Umami Dashi-Pack Vegetables
Vegan Japanese Vegetable Umami Dashi Pack
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Vegan Japanese Vegetable Umami Dashi Pack

$21.60
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Retail price. Pro trade pricing after login. Shipping calculated at checkout.

Please allow at least 1 week for order processing and shipping. This may vary depending on seasonality and stock situation. For full details, see our Shipping Policy.

Most vegetable stocks are blended for neutrality. This one is designed for complexity.

The base is two Japanese onions: sweet onions from Awaji Island, where mild winters and volcanic soil produce a variety with exceptional natural sugar content; and aromatic onions from Hokkaido, cultivated in cooler conditions that concentrate fragrance without sacrificing depth. Together, they produce a broth with both sweetness and umami — a balance that usually takes a long, slow cook to achieve.

Carrots, cabbage, and ginger complete the blend. No animal-derived ingredients. No chemical seasonings. The result is a clean, structured stock that works as comfortably in a cream sauce or braise as in a consommé or miso soup. In 2020, it was recognized by the Food Action Nippon Awards as one of ten products demonstrating the quality of Japanese domestic ingredients.

Ayako, Umami Curator at The House of Umami, visited the production facility in Niigata and walked the floor firsthand. She watched the dashi-making process from raw ingredient to finished pack — the precision at each stage, the quiet focus of the people at work, and the cleanliness of an operation that takes what it does seriously. The vegetable dashi is made in the same facility. She came back certain it was worth carrying. This dashi is her answer.

The sachet simmers whole for a clear vegetable broth, or can be opened and used directly as a seasoning in sauces, braises, marinades, and dry rubs.

No chemical seasonings. No animal-derived ingredients.

Hydrolyzed starch, powdered onion extract, salt, onion, yeast extract, cabbage, carrot, glucose, ginger, celery seed.

Made in Japan. Vegan. No animal-derived ingredients. No chemical seasonings or preservatives. Contains none of the nine major US allergens.

35g / 1.23 oz (7g × 5 sachets) — Single bag · 2-bag bundle (for home and gifting)

Sets of 6 are available to professional buyers.

Each sachet brews approx. 17–20 fl oz (500–600ml) of broth.

For orders larger than 6 bags, please contact us.

#As broth (sachet method)
Place one sachet in a pot with 500–600ml (17–20 fl oz) of cold water. Stir five times. Bring to a medium boil, then simmer for 5–7 minutes. Remove the sachet.

#As dry seasoning (open sachet method)
Tear the sachet open and use the powder directly in braises, sauces, marinades, or as a dry rub. Disperses cleanly. Start with half a sachet and adjust to taste.

#Application by dish
**・Consommé / clear vegetable broth:** Brew, then clarify with a white mirepoix raft. The Awaji onion's sweetness leads — a clean, shimmering broth.
**・Velouté:** Use as the base stock. Onion and carrot sweetness integrate cleanly with the roux. Finish with cold butter.
**・Risotto:** Use as cooking stock throughout. Add a pinch of dry powder during mantecatura before mounting with butter and Parmigiano.
**・Braised vegetables:** Use as the braising liquid for celeriac, parsnip, turnip, or fennel. Awaji sweetness bridges vegetable sugars and wine acidity.
**・Cream sauce:** Whisk into heavy cream and reduce by half. Adds vegetable depth without masking dairy. Serve with pasta, white fish, or veal.
**・Pot-au-feu:** Use as the primary cooking liquid for winter vegetables. Clean sweetness carries the vegetables without competing.
**・Poaching fish:** Use as a delicate court bouillon for turbot, sole, skate, or scallops. Clean vegetable sweetness supports the fish without overwhelming it. Serve with the poaching liquid mounted with cold butter.
**・Dry rub (powder):** Mix with olive oil, flaky salt, and pepper. Apply to root vegetables, chicken, or pork before roasting. Natural onion sugars promote even caramelization.
**・Vegan miso soup base:** Replace traditional dashi. The vegetable sweetness holds against the miso and adds depth that water cannot.
**・Warm onion vinaigrette:** Reduce to a quarter volume. Whisk in olive oil and sherry vinegar while warm. Use over warm salads, grain bowls, or roasted vegetables.

*Timing note: Add dry powder off-heat or just before plating to preserve the Hokkaido onion's aromatic character.*

Store in a cool, dry place, away from direct sunlight and humidity. No refrigeration required before opening.

**Best before:** 12 months from production date.