Kayanoya Dashi-Infused Umami Sea-Salt

Aromatic, complex dashi is the base of many Japanese soups like miso soup. And this well-seasoned salt allows you to add its savory flavor to anything. Salt from Japan’s Amakusa Sea meets umami-packed bonito flakes (the smoked and dried mackerel that gives dashi its distinctive taste), roasted flying fish and dried herring. The ingredients read more like a fish monger’s stock list than a pantry label. Delicate flecks of kombu (seaweed) add a delicate ocean-y brine. A small pinch of the stuff transforms even the simplest of meals with savory, smoky roasted flavor. It can elevate a simple broth and more instantly!

​ [/description-break] Ingredients [/title]Ingredients: Salt, yeast extract, maltodextrin, dried bonito, roasted flying fish, dried round herring, dried bonito extract, kelp powder; Allergens: Contains fish and wheat.[/accordion] Specifications [/title]​Net Weight: 1.76 ounces
Place of Origin: Japan[/accordions-break] Salt harvested from southern Japan’s Amakusa Sea meets umami-rich dashi. Smoky, salty and savory, this use-everywhere salt is enhanced with katsuobushi (bonito flakes), urume iwashi (round herring), roasted ago (flying fish) and kombu (dried kelp).[/banner_heading]  [/banner-text-break]We love this salt to season noodles and grains—it even gives incredible depth to a humble bowl of white rice. It also does wonders for incresing the savory complexity of brothy soups, bringing a miso soup-like umami quality to the table. Sprinkle atop our Cold Udon with Sesame Sauce or Korean Chicken and Vegetable Soup with Cellophane Noodles. [/how-to-use-break]