{"product_id":"magi-dashi-mentsuyu-black-hamaya-broth-kuro","title":"MAGI DASHI Mentsuyu Black (HAMAYA BROTH KURO) 295ml","description":"\u003cp class=\"MsoNormal\" style=\"margin-bottom: 12.0pt; background: #FCFCFB;\"\u003e\u003cspan lang=\"EN-US\" style=\"font-size: 10.0pt; line-height: 115%; color: #0b0b0b;\"\u003e\u003cstrong\u003e100% Plant-Based.\u003c\/strong\u003e \u003c\/span\u003e\u003cspan lang=\"EN-US\" style=\"font-size: 10.0pt; line-height: 115%; color: #0b0b0b;\"\u003eMade in Japan, a noodle-sauce counterpart to the white version — deeper, darker and built on Japanese soy sauce, with the same bonito-like savoriness achieved entirely without fish. Kombu dashi, mushroom extract, fermented seasoning and yeast extract are layered over domestically brewed soy sauce to give the long finish that mentsuyu is judged on. It is 100% plant-based, with no animal-derived ingredients, no coloring agents and no added flavorings, which makes a genuinely vegan bowl of soba, udon or somen possible for the first time in most kitchens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 12.0pt; background: #FCFCFB;\"\u003e\u003cspan lang=\"EN-US\" style=\"font-size: 10.0pt; line-height: 115%; color: #0b0b0b;\"\u003eLike its white counterpart, it is made by Hamaya Katsuobushi, an Osaka bonito-flake house founded in 1947. Reproducing the taste of katsuo dashi without katsuobushi is a harder problem than it sounds, and it took a company that has handled bonito for three generations to solve it. Mentsuyu is the more familiar of the two styles abroad — the flavor most people already associate with Japanese noodles — and this one lets plant-based eaters have it without compromise.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 12.0pt; background: #FCFCFB;\"\u003e\u003cspan lang=\"EN-US\" style=\"font-size: 10.0pt; line-height: 115%; color: #0b0b0b;\"\u003e\u003cstrong\u003eHow to use this Mentsuyu\u003c\/strong\u003e: A concentrate, diluted to suit the dish. For a cold dipping sauce for soba, somen or tsukemen, use 1 part dashi to 4–7 parts water. For a hot noodle soup, use 1 part to 8–10 parts. For simmered dishes such as nikujaga, oyakodon-style rice bowls or braised vegetables, use 1 part to 10 or more. It also works as a base for tempura dipping sauce, donburi sauce, marinades and glazes. Keep refrigerated after opening and shake well before use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 12.0pt; background: #FCFCFB;\"\u003e\u003cspan lang=\"EN-US\" style=\"font-size: 10.0pt; line-height: 115%; color: #0b0b0b;\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e SOY SAUCE (CONTAINS WHEAT, SOYBEANS), GLUCOSE SYRUP, SUGAR, SEASONING (YEAST EXTRACT, FERMENTED SEASONING, MUSHROOM EXTRACT POWDER, SALT, SOYBEAN PEPTIDE), HYDROLYZED PROTEIN, FERMENTED SEASONING, KOMBU DASHI, SALT, YEAST EXTRACT. CONTAINS SOY, WHEAT.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 12.0pt; background: #FCFCFB;\"\u003e\u003ci\u003e\u003cspan lang=\"EN-US\" style=\"font-size: 10.0pt; line-height: 115%; color: #0b0b0b;\"\u003eNutrition (per 100 g, estimated): Energy 134 kcal \/ Protein 5.7 g \/ Fat 0.1 g \/ Carbohydrates 26.8 g \/ Salt equivalent 10.2 g\u003c\/span\u003e\u003c\/i\u003e\u003cspan lang=\"EN-US\" style=\"font-size: 10.0pt; line-height: 115%; color: #0b0b0b;\"\u003e \u003ci\u003eManufactured in a facility that also processes shrimp, crab, walnuts, eggs, milk and peanuts.\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Gourmet Pantry","offers":[{"title":"Default Title","offer_id":67845264867641,"sku":null,"price":22.9,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0985\/7469\/6761\/files\/MAGIDASHIBlack.png?v=1793076478","url":"https:\/\/www.yarravalleycaviar.com.au\/products\/magi-dashi-mentsuyu-black-hamaya-broth-kuro","provider":"Yarra Valley Caviar","version":"1.0","type":"link"}