Discover the powerful umami flavour in this premium dashi, made by Hokkaido Kensho. This high-quality liquid dashi (stock) is made from the rare and nutrient-rich ne kombu, the prized root section of Hidaka kombu seaweed, sourced from the pristine waters of Hokkaido. The root of the kombu contains the highest concentration of minerals and umami, resulting in a naturally rich and deeply savoury broth.

Using a meticulous three-day simmering process, crafted to extract every drop of umami while preserving the natural integrity of the ingredients, this thick unctuous dashi delivers a rich and complex depth of flavour, only a small amount is needed to enhance a wide variety of Japanese and western dishes.