We aimed to create a product that not only ensures safety and peace of mind but also maximizes the natural ingredients' potential by balancing "aroma, umami, and richness."

- The ultimate Japanese-style powdered dashi developed through a collaboration between two companies
Based on Maeda family's wish to enjoy authentic flavors at home, this product, "Maeda Family's Supreme Japanese Dashi," was created by Hirotaka Adachi, the third-generation owner of Adachi Shokuhin.

**'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-conscious items.
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," "yeast extract," "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 product maximizes "umami, richness, and aroma," resulting in a delicious Japanese-style dashi.

**[Introduction of Domestic Ingredients]**
1) **Kagoshima Prefecture Makurazaki-produced Honkarebushi (bonito flakes)**
Hon-karebushi, made by fermenting bonito flakes with a type of koji mold over a long period.
It has a very refined umami and richness, and this Honkarebushi is used in the largest proportion in the product.

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

3) **Kagoshima Prefecture Makurazaki-produced Maguro-bushi (tuna flakes)**
A rare product processed from small, low-fat tuna 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)**
Made from fresh flying fish caught at Himi Port in Nagasaki Prefecture, dried after boiling, and roasted with far-infrared radiation for a rich, fragrant flavor.
Characterized by a clear outline of rich umami and aroma.

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

6) **Hokkaido-produced Makkonbu (kelp)**
Carefully selected Hokkaido kelp ground into powder.
Rich in glutamic acid, the 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 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 with added depth.

**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 Japanese dishes such as miso soup, clear soup, simmered dishes, and seasoned rice 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 specified (no particular raw materials listed as 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 / Zip-lock 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 soup become cloudy or some powder remain?
A. Because the ingredients are processed into very fine powder. It is not a fully dissolving type, so cloudiness or residual powder may occur.

Q. How can I make a clear soup?
A. It is recommended to simmer in a tea bag or similar, then remove the bag after simmering. This reduces residual powder 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 dishes like stir-fries and simmered dishes where you want to enjoy the natural flavor of the ingredients.

Q. The flavor seems weak. Is this enough for seasoning?
A. Since this product contains no salt or seasonings, it does not serve as a 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 a wide range of Japanese dishes, including miso soup, clear soup, simmered dishes, and seasoned rice.

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.