An oden broth with the focus on the dashi itself: Hidaka kombu from Hokkaido, rounded with hon-mirin for an elegant finish. It is a straight-type soup — it goes into the pot as it is, with no diluting.
At a glance
- 750 g pouch — 3 servings
- Straight type: ready to use, no diluting
- Broth made with Hidaka kombu from Hokkaido
- 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 oden?
Oden is a Japanese one-pot dish, eaten above all in winter: daikon, boiled eggs, konnyaku and an assortment of fish cakes are simmered slowly in a light dashi broth until each piece has taken it up.
How to use & enjoy
This is the simmering broth itself, not a concentrate — the pot is built by adding the pieces to it and letting them cook gently together. It is a slow, simmered dish rather than a quick one, and is served straight from the shared pot; in Japan it is eaten above all in winter and sold everywhere from home kitchens to izakaya and convenience stores.
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.
