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While I don't have a problem with MSG myself, I do try to avoid it.
I use Hon Dashi for almost everything, from basic miso soup, to tamagoyaki, to using it to boil vegetables and give them a heartier flavor.
This instant dashi has a very strong, complex flavor that favors bonito over kombu, making a very rich and almost "bacon-y" broth.
Home made quick and easy Miso Shiro isn't the same without Ajinomoto Hon Dashi. Unless of course you want to buy the freeze dried bonito tuna lfakes, or try making your own broth... Read morePublished 13 days ago by JustinThought
Homemade, with seaweed and smoked tuna flakes, is much better, and not much more work. It's OK, but not great.Published 21 days ago by elvis2013
for those of us that love Japanese cooking this is the bomb.. a low salt soup base with many uses. I can see(and taste) why this is the best selling dashi in Japan.Published 25 days ago by mike
This stuff makes fantastic ochazuke. I don't really care for fish yet the broth I make for ochazuke is strong. This is loaded with umami. Read morePublished 1 month ago by Nobody Ellison
Really too salty and there is that monosodium glutamate. This product comes in 3 or 4 packets to a box and has no directions as to what each packet should be used for, no... Read morePublished 1 month ago by Makanda
This is a great flavor enhancer especially for oriental recipes. My mom always had this seasoning fish stock on hand so I was glad to have found it!Published 1 month ago by Shirley Croker
I've not tried any other Dashi product. When used to make traditional Miso soup, it tastes very much like what I get in Japanese restaurants. Read morePublished 2 months ago by Dennis Maloon
Okay, folks....Dashi has to have MSG! Dashi is made with konbu (seaweed) and bonito (fish). If you ever have seen dried konbu there is a film of white powder. Guess what folks? Read morePublished 3 months ago by T. Kim
Now if you just want a little fish stock, and don't want to go through the Kombu and Bonita flakes proper process, this is the way to go. Read morePublished 3 months ago by Dannella Pennington