Concentrated liquid stock such as Tsuyu, shiro dashi and kombu dashi are essential in making powe
Concentrated liquid stock such as Tsuyu, shiro dashi and kombu dashi are essential in making powerfully tasty stocks, broths and soups - savoury and umami.
Liquid dashi concentrates are made by extracting and condensing the flavours of kombu and katsuobushi into a concentrated liquid form. They provide a consistent and reliable source of dashi flavour, allowing home cooks to achieve the distinct umami taste that is essential in Japanese cuisine!
Our stock concentrates are used in Michelin starred restaurants all over Europe.
