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The combination of three bushi (Dried Bonito, Dried Mackerel, and Dried Soda Bonito) creates a thick flavor and the unique umami and aroma of fish broth. The source of the deep richness and thick aroma comes from Soda bonito which has more blood, the reddish-black part of the meat, along the middle bone of the fish. A strong oily astringe
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So flavorful and umami!
I bought this for my mom and myself after visiting Dashi Okume. After sampling the other dashi, this was a clear stand out!
