WANKO DASHI One-Time Purchase (7 packets)

Wanko Dashi is a broth carefully developed under the supervision of Yakuzen (oriental medicinal meal) specialists and veterinarians, designed with your dog’s health and nutrition in mind.
It’s made from high-quality, domestically sourced natural ingredients such as bonito, iriko (dried anchovies), and mackerel, blended with Yakuzen ingredients like Job’s Tears (Hatomugi), dandelion, eucommia leaves, dried tangerine peel (Chenpi),and Korean ginseng. By supplementing nutrients that may be lacking, Wanko Dashi helps support your dog’s overall health and well-being.

Directions

Cold Brew

1. Prepare an airtight container and wash and sterilize it with boiling water.
2. Place 1 pack of this product and 300ml to 400ml of water into the container and shake lightly.
3. Refrigerate and brew for approximately 6 to 8 hours.
4. Remove the dashi pack, and it's ready.

Hot Brewing

Put the WANKO DASHI pack in water and bring it to a boil. Once boiling, reduce to medium heat and simmer for about 5 minutes before removing the pack.

Storage Method and Duration

It can be stored in the refrigerator for 2 days, including the brewing date.
To prevent odor transfer in the refrigerator, we recommend using an airtight container.
(e.g., a lidded container with a rubber gasket, etc.)
Always remove the dashi pack when storing.

[ Tips ]

• Leftover hot-brewed broth can be cooled and made into Wanko Dashi ice cubes using an ice tray.
• If using an ice tray, transfer the frozen cubes to a freezer bag, remove as much air as possible, and store in the freezer.
• For the best flavor, we recommend using frozen cubes as soon as possible as the taste may deteriorate over time.
• When hot brewing, we suggest using 300–400 ml of water, similar to cold brewing.
• Wanko Dashi can be used anytime, whether for hydration or as a meal addition for your dog.
• For dogs with sensitive tastes, start with a diluted version.

Storage Method

Store in a cool, dark place, away from direct sunlight.

• Fish (bonito, iriko [dried anchovies], mackerel)
• Job’s Tears (Hatomugi)
• Dandelion
• Eucommia Leaves
• Dried Tangerine Peel (Chenpi)
• Korean Ginseng