How to choose Dashi (Japanese broth)
Dashi (Japanese broth) that contains many ingredients of taste is basis of Japanese food, Japanese use it in many Japanese food, like miso soup, food boiled and seasoned, the soup, rice cooked etc.
Especially, Japanese use broth of sea tangle that contains many “glutamic acid” that is taste component, broth of smoked and dried bonito that contains many “inosinic acid”, and mix broth of sea tangle and broth of dried bonito to make Dashi (Japanese broth).
In addition to these ingredients, Japanese use many Dashi that is made from vegetation and fish, like shiitake mushrooms, dried small sardines, flying fish and etc.
You can get dashi by boiling ingredients but to take it more easily, you can use pack of dashi or powdery dashi, you can get good quality of dashi, too. So, please check it.
Particularly, for a family that includes small children, we suggest using “natural additive-free dashi” in your cooking and avoiding chemical seasoning to bring up children’s of the sense of taste and to make healthy body.
And for Muslim, let avoid using additions that includes powdery soy sauce or raw materials that you don’t know.
Moreover, Dashi that made from sea tangles, shiitake mushrooms and vegetables, not only for Muslim but also for vegetarians can eat it.
Featured additive-free Dashi （No HALAL certification）