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DASHI DASH – Sprinkle-On Umami Seasoning & Japanese Dashi Powder | For Everyday Meals or Light Soup/Broth/Stock | Fish, Kelp & Shiitake | No Salt, No MSG, No Additives | 100g
4.6 (142 items)
Limited Time SaleUntil the end
05
15
42
US$9.71 cheaper than the new price!!
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Used US$6.48
Product details
| Management number | 225655941 | Release Date | 2026/05/09 | List Price | US$6.48 | Model Number | 225655941 | ||
|---|---|---|---|---|---|---|---|---|---|
| Category | |||||||||
- SPRINKLE-ON UMAMI BOOSTER FOR EVERYDAY MEALS Add instant Japanese umami to eggs, roasted vegetables, salads, rice bowls, pasta or avocado toast. A clean, versatile seasoning that deepens flavor without adding saltiness — during cooking or at the table.
- NATURAL JAPANESE DASHI YOU CAN USE AS A LIGHT BROTH Mix with hot water to make a clean, delicate dashi broth for soups, noodles or cooking. Not a salty bouillon — this is a light, authentic Japanese soup and cooking base.
- CLEAN INGREDIENTS: NO SALT, NO MSG, NO ADDITIVES, NO YEAST EXTRACT Made only from natural fish, kelp and shiitake. No artificial flavors, no preservatives and no flavor enhancers.
- REAL INGREDIENTS FROM JAPANESE DASHI TRADITION Crafted from the classic trio of fish, kelp and shiitake, the foundation of everyday Japanese cooking. Enhances flavor depth while letting your ingredients shine.
- EASY TO USE, KETO-FRIENDLY, LOW CALORIE Sprinkle directly, blend into cooking, or dissolve in hot water. Gluten-free, keto-friendly and perfect for clean eating. Contains: Fish
| ASIN | B0GBX9V8PS |
|---|---|
| Size | 3.5 Ounce (Pack of 1) |
| Flavor | Umami |
| Cuisine | Japanese |
| Diet Type | Gluten Free |
| Item Form | Powder |
| Specialty | Made in Japan, No Additives, No MSG, No Salt |
| Brand Name | SINCERITE SAPPORO |
| Unit Count | 3.5 Ounce |
| Item Weight | 3.5 Ounces |
| Part Number | 20-001 |
| Manufacturer | SINCERITE SAPPORO |
| Container Type | Bag |
| Number of Items | 1 |
| Region of Origin | Japan |
| Item Package Weight | 0.11 Kilograms |
| Allergen Information | Fish |
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