With a pleasantly smoky aroma and clean finish
Light yet full-bodied seafood stock with a delicate smoky aroma.Widely used in Korean and Japanese cooking as a base for miso soup, sauces, hot pot, noodle and rice dishes.
When building complexity in the broth, add 1-2 tablespoons of Umami Oishi sauce. For Western-styled cooking, use it to make seafood paella, soups and stews for a smokier, more refined flavour than normal fish stock.