Kombu Dashi is a good source of glutamic acid, an amino acid responsible for umami. Umami is the Japanese word used for one of the five basic tastes in addition to salt, sweet, sour, and bitter, discovered in 1908.It is a popular vegetarian alternative to traditional dashi made from bonito flakes, and is commonly used as a soup base for dishes like miso soup, noodle soup, and hot pot. It has a subtle, savoury flavour and a slightly sweet taste.Shimaya powdered kombu dashi is a convenient and easy-to-use option for making dashi stock, especially for those who may not have access to fresh kelp or who want to save time in the kitchen. To use the powder, simply dissolve it in hot water and use it as a soup base or seasoning for your dishes. The dashi powder can also be used to add flavour to sauces, marinades, and dressings. Ingredients: Flavour Enhancers: [E621, E635], Salt, Glucose, Dried Kelp Powder, Sugar, Kelp extract (Dextrin, Kelp extract, Monosodium Glutamate, Salt)
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