Description of item
This umami soup is a well-balanced blend of the three umami ingredients found in kelp, bonito, and shiitake mushrooms. It has a strong umami flavor and soaks into the ingredients well, giving a mellow taste and deep richness to dishes such as stews and hot pots. A seasoning with strong umami and richness that can be used as a stock for stews and soups. Please give it a try.
■Umami dashi "Himie" is a blend of monosodium glutamate, which is representative of the umami flavor of kelp, with 4% sodium inosinate and 4% sodium guanylate (the umami components of shiitake mushrooms and bonito flakes). It is a stock ingredient with strong umami and richness. Recommended for low-sodium menus, it brings out the flavor and richness.
■What is the “umami” of “Himie”?
Umami dashi ``Himie'' is a seasoning (listed in Japan Standard Product Classification) that enhances the umami flavor of dishes by blending them in a well-balanced manner (umami ingredients contained in konbu, bonito, and shiitake mushrooms). It has the function of bringing out the characteristics of the ingredients and harmonizing the overall taste.
■Used by high-end restaurants and professional chefs.
Umami dashi ``Himie'' is used by professional chefs from high-end restaurants to popular ramen shops because it easily produces a rich, deep flavor. Dashi, which is the basis of cooking, is made by slowly boiling multiple ingredients, mainly kelp, but with ``Himie'' you can create a rich flavor just by adding a small amount.
■Internal capacity
65g