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Earth Washing Corps

Earth Washing Corps

チキュウアライタイ
Vendor
株式会社アップサイド
Natural living is comfort. Natural Life Style Shop that helps people and the earth live comfortably from the four aspects of clothing, food, housing, and beauty

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Invoice registration number

T6120001105359

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About the brand

Natural living is comfort. Natural Life Style Shop that helps people and the earth live comfortably from the four aspects of clothing, food, housing, and beauty
1
The real dashi, which contains chin (whole powder), is a dashi that can be quickly incorporated into your daily diet.
2
It doesn't waste materials, doesn't produce waste, and provides total nutrition.
3
No salt, seasonings, or food additives. 100% domestic raw materials.

More about the Brand Owner

小山田貴子

Yoshiko Oyamada

The manager of the Earth Washing Corps. After graduating from university, he got a job at a major mail-order company. He retired when he got married. Immediately after the birth of her second child, she encountered "No. 1 detergent" that washed the earth not only dirt but also flowing down the drain, and in order to deliver the detergent to many people, she established the mail-order site "Earth Washing Team" while holding a 0-year-old child. Since then, it has grown into a lifestyle shop that proposes comfortable lifestyles for both people and the earth, not only for detergents but also for food, clothing, and shelter in all directions. Among them, I would like to introduce again the wonderfulness of [real material dashi with chin (whole powder)].
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Learn more about this brand

Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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Show original
　
　
　
The basis of the taste of the dish is dashi.
Once you have a delicious dashi, just a little seasoning is enough.
　
　
　
　
However, it is difficult to boil bonito flakes and kelp and remove the dashi from scratch.
The dashi pack is easy to remove, but having to throw away the dashi gara is a waste and heartbreaking.
　
　
　
　
On the other hand, a lot of seasonings and food additives are used in convenient commercial granule dashi, so I am concerned about my health.
　
　
　
　

What are we doing?

　
　
It's a hassle to take dashi, isn't it?
　
With powder, there is no need to boil kelp and bonito flakes and strain them or take them out.
There is no need to set aside the dashi beforehand.
All you have to do is add a spoonful while cooking, so it's so easy!
It can be easily used not only for miso soup and simmered dishes, but also for stir-frying and tossing.
　
　
After removing the dashi, the contents of the kelp, bonito flakes, and dashi pack.
It feels like a waste to throw it away, and it's heartbreaking.
If it's powder, there's nowhere to throw it away!
It is an earth-friendly soup stock that you can enjoy all without wasting the blessings of nature.
　
　
The chin is used from the head to the tail.
I also used the "blood" part of bonito, which is usually discarded, so it's rich in iron!
　
It contains all the nutrients of the material.
　
　
　

Commitment to the product

　
　
[1] Dried chin (from Kagoshima)
The chin is a flying fish.
The name comes from "jaw-dropping delicious", and it is characterized by its elegant taste and richness, and is considered a luxury product among dashi.
　
It is also rich in inosinic acid, which is an umami component.
It contains the whole thing, from the head to the tail.
　
[2] Bonito Arabushi (from Kagoshima)
It contains a lot of inosinic acid, which is an umami component, and is characterized by its rich richness and aroma.
It is made using traditional methods and has a strong taste.
　
In addition, by using the blood part that would normally be discarded, it became an iron-rich broth.
　
[3] Kelp (from southern Hokkaido)
Kelp from southern Hokkaido is characterized by its clear sweetness and elegant taste.
　
It contains a lot of glutamic acid, which is an umami component, and when combined with bonito flakes containing a lot of inosinic acid, a synergistic effect of umami can be obtained.
　
[4] Shiitake mushrooms (from Kyushu)
It contains a large amount of guanylic acid, which is an umami component, and is called the three major umami ingredients, along with glutamic acid in kelp and inosinic acid in bonito flakes.
　
This guanylic acid can only be obtained from shiitake mushrooms, but it is almost not found in raw shiitake mushrooms.
By drying it, the umami and nutrients are greatly improved.
　
　
　
It does not contain any salt, umami seasonings, or food additives.
It is a genuine dashi made only with ingredients.
　
　
< raw materials>
Chin-boiled dried powder (manufactured in Kagoshima Prefecture)
Bonito Arabushi (manufactured in Ibusuki, Kagoshima Prefecture)
Kelp powder (from southern Hokkaido)
Shiitake mushroom powder (from Kyushu)
　
< Nutritional Information > per 40g of this product
Calorific value 137kcal
Protein 25.0g
Fat 1.8g
Carbohydrate 5.1g
Salt equivalent 1.2g
Iron 3.8mg

Who are supporting us?

◎ Those who are interested in natural life
◎ Those who are not good at chemical substances
　
　
　
　
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