Dashi Broth

Umani-dried bonito and Kombu-kelp are traditionally used to enhance the natural flavors of a variety of foods.  These ingredients make dashi, a time-honored ingredient that is the unique essence of Japanese cuisine. 

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Dashi origins date back to the 8th century and was popularized during the Edo Period (1603~1867) Japan.  
Now it is the staple in any Japanese kitchen.