A luxury hot-pot broth built on crab dashi and rounded with the mild sweetness of Kyoto-made Saikyo miso. It is a straight-type soup — it goes into the pot as it is, with no diluting, and one pouch serves three to four.
At a glance
- 750 g pouch — serves 3–4
- Straight type: ready to use, no diluting
- Made with crab extract and Kyoto-produced Saikyo miso
- Product of Kyushu, Japan
About Daisho
Daisho Co., Ltd. (株式会社ダイショー) is a seasoning maker established in Fukuoka in December 1966, where its first product was a yakiniku sauce. It now works from dual headquarters in Tokyo and Fukuoka, making yakiniku sauces, seasoned salt-and-pepper and nabe hot-pot soup bases.
What is Saikyo miso?
Saikyo miso is a pale, mellow miso associated with Kyoto, made with a high proportion of rice koji. It is sweeter and less salty than the darker misos used elsewhere in Japan.
How to use & enjoy
A nabe soup base is heated in a pot at the table, and meat, seafood, tofu, mushrooms and vegetables are added and cooked directly in the simmering broth, which everyone shares. Daisho's own suggested pot for this soup is crab with Chinese cabbage, Japanese leek, carrot, enoki mushrooms and tofu. When the pieces have been eaten, it is traditional to finish the leftover broth as shime — simmered with cooked rice into a zosui-style porridge, or with udon.
Important — please check the package label
Manufacturers may change ingredients, allergens and packaging without notice. Always check the product packaging before use, and contact us before purchase if you have a specific allergen concern.
