Mizunoto
The Premium Dashi Bag
A Premium Dashi Bag,
Crafted by an 80-Year Dashi Master
Carefully selected premium ingredients are shaved into medium-thick flakes to preserve their natural umami and aroma — generously packed into 15g servings for rich, full-bodied dashi.
Each bag is individually sealed in aluminum foil to lock in freshness immediately after shaving. Dried fish flakes begin to oxidize as soon as they are shaved, but with our special packaging, the just-shaved quality is preserved for up to a year. We also use unbleached, dashi-friendly filter bags designed to allow the flakes to flow and circulate freely in hot water.
No additives. No seasonings. Only the pure flavor of expertly shaved fish.
Our flakes are prepared with award-winning craftsmanship recognized by Japan’s Fisheries Agency. The fish fibers are carefully preserved through precise, gentle shaving — ensuring exceptional taste and aroma without compromise.
Season it your way, with the true taste of natural dashi.
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Made with honkarebushi, fermented and mold-aged dried bonito, for a refined, deep umami. Combined with Rishiri kelp to double the umami richness.
A luxurious fusion of honkarebushi from bonito and mackerel. This blend brings extra depth and a mellow, well-rounded flavor.
Crafted from high-quality bonito that is smoked but not mold-aged. It delivers a bold aroma with a clean, natural taste.
Made with carefully selected dried mackerel (sababushi), this dashi is rich, full-bodied, and ideal for dishes that require depth of flavor.
Prepared from premium urume iwashi (round herring), this broth offers a mild sweetness and delicate taste—perfect for light and clear soups.
Sourced from select sodabushi (frigate tuna), known for its high content of chiai (dark meat), creating an intensely flavorful and robust umami.
