We aimed to create a product that not only ensures safety and peace of mind but also maximizes the natural ingredients' qualities to achieve the perfect balance of aroma, umami, and richness.

- The ultimate Japanese-style powdered dashi developed through a collaboration between two companies.
"We want you to enjoy authentic flavors even with homemade dashi." Based on the Maeda family's wish, 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 restaurants 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 and other health-friendly items.
The development of this product was driven by the desire for households to enjoy authentic dashi at home.

- **Authentic Completely Additive-Free Dashi**
This is a genuine additive-free dashi that contains no "chemical seasonings," "yeast extracts," "protein hydrolysates," or any other additives.
It is a simple powdered dashi made solely by pulverizing natural ingredients, without salt or seasonings.

- **Craftsmanship of a Long-Established Dashi Shop**
Using carefully selected eight types of domestically sourced ingredients, this dashi maximizes umami, richness, and aroma, resulting in a delicious Japanese-style broth.

**[Introduction of Domestic Ingredients]**
1) **Kagoshima Prefecture Makurazaki-produced Honkarebushi (bonito flakes)**
Hon-karebushi, a dried bonito that has been fermented and matured for a long time after inoculating with a type of koji mold.
It has a very refined umami and richness, and this Hon-karebushi is used in the largest proportion.

2) **Kagoshima Prefecture Makurazaki-produced Ara-bushi (rough bonito flakes)**
Well-dried Ara-bushi imparts an appetizing, fragrant aroma and umami.

3) **Kagoshima Prefecture Makurazaki-produced Maguro-bushi (tuna flakes)**
A rare product made from small, low-fat tuna processed with traditional bonito flake techniques.
Features a light, sharp umami flavor that deepens when combined with bonito.

4) **Nagasaki Prefecture Yakio (roasted flying fish)**
A high-quality ingredient made from freshly caught flying fish at Himi Port, Nagasaki, processed into dried sardines and roasted with remote infrared heat for a fragrant finish.
Characterized by a rich, well-defined umami and aroma.

5) **Chiba Prefecture Kujukuri-produced Niboshi (dried sardines)**
Fresh Japanese anchovies caught at Kujukuri Beach, carefully sun-dried and thoroughly dried.
Provides a strong richness that supports the flavor of the broth.

6) **Hokkaido-produced Makkonbu (kelp)**
Selected Hokkaido kelp ground into powder.
Rich in glutamic acid, a natural umami component.

7) **Raw 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 harvested 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**
- **Brand Name:** Maeda Family
- **Product Name:** Supreme Japanese Dashi
- **Contents:** 40g / 100g / 300g (3 bags of 100g) / 500g (5 bags of 100g)
- **Uses / Scenes:** Widely used in miso soup, clear soup, simmered dishes, takikomi gohan (seasoned rice), and other Japanese dishes.
- **Ingredients:**
- Katsuobushi (domestically produced, Makurazaki)
- Bonito flakes (Makurazaki)
- Tuna flakes (Makurazaki)
- Roasted flying fish (Nagasaki)
- Dried sardines (Chiba)
- Kelp (Hokkaido)
- Raw wood-grown shiitake mushrooms (Oita, Kumamoto, Miyazaki, Ehime, Shimane)
- Scallops (Aomori)

- **Allergens:** None listed (no specific raw materials that are common allergens)
- **Additives:** No preservatives, coloring agents, artificial sweeteners, chemical seasonings, or fragrances used.
- **Country of Origin:** Japan (domestic)
- **Nutritional Information (per 100g):**
- Energy: 344 kcal
- Protein: 69.7 g
- Fat: 4.5 g
- Carbohydrates: 6.1 g
- Salt equivalent: 1.5 g

- **Packaging:** Powder type / resealable bag
- **Storage Instructions:** Store away from direct sunlight, high temperatures, and humidity. After opening, seal tightly and store in a cool, dark place.
- **JAN Codes:**
- 40g: 4589875648792
- 100g: 4589875644855

**Notes:**
*Product contents and prices are subject to change without notice.*

**Frequently Asked Questions**

Q. Can I choose the package size?
A. Yes, you can select from 40g, 100g, 300g (3 bags of 100g), or 500g (5 bags of 100g).

Q. How much dashi should I use?
A. Put about 1 teaspoon (approximately 2g) into a tea bag or similar, and simmer in 130cc of water.

Q. Why does the broth become cloudy or why do powder residues remain?
A. Because the ingredients are processed into fine powder, it may not dissolve completely, resulting in cloudiness or residue.

Q. How can I make a clear broth?
A. It is recommended to simmer the broth in a tea bag or similar, then remove the bag after simmering. This reduces powder residue and results in a clearer appearance.

Q. Can I use the powder directly in cooking?
A. Yes, it can be used directly. It is also recommended for stir-fries and simmered dishes where you want to enjoy the natural flavor of the ingredients.

Q. The flavor seems weak. Is this enough to season a dish?
A. Since this product contains no salt or seasonings, it does not provide complete seasoning on its own. Please adjust with salt, soy sauce, miso, or other seasonings to your taste.

Q. Can I use it for miso soup or simmered dishes?
A. Yes, it is suitable for miso soup, clear soup, simmered dishes, seasoned rice, and other Japanese dishes.

Q. How should I store it?
A. Store away from direct sunlight, high temperatures, and humidity. After opening, seal tightly and keep in a cool, dark place.