ALICIA Kyoto Long-Established Bonito Flakes Tsuyu Hime 3g x 30 packs, Set of 2 Bags

ALICIA - Kyoto Old Established Bonito Flakes Tsuyu Hime - 3g x 30 packs
Quantity: 2 bags
Expiration Date: July 1, 2026

Kyoto Old Established Bonito Flakes Tsuyu Hime

Kyoto Katsuobushi Co., Ltd. is supported by customers in Kyoto's traditional restaurants, Japanese restaurants nationwide, hotels, and noodle shops. Tsuyu Hime is a dashi pack made from the carefully selected bonito flakes of this historic establishment. It contains no seasonings or preservatives, and is a blend of bonito flakes proudly made by Kyoto Katsuobushi, using the finest ingredients selected from the best regions for the season and combined in a golden ratio.
Tsuyu Hime is rich in calcium and phosphorus, essential for bone formation, DHA, which helps lower blood triglyceride levels, amino acids, the building blocks of body protein, and other minerals, concentrating the blessings of the sea.
Use it as a dashi to rehydrate dry food, as an important source of hydration, or as a mineral-rich soup.

[About the Ingredients of Tsuyu Hime]
● Urume Sardine Flakes
Characterized by a rich aroma and deep flavor in a golden ratio. It is mainly used in Kansai dashi culture for udon, simmered dishes, and other versatile dashi. Although classified as sardines, they have a relatively mild flavor and produce a sweet dashi.

● Mackerel Flakes
Characterized by a light aroma and a sweet dashi. In Kansai, it is used with urume sardine flakes for udon and simmered dishes, and in Kanto, it is used with bonito flakes and mejiro flakes (soda katsuobushi) for soba dashi.

● Hokkaido Kelp
Harvested from the northernmost part of Hokkaido, from the renowned high-quality regions of Rishiri Island and Rebun Island, as well as the coastal areas such as Wakkanai. The dashi is clear, highly aromatic, and popular for its flavor. We primarily use natural kelp such as Rausu kelp and Makonbu.

[How to Make White Dashi]
Place 1 pack of this product in a container and pour about 100-150cc of hot water. Steep for about 3 minutes. After extraction, cool to about body temperature when rehydrating dry food or serving as soup. If cooking in a pressure cooker, it is also recommended to sprinkle the contents and simmer.

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