Chaganju Dashi Stock, Dashi Packet – Ramen Broth, Miso Soup, Udon, Shabu Shabu & Hot Pot Soup Base – Rich Umami Flavor, 8 Carefully Selected Ingredients – Authentic Japanese Dashi, Made in Japan, 8g × 15pacs

Me encanta , lo uso en sopas como tradicional mente lo usan . Pero yo lo uso en arroz y queda delicioso. Les dejo mi versión de arroz . En la hoya de arroz (arrocera eléctrica) añaden un sobre si es para dos personas si es más añadan 2 sobres y preparen el arroz como lo hacen regularmente agua , aceite o mantequilla y salt ect.. ya listo el arroz sacan el sobre y a disfrutarlo , yo le pongo también hongo shitake en sílice y sesame seeds y también lo dejo enfriar un rato y pongo dos huevos en la sartén y hago arroz frito y un poco de soy sauce queda delicioso .

*Updated to fix spelling and a forgotten review.My ramen is now hands down amazing.It is now to the point the teens refuse to eat soup unless I use this. Each time I have forgotten to drop a packet in for the broth with my roasted vegetables, and whatever type of meat. They realize something is missing and stop eating once I leave the dining room. I heard one of them saying I am getting older, I have made much better. 8{So if you don't want to impress or enjoy a quality meal, do not bother with this dashi Soup Stock. But this one is a double edged knife as people will expect you to make it this well or better every time.Pro:Extremely tastyAs easy as brewing teaGood as a simple broth, done in momentsAMAZING as a building block broth for a soup with depth.Cons:No real cons, but it should be noted that upon first opening the initial package for the stock packets, there is a heavy fishy scent that kids never believe their loved soup came from, not unpleasant but very stout.*My version of Japanese udon is:9am cookie sheet of 1 whole brown onion, 3stalks of celery, 1 bulb of garlic cut through the middle vertically, 1 thick carrot, sprinkled with quality EVOO and sea salt.roast in the oven 30mins at 425. Just shy of burnt. 9:15am 6 quart pot add dashi packet, 6oz of shiitake mushrooms, 1 1/4" strip of kombu seaweed chopped, 2tbs hondashi bonito soup stock, and cover at medium until a rolling boil. remove vegetables from oven and transfer skins and all to the boiling pot. turn to low and allow to do it's thing for the next 5 hours. occasionally checking on the liquid, and a quality stir every 30mins. After the 5 hours I transfer the broth into a 12qt pot adding 1tbs of "Yondu" vegetable stock to ensure the flavor with a package of frozen chicken soup stock. I then add 2tbs of Japanese 7 spice (we like hot foods) this is more subtle in flavor that combines to make a well balanced soup rather than a burn out broth. I add 1tbs kishibori shoyu soy sauce, 1tbs shaoxing rice wine, 1/2 tsp mirin, and 1/2 tsp roasted sesame oil, to finally turn up the heat to high to bring a rolling boil in a separate pot I boil water to cook the frozen udon, take my protein and drop that into the giant pot as the secondary pot comes to a boil. Once udon is done, place it into the pot as well, add fresh shiitakes and scallions dinner is ready.*If I am making shrimp udon I will also add a 1/4 tsp of anchovy paste, 1/4tsp of Thai shrimp paste, 2 tsp garlic powder and 1tbs of tomato paste to up the seafood flavor. However, 90% of my udon is either chopped chicken thighs or tofu.If you make it, I hope you love this as much as we do. :)-Mo13

The taste is really good. I'm happy to drink this dashi by itself and great addition to many different meals.

This is my first time using dashi packets. I use them to make a ramen base for Shoyu type broths. It works well for that. I can use 1 dashi packet to make a little, or moderate amount for 1-3 bowls of ramen of various strength. The flavor is good, enough that I could drink it in water plain for a simple broth drink. Adding it to ramen base is also good. Obviously, you can leave it in the water longer to get a more concentrated flavor, or shorter to get less. I was able to reuse one a second day, just to see if it was possible. The 2nd day was okay, but slightly less strong for same time. You couldn't probably get away with 2-3 times if you really wanted to conserve, especially if you only let soak for a short period. This would probably work well if you are cooking just one large bowl of ramen for yourself, and not for a family of 4.The one caveat I have so far is that using this leaves me feeling excessively dehydrated the following day. It's almost like it is overloaded with salt/sodium, but it doesn't have a salt flavor like a high sodium chicken broth would. I use low sodium soy sauce, and don't have that issue with that alone. For that reason, I try to use less of this for a minimal flavor additive.

I use this when I make miso soup. Very good flavor!

The packaging is excellent, and the taste is incredibly umami.

I love this to add it to the soup I am making daily, taste great, a good stock that I don't have to boil the bone for hours.

Overpriced. Unremarkable. Make your own