Cj Anchovy Dashida (Fish Stock) 300g

So easy to use. Highly recommended for any soup which requires kelp stock

Basic taste for K food soup

I mainly use this for making the soup base when making traditional Korean food such as soft tofu soup! It adds an extra layer of complexity to the soup base, giving it a great meaty and salty taste to it. I use about 1 tablespoon for 1.5 cups of water.

Magisches Pulver

If you are looking for an anchovy powder to make fish/seafood flavor then this is the one, especially if you want that Unami seafood flavor/smell. I think this stock powder does have some msg but not a lot . I am quite sensitive to msg that I can’t eat at any of the typical Chinese and Vietnamese restaurants that use msg in their food, especially the Vietnamese pho soup. I would normally get a migraine after eating at these place within hours; but with this brand, I don’t get migraines unless I was really dehydrated that day and on tons of coffee ( which is also triggers migraine). I normally use this powder for Asian-styled soup. Helps cut down the cooking time a lot, especially if you don’t have time to cook there broth from pork bones, chicken bones, or such like the traditional Asian methods. Even if I use the instant pot, it still take at least a minimum of 30 minutes plus. I admit that if you don’t like that fishy smell then this might not be the one for you. Of course it would be cheaper to get this at a Korean store, but 300g should last for awhile if it’s just one person. I usually use about 1 teaspoon for about 3-5 cups of water, depending on how flavorful you want your broth.