We aimed to create a product that not only ensures safety and peace of mind but also maximizes the natural ingredients' benefits, balancing "aroma, umami, and richness."
- The ultimate Japanese-style powdered dashi developed through a collaboration between two companies.Based on the Maeda family's desire to have authentic flavors enjoyed at home, this product was created by Hirotaka Adachi, the third-generation owner of Adachi Shokuhin. It is called "Maeda Family's Supreme Japanese Dashi."
**'Katsuobushi Adachi'**Deep knowledge and blending techniques for dashi.Adachi Shokuhin supplies ingredients such as bonito flakes to soba restaurants in the Kanto region.This product is based on extensive knowledge and experience related to dashi, gained through dealings with many discerning soba shops in the Kanto area.
**'MAEDAYA'**Pursuit of quality ingredients and sale of additive-free products.Our shop offers safe and secure products, including the popular additive-free dashi series, which are gentle on the body.The development of this product was driven by the desire for consumers to enjoy authentic dashi at home.
- **Authentic Completely Additive-Free Dashi**This is a genuine additive-free dashi that contains no chemical seasonings, no yeast extracts, no hydrolyzed proteins, and no other additives.It is a simple powdered dashi made solely by crushing natural ingredients, without salt or seasonings.
- **Craftsmanship of a Long-Established Dashi Shop**Using carefully selected eight types of domestically sourced ingredients, this product maximizes umami, richness, and aroma, resulting in a delicious Japanese dashi.
**Introduction of Domestic Ingredients**1) **Kagoshima Prefecture Makurazaki-produced Honkarebushi**Hon-karebushi (fully dried bonito) fermented over a long period with a type of koji mold.It has a very refined umami and richness, and this honkarebushi is used in the largest proportion.
2) **Kagoshima Prefecture Makurazaki-produced Aradashi (rough bonito flakes)**Well-dried aradashi imparts an appetizing aroma and umami.
3) **Kagoshima Prefecture Makurazaki-produced Magurobushi (tuna flakes)**Made from small, low-fat fish using traditional bonito flake techniques.Features a light, sharp umami flavor that deepens when combined with bonito.
4) **Nagasaki Prefecture Yaki-ago (roasted flying fish)**Fresh flying fish caught at Himi Port in Nagasaki, processed into dried niboshi (dried small fish), then roasted with far-infrared radiation to bring out a rich, fragrant flavor.Characterized by a clear, intense umami and aroma.
5) **Chiba Prefecture Kujukuri-produced Niboshi (dried sardines)**Fresh sardines caught at Kujukuri Beach, carefully sun-dried and thoroughly dried.Provides a strong richness that supports the flavor of the dashi.
6) **Hokkaido-produced True Kelp**Carefully selected kelp from Hokkaido, crushed for use.Rich in glutamic acid, the main component of umami.
7) **Japanese Wood-grown Shiitake Mushrooms from Oita, Kumamoto, Miyazaki, Ehime, and Shimane Prefectures**Carefully cultivated on logs, these shiitake mushrooms are rich in guanylic acid, a flavor-enhancing umami component.
8) **Scallops from Aomori Prefecture**Scallops caught in Aomori, boiled, dried, and powdered.Rich in the umami component, succinic acid.Used as a subtle flavor enhancer to maintain the traditional Japanese flavor profile.
**Product Information**
**Ingredients**- Dried bonito flakes (domestically produced, Makurazaki)- Bonito flakes (Makurazaki)- Tuna flakes (Makurazaki)- Roasted flying fish (Nagasaki)- Dried sardines (Chiba)- Kelp (Hokkaido)- Japanese wood-grown shiitake mushrooms (Oita, Kumamoto, Miyazaki, Ehime, Shimane)- Scallops (Aomori)
**Nutritional Information (per 100g)**- Energy: 344 kcal- Protein: 69.7 g- Fat: 4.5 g- Carbohydrates: 6.1 g- Salt equivalent: 1.5 g- Sodium: 590 mg
**Additives Not Used**Preservatives, coloring agents, artificial sweeteners, chemical seasonings, fragrances
**Allergens (Specific Raw Materials)**None
**Storage Instructions**Please store away from direct sunlight, high temperatures, and humidity.After opening, be sure to reseal tightly and store in a cool, dark place.