Iriko/ Niboshi Dashi, or Anchovy soup stock, is used as a base for almost all Japanese soups, broths and stews. Compared to kombu or katsuobushi, the stock made with iriko/niboshi
It is a soup stock granules made from a smoked and dried fish called bonito. Hondashi is Ajinomoto's flag ship product. It is popular with Japanese chefs for almost every
AJI-NO-MOTO Umami Seasoning with rich umami taste is pure monosodium glutamate made from crops like sugarcane, cassava and tapioca. \nIt brings out the savory-deliciousness of any kind of dish through
This product has pure monosodium glutamate that enhances flavor to home-cooked meals. It enhances the umami flavor and it can use to any sauces for additional flavor. This can be
