Dashi is a stock made from katsuobushi and kombu that is a fundamental part of Japanese cooking. Sozairyoku dashi refers to the power of ingredients and is a term for dashi made without the addition of MSG. This iriko (dried sardine or anchovy) dashi uses carefully processed fish in lieu of katsuobushi to yield a soup that is richer, brinier, and stronger in taste. Iriko dashi's bold flavor is traditionally used as a base for miso soup or used in sauces for udon.
Uses: Mix dashi powder with water to taste to make a flavorful broth for soup. Add dashi powder to foods or sauces to improve their flavor.