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, long-established company. It contains no seasonings or preservatives, and is a blend of expertly selected bonito flakes from the best regions of the season, combined in a golden ratio, a proud creation of Kyoto Katsuobushi.
Tsuyu Hime is rich in calcium and phosphorus, essential for bone formation, DHA, which helps lower triglyceride levels, amino acids, the building blocks of body protein, and other minerals, concentrating the blessings of the sea.
Use it 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
With a golden ratio blend, these flakes are characterized by a rich aroma and deep flavor. They are mainly used in Kansai dashi culture for udon, simmered dishes, and more, serving as an all-purpose dashi. Although classified as sardines, they have a relatively mild flavor and produce a sweet dashi.

● Mackerel Flakes
These flakes have a light aroma but produce a sweet dashi. In Kansai, they are used with urume sardine flakes for udon and simmered dishes. In Kanto, they are 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 production areas of Rishiri and Rebun Islands, as well as coastal areas like Wakkanai. The dashi is clear, fragrant, and popular for its flavor. We primarily use natural kelp such as Rausu kelp and Ma-kombu.

[How to Make White Dashi]
Place 1 pack of this product in a container and pour about 100-150cc of hot water. Let it steep for about 3 minutes. After extraction, cool to about body temperature before 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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