Main Features of “DASHI”
Each Japanese restaurant has its own DASHI or soup stock, which forms the foundation for its taste. This is the main reason Japanese chefs place great importance on consistency of stock
quality and taste. The quality of soup stock is determined by the right balance of bonito taste, sweetness, flavor, acidity, richness and fragrance.
Preparing high qualityDASHI is a very delicate and difficult process in Japanese cuisine. It is a common opinion in Japan that 10 years of training is required to master the transforming characteristics of ingredients throughout the various seasons and prepare stock consistently with bonito and kelp.
Dried Bonito Dashi Pack includes highly selected all-natural dried bonito with bonito extract coating. This bonito extract is the secret to providing high grade stock with consistency and without fluctuations. This is the reason many chefs of Japanese cuisine have chosen our product for over 30 years.
For more details aboutDASHI please check from here. What is Dashi?
Why we make Dried Bonito Dashi Pack?
When you prepare the dashi stock conventionally with bonito flakes and
kelp, you must strain the stock which requires holding a large pot in hand.
When the pot is large, holding and straining it with 80℃ of stock is a difficult task. With our “Dried Bonito Dashi Pack”, making soup stock is made simple by just boiling it with the pack for
5 to 10 minutes. Also, it is clean without mess, just throw out the dashi
pack after preparation.
Japanese water is soft containing small amount of calcium and magnesium,
but there are many regions in the world with hard water. When dashi stock
is conventionally prepared with hard water, it has the tendency to produce
weaker fragrance, cloudy color, bland taste and accentuated bitterness
in comparison to when using soft water. “Dried Bonito Dashi Pack” has bonito extract coating on the ingredients,
so the bonito flavor, richness and fragrance is concentrated. This excellent
product will enable a chef to produce golden dashi stock anywhere in the
world regardless of water type.
Generally, 50grams of dried bonito is needed to produce 1.8 litters of
dashi stock. The common price for dried bonito is $26USD per Kg. Therefore,
50 grams of bonito (1.8 liter of dashi stock) costs $1.3USD in a conventional
method. ($1.3／1.8L)In contrast, 9 litters of dashi stock can be extracted from 1 pack which
When making 9 liters $: US＄2.6／9.0L → US＄0.52／1
Even calculating conservatively at 5 liters per pack, it would be a 30%
savings compared to making stock conventionally with bonito flakes and
kelp. When making 5 liters with dashi pack: US＄2.6／5.0L → US＄0.94／1.8L
The easiest way to make dashi stock would be to use artificially flavored
seasonings (granulated stock powder). It is cheap and easy to use but it
contains unhealthy dosage of artificial seasonings and sodium with very
little natural ingredients. After consuming this type of stock, artificial
seasonings will leave poor aftertaste on your tongue.
*Ration of artificial seasonings and salt in 100grams of our product
|Granulated dashi powder
|Dried Bonito Dashi Pack
*The minimal artificial ingredient used in the dashi pack is for maintaining
consistency in flavor and not meant as an additive for flavor.
Usage: Clear broth soup, Miso soup, Poached dishes, steamed egg custard,
ramen noodle soup, etc.
Traditional Dried Fish For Dashi Soup
We are aware that restaurant owners and chefs alike are facing the following
How could I improve the current menu?
How could I create a buzz with a new menu?
How could I improve and simplify our process?
And accomplish all this at lowest cost…
To provide solutions and to aid in overcoming these challenges as a provider
of deliciousness to the world, NEXTY has a proposal. We introduce our “Tsuyu”
to you, an all-purpose broth type flavor enhancer that delivers “Umami”,
the essence of flavor, by the simplest way possible. This concentrated
broth achieves its authenticity by slowly extracting “dashi”, dried bonito
stock, and adding authentically-classified brewed soy-sauce and refined
sake in the most skillful manner for its perfect balance.
What is “Tsuyu” anyway?
It is a highly versatile broth-type liquid made by adding soy-sauce, mirin,
salt and other seasonings to “dashi”, which is the base stock extracted
from dried bonito flakes and kelp.
Main features of Don Don Bonito Tsuyu
|Product Name : DonDon series Katsuo Tsuyu
Main Ingredient : Soy sauce, Dried bonito, Dried mackerel, Dried bonito
extract, Dried sardine extract
Packaging : 2L bottle × 6bottles/ per case
Usage: Dilute with water
Expiration date：1 year from production
Storing: After opening, please store in a freezer.
Developed for professional use while eliminating any ambiguity in taste
to create uncompromisingly clear and elegant flavor. Just with a single
bottle and by adjusting to your preferred taste with water, Don Don Bonito
Tsuyu will prepare various Japanese dishes, such as soups for noodle dishes,
dipping sauce for tempura, poached dishes, sauce for donburi dishes or
traditional seasoned rice with meat and vegetable ingredients.
Generous amount of dried bonito flakes is used to extract the base for
“umami”, the essence of flavor. Generally, the standard ratio used to extract
dashi is 30 grams of dried bonito flakes to a 1 liter of water. In contrast,
our “Don Don Bonito Tsuyu” uses a whopping 100 grams to 1 liter of water,
tripling the amount of bonito flakes used in general broth making process.
Using extensive amount of bonito flakes produce true “Umami” extracted
from real “dashi”, as opposed to bland flavor created by artificial seasoning.
By adding a tiny amount of “Don Don Bonito Tsuyu”, you are adding true
“Umami”, the essence of rich flavor, to your dishes. The umami from real
bonito dashi will effectively enhance original flavors of every ingredient
in your dish.
Because it is concentrated, the strength can be adjusted to your preference
for dishes and ingredients. If you are preparing soup for a noodle dish,
then the ratio would be 1 Don Don Bonito Tsuyu to 6 water. So if you use
the entire 2 liter bottle, 12 liters of water will produce 14 liters of
noodle soup. Also very beneficial aspect is that once a desired ratio is
established, you will be able to provide dishes with consistent flavor
without day to day or chef to chef fluctuations. This product offers all-in-one
base flavoring for Japanese cuisine by eliminating unnecessary time to
extract the stock, resulting in increased work productivity.
Paper packaging is used for its container in order to eliminate quality degradation. This will largely prevent loss of fragrance and flavor compared to plastic bottle containers. And the paper allows a slim design which won’t take up space and will be easy to discard.
What is Ramen?
Ramen by definition is noodle dish which combines Ramen noodles, soup,
roast pork and bamboo shoots, among other available ingredients. The main
features of noodles for ramen are that it is flower based and salt aqueous
solution is added to make a unique type of noodles that differentiates
itself in color and taste from other flower based noodles such as udon
and those from other countries. The other important aspect is the soup
and a great variation of flavor and color exists depending on the ingredient.
History of Ramen
Around the year 1900 C.E., noodles types that differed from conventional udon or soba arrived in Yokohama City from China. Although it did not contain any buckwheat (soba), it was referred to as Chinese Soba, and with modifications to create a unique Japanese taste to meet the demand, it was embraced by the common population. Gradually, it began to be known as Ramen, and many original flavors started to spring across the country. The origin behind the name ramen is uncertain.
Types of Ramen>
Shoyu Ramen (soy sauce based)
With chicken and pork forming the base stock, it is common to add vegetables, kelp and various types of dried sardines and other types of fish that goes well with soy sauce. A wide variation is available for type of soups from clear, cloudy and thick type of soups.
Shio Ramen (Salt based)
Main characteristic of the soup will be even more pronounced with this type of broth than soy sauce based broth. The broth will be lighter overall than other types and most variations keep it on the lighter side.
Miso Ramen (Soy bean paste based)
This type of ramen saw its beginning when noodles were put into miso based pork soup. Main features include topping stir fried vegetables on rich, thick miso based soup.
Tonkotsu Ramen (Pork broth base)
The broth will be thick with cloudy white color from the extracted ingredients of the pork bones, boiled with a strong heat for an extended period of time.
The abundant “umami” flavor contained in the pork bones in addition to
oil and gelatinous ingredient that are dissolved also contribute to rich,
thick flavor and result in its distinctive flavor.
Why the Japanese infatuation with Ramen?
Japanese people favor a style of eating fats together with carbohydrates,
demonstrated by national popularity of sushi, beef bowl or katsu don (fried
pork cutlet on rice) and the most representative dish for this inclination
is Ramen, where the noodles are eaten together with the soup. Moreover,
ingredients derived from seafood and meat stock are incorporated, such
as bonito flakes, kelp, tonkotsu (pork) and chicken, and the broths contain
abundance of Umami and oil. It has been studied that by consuming this
soup broth, the brain is activated to release pleasure chemical. This is
said to be caused by providing the body with nutrients that are vital for
life, such as amino acids for protein synthesis and oils that are essential
for energy production. Hence, Ramen was found to be effective for brain
to signal happiness.
Taste Stimulating Triple Umami Ramen
Here is an introduction to most popular type of ramen in Japan, which mixes
the umami of both seafood and stock meat based flavors, using our “Hon-Katsuo”
(True Bonito) and “Don Don Series Bonito Tsuyu”.
Steps to prepare Triple Umami Ramen
1. Prepare soup for ramen
2. Prepare sauce (roast pork) & chicken oil (seasoning)
3. Prepare noodles and toppings
4. Mix the soup and the sauce at 1:10 ratio, add the noodles and decorate
it with toppings.
How to prepare ramen soup
Hon Katsuo (True Bonito) 1pack
Water 6 Liters
Chicken wings 10 wings
Japanese leeks (green portion) 3 leeks
|Add the Hon-katsuo pack into 6 liters of boiling water and boil for 10
minutes at medium heat, and take it out.
|Add chicken wings and leeks and with closed lid boil for 1 hour at low heat.
※ If you want to make it thicker, add chicken bones or crushed pork bones
How to prepare Ramen sauce and Roast Pork (cha-shu)
Don Don Series Bonito Tsuyu 250ml
Pork rib block 500g
Pork Fat 200g
Garlic 4 cloves
Leek (green portion) 2 leeks
|Tightly tie kitchen string onto the pork and sear the surface after seasoning
with salt and pepper.
|Mix Don Don Series Bonito Tsuyu and water in a pot.
Place the seared pork inside a pot with shredded pork fats that has been
※If you poach the pork without tying the strings, the fat and lean meat
How to prepare chicken oil seasoning
Chicken skin 300g
Leeks (green portion) 1 leek
|Grill the chicken skins with minimal heat while turning it periodically. (30~40min)
Once the skins are crispy, add ginger and leeks and turn off heat.
|After taking out the ingredients and filtering the extracted oil, it’s complete.
Preparing the toppings
How to prepare flavored poached eggs
Don Don Series Bonito Tsuyu 150ml
Place the eggs in boiled water and after boilig for 7 to 7 1/2 minute take
them out and steep it in cold water. After cooling it thoroughly, peel
the skin and soak in water for 20 minutes to eliminate odor. Put our Bonito
Tsuyu in a zip lock bag with eggs and water and let it sit for a day.
How to prepare other toppings
Roast Pork (cha-shu)
Unstring the Roast Pork (cha-shu) and slice it thin.
Cut the poached egg in half.
Cut the spinach after running it through boiling water for short while and rinse with water.
Soak the scallions in cold water for 10 minutes after slicing and drain the water in a strainer.
How to prepare Ramen
Chinese noodles (ramen noodles)
Chicken oil seasoning
Roast pork (cha-shu)
|Boil the noodles by placing it in plentiful boiling water.
Pour 50ml ramen sauce, 5ml chicken oil seasoning and 500ml ramen soup in
Now you have an authentic and properly made outstanding ramen that combines
Main features of Don Don Light Tsuyu
|Product Name : DonDon series Shiro Tsuyu
Main Ingredient : Soy sauce, Dried bonito, dried mackerel, Dried sardine, Dried bonito extract, Dried sardine extract
Packaging : 2L bottle × 6bottles/ per case
Usage: Dilute with water
Expiration date：1 year from production
Storing: After opening, please store in a freezer.
Japanese cuisine has cherished and placed great importance of seasonal
ingredients at their impeccable timing. The culture has also embraced the
inherent natural flavor and color of the ingredient so in addition to enjoying
the flavors, the Japanese also celebrated the visual aspects as well.
The “Don Don Light Tsuyu” is almost translucent in color by using light
color soy sauce, so it will not alter the color of the ingredient. Without
affecting its natural colors, it will bring out the natural umami essence.
We recommend it for eggs, vegetables and chicken dishes but it is particularly
epic when used in Chawan-mushi, a Japanese dish that steams eggs, vegetables
and meat all together in a single cup.
How to prepare Chawan-mushi
Black mushrooms 2pcs
Aromatic Mitsuba as necessary
Stirred eggs 2 eggs
Don Don light Tsuyu 25cc
Salt as necessary
|#1. Extract the vein from the shrimp and place it in a small pot with 30cc
water with a touch of salt and cook it lightly for deshelling.
#2. Remove the stem from the shitake mushroom and give the cap some decorative
#3. Make egg solution. Add 25c of Don Don light Tsuyu and 300cc of water.
Stir the eggs thoroughly in a bowl and mix #3 into it. Filter with small
#4. Stir the eggs thoroughly in a bowl and mix #3 into it. Filter with
#5. Gently pour #4 into a cup to about 70% full. Place the cut into a steaming
#6. When the surface becomes hardened, add shitake mushrooms and shrimp
#7. Decorate the Mitsuba leaves cut into about 3 cm lengths and enjoy the
|Product Name: Decorative Bamboo Leaf “Fresh Green”
Material: Bamboo leaves
Packaging.: 200 leaves × 20bags/ per case
Directions: Wipe both sides of the leaves lightly with squeezed wet cloth
before use. When washing the leaves, please use water and rinse quickly.
Storing: After opening, please close the opening with rubber band or other
instruments and store in a refrigerator and use them soon after. If storing
for a long period after opening the seal, then please store in a freezer.
In traditional Japanese cuisine, the main preference has been to prepare
food by enhancing the natural taste and elements of the ingredient with
minimal alteration and by using a variety of plates and bowls with delicate
presentation. Also, fundamental rule that forms the basis of Japanese cuisine
which has been carefully passed down for generations is “5 flavors, 5 colors,
5 sensations, 5 methods”.
5 Flavors: Five senses for taste. Sweetness, saltiness, tartness, bitterness
5 Colors: Visual effect from white, black, red, blue (green) and yellow.
5 Sensations: Visual effect (tone), auditory (sound), sense of smell (fragrance),
sense of touch (temperature), and sense of taste (seasoning).
5 Methods: Preparation methods by serving raw, broiled, poached, fried
There is a Japanese expression which goes, “savoring food with eyes”. This
means to not only enjoy Japanese cuisine with its flavor or fragrance but
also enjoy eating while appreciating sense of seasonal characteristics
and its elegance visually. It could be said that this is a unique culinary
culture developed in a country with four distinctive seasons where most
of the land is covered with trees and forests providing great fresh foods.
Main Features of “Green Bamboo Leaves
“Green Bamboo Leaves is a wild and all-natural bamboo leaves. The visual effect will improve
drastically by laying the bamboo leaf. It will not only make food colors
vivid but will enhance each ingredients features. Also, the anti-bacterial
compound found in bamboo leaves, phytoncide and salicylic acid, has been
used since many years ago in Japan for preventing food poisoning and also
for preservatives. Bamboo leaves were very useful item along with wasabi
and ginger, which are indispensable for foods such as sushi and sashimi.
On top of the obvious splendid presentation effects for visual pleasure,
using this valuable bamboo leaves sends a message that hygienic consideration
is given a priority.
General bamboo leaves are very easy to dry out in about 30 minutes depending
on humidity, temperature and airflow, and it will begin to shrink, but
our Green Bamboo Leaves are dipped in special moisturizing liquid (with
edible ingredients used in retail cakes and cosmetic products), so the
leaves will stay fresh for approximately 2 hours. This research and development
of moisturizing liquid is an extremely valuable project because it provided
a solution to overcoming a tall order of “keeping the bamboo leaves fresh as long as possib” from chefs of Japanese cuisine.
This is an outstanding food product that could be applied to sushi, sashimi
presentation and of course for broiled fish, which will present the dish
splendidly and will speak to your consideration to hygiene. Green Bamboo
Leaves could be used not only in Japanese cuisine but also for a variety
of creative dishes.
Usage: Sushi, sashimi and decoration of foods