chaganju Dashi Stock (dashi broth, dashi packet), Umami dashi Soup Stock, Use 8 carefully selected ingredients, Made in Japan, 8g×15pacs

*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

I love this dashi packs. I was looking for a quality dashi that does not contain ingredients that I cannot pronounce. At first, I was skeptical and was not sure how it would taste with all these ingredients, but this is my most favorite dashi packs ever! My 2 years old son also loves this and ask for his "soup" again and again.

I would recommend this product. I've used half of the pack already and I like to mix my Dashi Stock with white miso paste from TJ's and add some nice firm cold rinsed ramen inside with an boiled egg(7 mins) separately and protein to top. Very delicious broth. Also, you can boil the bag longer for a stronger taste. I like to boil mine for 4-7 mins.

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.

good taste and value for the money

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

It’s expensive but my goodness taste great

Overpriced. Unremarkable. Make your own