Kyoto
UMAMI DashiJapanese soup stock

Here’s what people are saying

• This dashi is truly delicious.
  It elevates the flavor of every dish.
• I love Kansai-style dashi
  and use this one regularly.
  I especially enjoy it with udon and soba.
• This is the most delicious dashi I have ever tried,
  and I have already recommended it to friends.
  Not only do I use it for cooking,
  but I also carry the dashi with me in a thermos.

What is UMAMI?

• 

• “Umami” is one of the five basic tastes,
  alongside sweetness, saltiness,
  sourness, and bitterness.
  It is a taste component discovered in Japan,
  and representative umami substances include
  glutamic acid found in kelp and
  vegetables, inosinic acid found in fish and meat, and
  guanylic acid found in dried shiitake mushrooms.

• 
• Flavor is enhanced by the synergistic effect
  of umami and aroma.

  Umami components such as glutamic acid and inosinic acid
  are known to create a powerful
  “umami synergy,”
  where umami is multiplied
  when these components are combined.
  This effect can be experienced simply through
  Kyoto-style dashi,
  which combines ingredients such
  as kelp and dried bonito flakes.
  Not only is the umami enhanced,
  but the aroma—
  which makes up a large part of our sense of taste—
  also becomes richer and more pronounced.