HONDASHI KATSUO ( FISH BOUILLON ) – SHIMAYA
Fish broth (Dashi), one of the cornerstones of Japanese cuisine, is used in all noodle soups, broth dishes, and especially in making miso soup. Traditionally, dashi obtained by boiling kombu (dried seaweed) and katsuobushi (dried acorn grater) has been granulated by processing and this product is effortless and easy to use