Dry fish broth of Khondashi
Dry fish broth of Khondashi

Tamaki's assortment includes a novelty for true connoisseurs of Asian cuisine – dry fish broth "Khondashi".

"Hondashi" is traditionally used in the preparation of miso soup, nigiri sushi, soba, udon and many other classic Japanese dishes. It has a bright fishy taste and a marine aroma. It is the use of this broth that gives dishes the umami flavor – rich, recognizable and so desirable!

The dry broth "Hondashi" is made using traditional Japanese technology, and, as you know, the Japanese are fans of not only delicious, but also healthy food. Therefore, "Hondashi" combines the benefits of protein, phosphorus, fiber, fatty acids and iodine. Dishes based on "Khondashi" have been used since ancient times to restore strength after illness or severe mental or physical exertion.

soup
Fish
Vegeterian
Seafood
  • Taste Seasoning has a pronounced fishy smell and the same taste with a hint of spices and is used to form the main taste of the dish
  • Colour Light matte fine granules
  • What is it used for It is used to prepare national dishes of Japanese cuisine, as a base for miso soup, nigiri sushi, soba, udon and others. It is also added to marinades for fish and meat or used as a seasoning for seafood and vegetables.
  • In Japan, soy sauce is often diluted with it so that it is not too concentrated – an original refined seasoning is obtained
Where can buy Рецепты


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