Japanese Dashi Broth

Saori Kojima, originally from Hokkaido and now based in Upwey, Victoria, embarked on a culinary journey to bring Japan's authentic flavours to Australia. Dissatisfied with processed foods loaded with additives, she began crafting sauces in her home kitchen in 2011, focusing on purity and traditional techniques like fermentation. Blending her expertise in nutrition with Japanese culinary traditions, Saori meticulously selects Australian grown ingredients and premium Japanese imports such as fermented soy sauce, unsweetened rice mirin, and top grade Hokkaido kelp. Saori's mantra, "Quality food; Quality life," drives her commitment to promoting easy, healthy, and delicious home cooking.

Gluten Free, Onion and Garlic Free, Vegan, Vegetarian, 100% Natural, No MSG, Additive Free, No artificial colours or flavours. Preservative free.

First grade Hokkaido kelp and tree grown, sun-dried shiitake mushrooms from Kyushu.

Simply put 1 satchel in up to 1L of cold water in a saucepan, bring to a boil, then simmer for a few minutes to fully infuse the flavour.

The broth tea bag can be steeped for a clear broth, or its contents can be emptied for a stronger flavour and texture.

This plant based stock is ideal for miso soup, noodle soup, or as a healthy alternative to other stocks.