Akomeya Yakiago Flying Fish Dashi Soup Broth アコメヤの出汁 焼きあご

Akomeya Yakiago Flying Fish Dashi Ramen Soup Broth 
アコメヤの出汁 焼きあご from Nagasaki Japan

If you are serious about creating fine Japanese cuisine You should try this.
for Kaiseki, Ramen Soup, Washoku, Suimono soup base.
(for creating soup/base/broth)
Easy, fast and ready to use.

Size: 40g (8g x 5 individual packages)

We supply Michelin-Kaiseki Gourmet Restaurants.
All items made in southern Japan.
 
What are the differences between regular and our Ultimate Yakiago Dashi?
* Premium ingredients enhance the flavor of your dishes 
  The Ultimate Katsuobushi Dashi will double / triple the flavor of your finest ingredients.
  Magurobushi s dried, fermented, and smoked tuna.
  Much better than bonito, a cheaper substitute.
* From a famous Yakiago (Flying Fish) maker in Nagasaki, Japan
  Perfectionism makes Japanese makers compromise nothing. All need to be perfect.
* All-natural ingredients no additives.
  The ingredients are natural no additives and no M.S.G. nor preservatives.
  Also, we made with small batch in order to control perfect taste.
* Traditional process
Compare with regular product, our Katsuobushi Dashi is smoother, richer with extra layer of umami.
  It has a sharp rich taste which are a perfect match for Wagyu / Kobe beef, any steak, chicken, pork, lamb chops and Kaiseki.
  It can be also used on pizza, pasta, Udon noodle, soba and seafood.
* Limited supply
  We made with small batch in order to control perfect taste.
  These products are created by professionals and it never sold in retail store because of limited quantity.

This is our best seasoning creation for Japanese cuisine.
Scent: umami, hint of sweet and salty
Taste: warm, salty
Origin: Nagasaki
Ingredients: Ago(Flying Fish), Kombu(kelp), mackerel, Saba (mackerel) fish, sugar, soy sauce, Yeast extract.
(may contain: wheat, soybeans), salt
Product of Japan.
*Processed in a facility that also processes nuts,*
 
Hot to use?
For regular base broth: 1 pack boil with 500ml water. 3 minutes after water Boiling, remove the pack.
For thick and rich flavor: 1 pack boil with 300ml water. 3 minutes after water Boiling, remove the pack.
You can also use it as a seasoning pack when stir-fry, Sautéing or stew. 
 

------------------------Japanese----------------------------
AKOMEYA TOKYO/ アコメヤの出汁　焼きあご 40g（8g×5袋）　だし

料理を格上げする、上質な味わい
上品な味と旨みが、料理の味わいを数段高める、「あご出汁」。まずは、鮮度が良く安定した味のあごに出会うことが、アコメヤの挑戦でした。 あごは、大きさによっては脂が乗りすぎて、出汁にすると苦味となってしまいます。アコメヤが出会った長崎県平戸産のあごは、あっさりとした旨みにちょうど良い大きさでした。 採れた飛び魚は内臓もそのままに炭火焼に。香ばしい風味と上品な旨みを合わせ持つ「焼きあご」の完成です。新鮮な焼きあごを贅沢に入れた出汁は、コクがあるのにあっさりとした味わい。そのままでも充分に美味しいあご出汁は、まさにアコメヤが目指した味でした。希少性の高い平戸産のあごを、贅沢にも鮮度の良いまま封じ込めた、アコメヤのあご出汁。上質な味わいを、食卓でお楽しみいただけます。

内容量    40g(8g×5袋)
原材料名    風味原料(焼きあご、あじ節、いわし煮干、かつおエキス、昆布)、でんぷん分解物、食塩、酵母エキス、粉末しょうゆ、砂糖、たん白加水分解物、発酵調味料、なたね油/環状オリゴ糖(一部に小麦・大豆を含む)
製造地    日本(鹿児島県)
保存方法    直射日光、高温多湿を避けて保存してください。