Dashi (出汁) is the foundation stock of Japanese cooking — a clear, savoury liquid drawn from katsu
Dashi (出汁) is the foundation stock of Japanese cooking — a clear, savoury liquid drawn from katsuobushi (dried bonito) and kombu (dried kelp). The two primary umami compounds work synergistically: inosine monophosphate (IMP) from katsuobushi and glutamic acid from kombu produce a combined umami effect measurably stronger than either alone.
The classic ichiban dashi ratio is approximately 20g hanakatsuobushi per 600ml water, steeped briefly and strained. For a kitchen running dashi at volume, calibrated dashi powder replicates that ratio in a fast-dissolving format with no extraction variables or yield loss.
SushiSushi's dashi powder range is sourced from Marutomo, an EU-HACCP certified producer. Grades available: katsuobushi dashi, kombu dashi, and combined katsuobushi-kombu grades. Each grade is specified for a fixed dilution strength — what you add to a litre is what you get, batch after batch.
Dashi powder at this specification is not a compromise. For any kitchen running dashi across multiple sections, it is operationally the correct format.
