Kayanoya Original Vegetable Dashi Stock

KayanoyaSKU: 18548
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Price:
Sale price£4.99
£12.48/100g
Stock:
In stock (16 units), ready to be shipped
Description

Made with 5 different vegetables.

Using the highest quality vegetables, grown with meticulous care, Kayanoya presents this naturally rich umami flavoured dashi to enhance dishes from ramen and stews to soups and pasta. The 5 different vegetables (onion, garlic, celery, carrot and cabbage) combine to produce a touch of sweetness. Simply add the dashi powder directly to your dishes for a surprising flavour boost or infuse the packet in a saucepan with water for a clear stock.

Browse our full Kayanoya dashi range.

Product ID: 18548

How to use and store
For stock:
There are two ways to prepare Kayanoya stock.
If your dish requires clear stock, infuse the packet in a saucepan with water.
If your dish does not require clear stock, empty the contents of the packet directly into the water. Both methods result in a full-flavoured stock.
Season:
You can add dashi powder directly to dishes for a surprising flavour boost. Add dashi directly to stir-fried dishes, use as a rub for meat, poultry or seafood or add to pasta and pasta sauces. Use as a seasoning for rice and grains, hamburgers or even sprinkle on pizza dough before baking.
Ingredients and allergens

Dried Onion, Salt, Yeast Extract, Onion Extract Powder, Malt Dextrin, Celery Extract Powder, Dried , Hydrolysed Protein, Garlic Powder. Contains Celery . May contain traces of Wheat .

Allergens: Contains Celery. May contain traces of Wheat.

Nutrition
Per 100g: • Energy: 240kcal • Fat: 0.2g • Carbohydrate: 39.1g • Protein: 16.6g

Category

Speciality Stock

Brand: Kayanoya

Size: 40 g

Disclaimer

We make every effort to provide accurate and up-to-date product information. Do not use this information as a substitute for the product packaging. Product information, including nutrition, ingredients and allergens, may change. Always check the packaging before use and contact Customer Service if you have any concerns.

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