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 quality DASHI 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 about DASHI please check from here. What is Dashi?
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 costs $2.6
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.
We are aware that restaurant owners and chefs alike are facing the following challenges:
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.
|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.
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 and boil for 2 to 3 hours.
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 processed in a mixer, water, Don Don Series Bonito Tsuyu, salt, lightly pressed garlic cloves, ginger with its skin and leeks, and poach it for 1 hour on low heat with the lid on.
※If you poach the pork without tying the strings, the fat and lean meat will come apart.
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 a bowl.
Make sure to drain the water well from the noodles and add in the bowl, loosen it up a bit by stirring lightly and top it with roast pork, poached egg, spinach and scallions.
Now you have an authentic and properly made outstanding ramen that combines the umami essence of seafood and meat stock.
|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 carvings.
#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 pores to make smooth textured solution.
#4. Stir the eggs thoroughly in a bowl and mix #3 into it. Filter with small pores to make smooth textured solution.
#5. Gently pour #4 into a cup to about 70% full. Place the cut into a steaming steamer and steam on high heat for about 1 minute and 6 to 7 minutes on low heat.
#6. When the surface becomes hardened, add shitake mushrooms and shrimp on top and pour the rest of the solution to about 80 to 90% full. Remove the lid marginally and steam it on high heat for 1 minute and 6-7 minutes on low heat.
#7. Decorate the Mitsuba leaves cut into about 3 cm lengths and enjoy the wondrous cup.
When the solution is steamed on high heat for extended time the surface will become porous so be careful. Stick a bamboo skewer inside and if a clear liquid appears, then it is done.
|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.