[KIKKA - Sudachi Dashi] A versatile dashi stock made in Tokushima

An exquisite all-purpose dashi stock with the aroma of sudachi citrus from Kamiyama Town

This versatile dashi is made using 100% sudachi citrus grown in Kamiyama Town, which boasts the highest production volume in Japan. Its refreshing and deep flavor makes it appealing, and it complements any dish, from clear soups and simmered dishes to hot pot dishes, adding a refined flavor to your everyday meals.

What is thinned sudachi?

The sudachi used as an ingredient are baby sudachi citrus fruits, thinned out during the growing process called "thinning," and are used with the skin still on.
This is an essential step to produce delicious fruit, but it does not mean that the quality is inferior.

The acidity is mild and the skin is used, resulting in a harmonious balance of moderate bitterness and rich aroma, making it perfect for any dish due to its smooth and mellow taste.

*How to make dashi

Made with a blend of five carefully selected domestic ingredients, including flying fish and blackthroat seaperch, this luxurious and flavorful broth is complemented by the subtle aroma of sudachi citrus.
*This product is a dashi pack.

【procedure】
Put 600cc of water and one dashi pack into a pot, bring to a boil, and simmer for 3 to 4 minutes.
Turn off the heat and let it sit for a while to enhance the aroma of the dashi.
Chilling it in the refrigerator will enhance the sudachi aroma.

Product contents

【raw materials】
Salt (domestically produced), sugar, dried bonito powder, sudachi powder, blackthroat seaperch (akamutsu) powder, dried sardine and round sardine powder, mackerel powder, flying fish powder, powdered soy sauce, powdered shiitake mushroom, kelp grains, edible vegetable oil, bonito stock granules/seasonings (amino acids, etc.), (contains wheat, mackerel, soybeans)

[Contents]
88g (8g x 11 packets)

[How to save]
Store at room temperature, avoiding high temperatures, humidity, and direct sunlight.