{"title":"All Stock","description":"\u003cp\u003eDashi powder and liquid dashi concentrates, the stock base behind miso soup, noodle broths and countless Japanese dishes. Sourced from trusted Japanese producers for authentic, consistent flavour.\u003c\/p\u003e","products":[{"product_id":"shimaya-dashi-no-moto-powder-50g","title":"Shimaya, Dashi no Moto Powder, 50g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eJapan's everyday dashi, ready in seconds.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eDashi no Moto is the instant stock found in most Japanese kitchens: dried bonito and kelp milled into a fine powder that dissolves straight into hot water. It gives the savoury backbone of dashi without the steeping, so soups, sauces and simmered dishes come together fast. 50g box.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSpeed:\u003c\/strong\u003e a full-flavoured dashi in seconds, no steeping or straining.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBonito and kelp:\u003c\/strong\u003e katsuo and kombu together for a rounded, classic stock.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eConsistent:\u003c\/strong\u003e the same strength every time, easy to scale across service.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe standard:\u003c\/strong\u003e Shimaya pioneered instant dashi and it remains a Japanese staple.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eInstant dashi:\u003c\/strong\u003e dissolve about a teaspoon per cup of hot water.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSoups:\u003c\/strong\u003e the base for miso soup, clear soups and noodle broths.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e stir a pinch into stir-fries, dressings and marinades for instant umami.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSimmered dishes:\u003c\/strong\u003e season nimono, braises and rice without adding liquid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eDashi (出汁) is the savoury stock at the base of Japanese cooking, traditionally drawn from katsuobushi (dried, smoked, fermented skipjack) and kombu (kelp). Dashi no moto (だしの素, \"the source of dashi\") is the instant form, the same flavours dried to a powder. Shimaya, based in Yamaguchi, helped popularise instant dashi from the 1960s, putting a quick, reliable stock within reach of any kitchen. The bonito and kelp combination is the classic awase dashi most Japanese home cooking is built on.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/japanese-food-guide-dashi\" style=\"text-decoration: underline;\"\u003eJapanese Food Guide: Dashi\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does dashi powder taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eClean, savoury and gently smoky, with the marine sweetness of kelp behind the bonito. It reads as pure umami, the deep, mouth-filling savouriness that underpins Japanese cooking, rather than as a salty bouillon. Made up as a stock it is light and clear; used dry as a seasoning it lifts a dish without adding obvious saltiness. It is a touch more savoury and direct than a hand-drawn dashi, which is the trade for the speed.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eDashi no moto だしの素 (instant dashi powder)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShimaya\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Yamaguchi)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e50g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eInstant dashi base and umami seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between dashi powder and homemade dashi?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eHomemade dashi is steeped fresh from kombu and katsuobushi, giving the cleanest, most nuanced stock, but it takes time and planning. Dashi powder is those same ingredients dried and milled, so you get a savoury stock instantly by dissolving it in hot water. The powder is a little more direct and savoury, and usually carries some salt. For speed, consistency and seasoning on the fly it is hard to beat; when the dashi is the star of a refined dish, draw it fresh.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow much dashi powder do I use per litre?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eA good starting point is roughly one teaspoon per 200ml cup of hot water, so about a tablespoon per litre, adjusted to taste and to how the dish uses it. Stir until fully dissolved. Because the powder already carries some salt, season the finished dish lightly and taste before adding more salt or soy. Used dry as a seasoning, start with a small pinch and build.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store dashi powder?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dry place away from direct light and steam. Like any fine powder it draws in moisture and will clump if left open near the stove, so reseal the pack or decant into an airtight container and use a dry spoon. Kept dry it holds its flavour well until the date on the pack.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shimaya","offers":[{"title":"Default Title","offer_id":56444752560509,"sku":"D0013","price":2.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Shimaya_Dashi_no_Moto_Powder_50g.png?v=1731066658"},{"product_id":"okan-bonito-flakes-katsuobushi-500g","title":"Okan, Bonito Flakes (Katsuobushi), 500g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003ePaper-thin bonito for dashi and finishing.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eKatsuobushi, shaved into fine, smoky flakes. Steep them for the classic bonito dashi, or scatter them over a finished dish where they curl in the heat and melt into savoury depth. This is the catering bag, 500g, for kitchens that go through bonito by the handful.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReal katsuobushi:\u003c\/strong\u003e dried skipjack shaved thin for a deep, smoky umami.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTwo jobs:\u003c\/strong\u003e the backbone of dashi and a finishing garnish in one bag.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTheatre:\u003c\/strong\u003e the flakes \"dance\" over hot food, a signature finish on okonomiyaki and takoyaki.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e a 500g bag for kitchens that use bonito daily.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDashi:\u003c\/strong\u003e steep in hot water with kombu, then strain for ichiban dashi.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e finish okonomiyaki, takoyaki and chilled tofu (hiyayakko).\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFurikake:\u003c\/strong\u003e blend into a rice seasoning, or scatter over steamed rice.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSauces:\u003c\/strong\u003e infuse dressings and tare for a smoky, savoury backbone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eKatsuobushi (鰭節) is skipjack tuna that has been simmered, deboned, smoked over weeks and often fermented with a benign mould, then dried until it is as hard as wood. Shaving it produces the fine flakes used across Japanese cooking. It is one of the richest natural sources of inosinate, the savoury compound that multiplies with the glutamate in kombu to create the deep umami of a classic dashi. Beyond stock, the flakes are a finishing ingredient in their own right, curling and \"dancing\" as they hit hot food.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/how-are-bonito-flakes-made\" style=\"text-decoration: underline;\"\u003eHow are Bonito Flakes Made?\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat do bonito flakes taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSmoky, savoury and lightly fishy, with a deep umami that lingers. On their own the flakes are delicate and almost crisp, melting on the tongue; steeped into water they give a clear, aromatic stock. As a garnish they add a smoky, savoury hit and a soft texture, and the warmth of the food makes them move, which is part of their appeal. The flavour is more assertive and marine than a kelp dashi, which is why bonito leads in robust, everyday stocks.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKatsuobushi 鰭節 (shaved dried bonito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eOkan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e500g (catering bag)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eBonito dashi and a smoky finishing garnish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I make dashi with bonito flakes?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eFor ichiban dashi, first draw a kombu stock: steep kelp in cold water, then warm to just below boiling and lift it out. Take the pan off the heat, add a generous handful of bonito flakes, leave them for about a minute as they sink, then strain through a fine sieve or muslin without pressing. The result is a clear, aromatic stock. Re-simmer the used flakes and kombu for a second, lighter niban dashi.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy do bonito flakes move on hot food?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt is not a trick, just physics. The flakes are extremely thin and light, so the rising heat and steam from hot food make them curl and flutter, which looks like dancing. It happens on warm dishes such as okonomiyaki, takoyaki and freshly cooked rice. It has no effect on flavour, but it is a recognised part of the dish's appeal and a sign the flakes are properly thin and fresh.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store bonito flakes?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the bag sealed in a cool, dry place away from light and humidity. The flakes are dry and delicate, so they take on moisture quickly once open and can lose their aroma; press out the air and reseal tightly after each use, or decant into an airtight container. Kept dry and sealed, they hold their smoky flavour well.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Okan","offers":[{"title":"Default Title","offer_id":27395400769,"sku":"D0015","price":59.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Okan_Bonito_Flakes_500g.jpg?v=1729866434"},{"product_id":"tomoe-hokkaido-kombu-dashi-concentrate-500ml","title":"Tomoe, Hokkaido Kombu Dashi Concentrate, 500ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA liquid kelp stock, ten times concentrated.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eTomoe's kombu dashi is premium Hokkaido kelp simmered down to a ten-fold concentrate, so a clean, fish-free kelp stock is one pour and a splash of water away. It is the fast route to a light, sweet kombu dashi, and a ready umami hit for sauces and braises straight from the bottle. 500ml.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003eWant a different note? Tomoe also make a \u003ca href=\"\/products\/tomoe-hokkaido-salmon-dashi-200ml\" style=\"text-decoration: underline;\"\u003eHokkaido salmon dashi\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e10x concentrate:\u003c\/strong\u003e one part to ten parts water, so a little bottle goes a long way.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNo fish:\u003c\/strong\u003e a kelp-only stock for light and fish-free dishes.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLiquid, not powder:\u003c\/strong\u003e pours and measures fast, dissolves instantly.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHokkaido kelp:\u003c\/strong\u003e made from premium northern kombu by a 1967 specialist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eInstant dashi:\u003c\/strong\u003e mix one part concentrate to about ten parts hot water.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLight soups:\u003c\/strong\u003e a clean base for miso soup and clear soups with no fish note.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHot pot:\u003c\/strong\u003e a kombu base for nabe and shabu-shabu.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e add neat to risotto, braises and dressings for an umami lift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eDashi (出汁) is the savoury stock at the base of Japanese cooking. Kombu dashi is the version drawn from kombu (昆布, kelp) alone, giving a lighter, sweeter, fish-free stock. Kombu is one of the richest natural sources of glutamate, the compound behind umami, which is why a kelp-only dashi tastes deeply savoury despite its simplicity. The kelp here is from Hokkaido, the cold northern coast regarded as the home of Japan's finest kombu. Tomoe, established in 1967, specialises in Hokkaido kombu products.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/kombu-dashi\" style=\"text-decoration: underline;\"\u003eKombu Dashi (Kelp Stock)\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does kombu dashi concentrate taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eClean, light and gently sweet, with a soft savoury depth and none of the smoky note of a bonito stock. Neat from the bottle it is intense and salty, so it is built to be diluted; made up to strength it is pale, mild and rounded. As the most subtle of the dashi family, it adds umami without taking over, which is why it suits delicate soups and anything you want to keep free of a marine or smoky edge. Used a few drops at a time it seasons quietly.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKombu dashi 昆布だし (10x liquid kelp stock)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eTomoe (established 1967)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Hokkaido)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e500ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eDilution\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1 part to 10 parts water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eFish-free kelp dashi and umami seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I dilute kombu dashi concentrate?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eAs a starting point, mix one part concentrate with about ten parts hot water for a standard kombu dashi, then adjust to taste and to the dish. For a stronger seasoning effect you can add it neat, a little at a time, straight into sauces, braises or grains. Because it is concentrated and carries salt, taste as you go and keep the rest of the seasoning light until you have the balance right.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs kombu dashi suitable for fish-free and plant-based cooking?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKombu dashi is drawn from kelp alone, with no bonito or other fish, which makes it the classic base for fish-free and plant-based Japanese cooking. It carries real umami from the kelp's natural glutamate without any animal ingredient in the stock itself. For full dietary certainty always check the pack, which is the source of truth, but a kelp-only dashi is the standard way to a savoury Japanese stock without fish.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the bottle refrigerated once opened and use within the period stated on the pack. Being a liquid concentrate, chilling keeps it stable and fresh. Wipe the neck and reseal tightly after each use. Give it a shake before pouring if it has settled.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Tomoe","offers":[{"title":"Default Title","offer_id":14324332986403,"sku":"S0395","price":11.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15796-2.jpg?v=1728574980"},{"product_id":"scallop-dashi","title":"Tomoe, Hokkaido Scallop Dashi, 200ml","description":"\u003cdiv style=\"font-size:15px;line-height:1.7;max-width:680px\"\u003e\n\n\u003cp\u003eTelevision chef James Martin has long had this on his shelves, and it is easy to see why. Tomoe's Hokkaido Scallop Dashi is a concentrated liquid stock made from the scallops of Japan's northernmost island — Hokkaido, which supplies roughly ninety percent of Japan's annual scallop catch from its cold, nutrient-rich coastal waters. The result is a clean, savoury base with the characteristic sweetness of high-quality hotate: oceanic without being briny, rich without being heavy. For professional kitchens, the 200ml bottle is a precision ingredient — a controlled dose of scallop umami that builds a broth, deepens a sauce, or transforms a risotto in thirty seconds.\u003c\/p\u003e\n\n\u003cdiv style=\"display:grid;grid-template-columns:1fr 1fr;gap:24px;margin:28px 0\"\u003e\n  \u003cdiv\u003e\n    \u003cp style=\"font-weight:600;margin:0 0 10px\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n    \u003cul style=\"margin:0;padding-left:18px;list-style:disc\"\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eConcentrated Hokkaido scallop stock — a single splash delivers the sweetness and umami depth of high-quality hotate without the labour of extracting it from scratch\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eBridges Japanese and European technique — stirs directly into velouté, cream sauce, or risotto base without any flavour clash; James Martin's kitchen is not a Japanese restaurant\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eReady to use — no dilution ratio to manage; add incrementally to broth, sauce, or braising liquid and taste as you go\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eShelf-stable 200ml bottle — precision portioning without waste; the format suits à la carte service where a full dashi prep would be impractical\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n  \u003cdiv\u003e\n    \u003cp style=\"font-weight:600;margin:0 0 10px\"\u003eHow to Use\u003c\/p\u003e\n    \u003cul style=\"margin:0;padding-left:18px;list-style:disc\"\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eBroth base: dilute with hot water for a refined scallop soup or ramen broth — the sweetness of Hokkaido hotate carries clearly through the liquid\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eSauce and velouté: stir into a butter or cream sauce for fish, shellfish, or white meat; the scallop sweetness rounds the acidity without masking it\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eRisotto: add to the ladling stock during cooking for a seafood risotto that tastes of something specific, not generic fish stock\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eMarinade and dressing: a small measure added to a soy-citrus dressing creates layered umami without a single identifiable ingredient\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cp\u003eHotate (帆立) is the Japanese word for scallop: 帆 means sail and 立 means to stand — a reference to the bivalve's habit of opening its shell like a sail when filter-feeding. Hokkaido's scallop industry is centred on the Sea of Okhotsk and the northern Pacific, where cold water temperatures slow the growth of the hotate-gai and concentrate their flavour. The result is a sweetness distinct from warmer-water scallops. Tomoe's dashi process extracts that character and stabilises it in concentrated liquid form: glutamates from the scallop muscle combine with the natural sweetness of the adductor to produce a stock that reads as both savoury and delicate. The 帆立だし (hotate dashi) format is a professional shorthand for scallop essence — a stock that Japanese kitchens have made for centuries, now accessible without the lead time.\u003c\/p\u003e\n\n\u003cp style=\"margin:28px 0 8px;font-weight:600;font-size:16px\"\u003eWhat does Hokkaido scallop dashi taste like compared to kombu or chicken stock?\u003c\/p\u003e\n\u003cp\u003eHokkaido scallop dashi is sweeter and lighter than either. Kombu dashi is purely glutamate-driven — savoury, mineral, and clean but without sweetness. Chicken stock has body and fat. Scallop dashi sits between the two: the umami of a seafood broth with a clean, sweet finish that doesn't linger. It doesn't dominate sauces the way fish stock can, which is why it works in cream and butter preparations where fish stock would overwhelm.\u003c\/p\u003e\n\n\u003ctable style=\"width:100%;border-collapse:collapse;margin:28px 0;font-size:14px\"\u003e\n  \u003ctbody\u003e\n    \u003ctr style=\"border-bottom:1px solid rgba(127,127,127,0.35)\"\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75;width:40%\"\u003eProduct\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003eTomoe Hokkaido Scallop Dashi\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom:1px solid rgba(127,127,127,0.35)\"\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75\"\u003eVolume\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003e200ml\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom:1px solid rgba(127,127,127,0.35)\"\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75\"\u003eOrigin\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003eHokkaido, Japan\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom:1px solid rgba(127,127,127,0.35)\"\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75\"\u003eBrand\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003eTomoe\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom:1px solid rgba(127,127,127,0.35)\"\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75\"\u003ePrimary use\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003eBroth, sauce, risotto, marinade\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom:1px solid rgba(127,127,127,0.35)\"\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75\"\u003eStorage\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003eRefrigerate after opening\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75\"\u003eSKU\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003eS0397\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cdetails style=\"margin-bottom:12px;border:1px solid rgba(127,127,127,0.35);border-radius:4px\"\u003e\n  \u003csummary style=\"padding:12px 16px;cursor:pointer;font-weight:600\"\u003eIs this ready to use or does it need diluting?\u003c\/summary\u003e\n  \u003cdiv style=\"padding:0 16px 16px\"\u003e\n    \u003cp\u003eIt is a concentrated stock, not a seasoning, so the best approach is to taste as you add. For a clear broth or soup, dilute to taste with hot water — start with a 1:4 ratio and adjust. For sauces and risotto, add it in small measures to the base and build from there. It doesn't need diluting before use; add it directly and let your palate guide the quantity.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"margin-bottom:12px;border:1px solid rgba(127,127,127,0.35);border-radius:4px\"\u003e\n  \u003csummary style=\"padding:12px 16px;cursor:pointer;font-weight:600\"\u003eWhy Hokkaido specifically?\u003c\/summary\u003e\n  \u003cdiv style=\"padding:0 16px 16px\"\u003e\n    \u003cp\u003eHokkaido is Japan's principal scallop-producing region, accounting for the majority of national output. The cold waters of the Sea of Okhotsk and the northern Pacific slow growth, which concentrates the natural sugars and umami compounds in the scallop muscle. Hokkaido hotate are the benchmark for Japanese scallop quality — cleaner, sweeter, and more distinctly flavoured than warmer-water equivalents. That character is what the dashi captures.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border:1px solid rgba(127,127,127,0.35);border-radius:4px\"\u003e\n  \u003csummary style=\"padding:12px 16px;cursor:pointer;font-weight:600\"\u003eCan it be used in non-Japanese dishes?\u003c\/summary\u003e\n  \u003cdiv style=\"padding:0 16px 16px\"\u003e\n    \u003cp\u003eYes — that is largely how it is used in European professional kitchens. The flavour profile (sweet, savoury, clean) translates naturally into French and Italian technique. It works in velouté, cream sauces, butter-mounted pan sauces, risotto, and pasta water. The scallop sweetness doesn't announce itself as Japanese; it registers as depth. James Martin doesn't run a Japanese restaurant and neither do most of the UK chefs who stock it.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Tomoe","offers":[{"title":"Default Title","offer_id":14324402356259,"sku":"S0397","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Tomoe_Hokkaido_Scallop_Dashi_200ml.png?v=1730997863"},{"product_id":"tomoe-hokkaido-salmon-dashi-200ml","title":"Tomoe, Hokkaido Salmon Dashi (Shiro Dashi), 200ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA rare white dashi, drawn from salmon.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eMost dashi leans on bonito; this one is built on salmon. Tomoe's Hokkaido salmon dashi is a pale, white-style stock with the deep umami of dried salmon and a natural hint of sweetness. It is an unusual, refined base that gives a familiar savoury depth with a softer, less smoky character. 200ml.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003ePrefer a fish-free option? Tomoe also make a \u003ca href=\"\/products\/tomoe-hokkaido-kombu-dashi-concentrate-500ml\" style=\"text-decoration: underline;\"\u003eHokkaido kombu dashi\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDistinctive base:\u003c\/strong\u003e a salmon dashi, a point of difference from the usual bonito.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWhite-style:\u003c\/strong\u003e pale and clean, so it seasons without darkening a dish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRounded and sweet:\u003c\/strong\u003e deep umami with a natural touch of sweetness.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHokkaido salmon:\u003c\/strong\u003e made by a Hokkaido specialist established in 1967.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSoups and broths:\u003c\/strong\u003e mix with warm water for a refined soup or noodle base.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRice and porridge:\u003c\/strong\u003e stir into ochazuke or okayu for a gentle savoury note.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSauces and dressings:\u003c\/strong\u003e add depth to dressings, marinades and cream sauces.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e a natural fit with fish, chowders and risotto.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eDashi (出汁) is the savoury stock at the base of Japanese cooking, classically drawn from katsuobushi (dried, smoked bonito) and kombu. Less well known is that the same bushi process, simmering, smoking and drying a fish until it is hard enough to shave, is also used with other fish, including salmon, to make sake-bushi (鮭節). This is a shiro dashi (白だし, white dashi) built on that salmon, giving a pale, refined stock rather than a dark, soy-led one. The salmon is from Hokkaido, and Tomoe, established in 1967, specialises in Hokkaido seafood and kelp products.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/in-japan-katsuobushi-is-not-just-bonito-flakes\" style=\"text-decoration: underline;\"\u003eKatsuobushi Without Bonito?!\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does salmon dashi taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSavoury and rounded, with a clear salmon character and a natural sweetness that bonito dashi does not have. It is softer and less smoky than a katsuo stock, cleaner and more delicate, with the white-dashi style keeping it pale on the plate. The salmon note is present but not overpowering once diluted, reading more as a rich, slightly sweet umami than as obviously fishy. It suits dishes where you want depth with a gentler, more distinctive edge.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eSalmon shiro dashi 鮭白だし (salmon white stock)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eTomoe (established 1967)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Hokkaido)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e200ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA refined white dashi for soups, rice and sauces\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is salmon dashi?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eSalmon dashi is a Japanese stock made using salmon rather than the more common bonito. Salmon is dried and shaved much like katsuobushi to make sake-bushi, which is then used to draw a savoury stock. Made in a white-dashi style, the result is pale, refined and rounded, with the salmon adding a gentle sweetness alongside the umami. It is a less common, more distinctive alternative to a bonito or kelp dashi.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I use salmon dashi?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eDilute with warm water to taste to make a soup or noodle broth, or stir small amounts neat into rice dishes, porridge, sauces, dressings and marinades for depth. It pairs especially well with fish dishes, chowders and risotto, where the salmon note works with the dish rather than against it. As it carries salt and is fairly concentrated, add it gradually and taste as you go.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the bottle refrigerated once opened and use within the period stated on the pack. As a liquid stock, chilling keeps it fresh and stable. Wipe the neck and reseal tightly after each use, and give it a shake before pouring if it has settled.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Tomoe","offers":[{"title":"Default Title","offer_id":14324477919267,"sku":"S0398","price":12.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Tomoe_Hokkaido_Salmon_Dashi_200ml.png?v=1731068249"},{"product_id":"shiro-dashi-gold-500ml","title":"Ninben, Shiro Dashi Gold, 500ml","description":"\u003cp\u003eThis premium, pale-hued dashi concentrate blends gentle kelp essence with layered umami from bonito, mackerel, and frigate mackerel flakes. Crafted with meticulous care, it brings rich savoury depth to clear broths, noodle dishes, and steamed custards—without overpowering delicate flavours.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eMix a few teaspoons into hot water for an elegant clear soup or broth. Use as a base for udon or soba bowls, chawanmushi, or marinades. For subtle seasoning, stir into rice, dressings or simmered vegetables to enhance natural taste.\u003c\/p\u003e\n\u003ch3\u003eAbout Ninben Co., Ltd.\u003c\/h3\u003e\n\u003cp\u003eFounded in 1699 in Tokyo, Ninben is a celebrated house of dashi specialists. Their Shiro Dashi Gold is crafted using traditional methods and high-quality ingredients—free from MSG, preservatives or artificial colours—offering refined flavour and purity.\u003c\/p\u003e\n\u003ch3\u003e白だしゴールド\u003c\/h3\u003e\n\u003cp\u003eShiro Dashi Gold\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Ninben","offers":[{"title":"Default Title","offer_id":37677806616741,"sku":"S0943","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15801.jpg?v=1728736692"},{"product_id":"marutomo-katsuo-dashi-powder-1kg","title":"Marutomo, Katsuo Dashi Powder, 1kg","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA big bonito hit, in the catering pack.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eThis is the katsuo dashi powder some of our starred kitchens reach for: pure bonito, milled fine, dissolving instantly into a deep, savoury stock. At 1kg it is built for an operation that runs dashi all day. Where Shimaya's blend leans on kelp too, this one is all katsuo, so the umami is direct and smoky.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBig umami:\u003c\/strong\u003e pure katsuo gives a direct, smoky savoury hit.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUsed at the top:\u003c\/strong\u003e on order with some of our Michelin-starred customers.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSpeed and consistency:\u003c\/strong\u003e instant stock, the same strength every time.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVolume format:\u003c\/strong\u003e 1kg keeps a busy dashi station stocked and the cost per litre down.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eInstant dashi:\u003c\/strong\u003e dissolve in hot water for a quick katsuo stock.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSoups and broths:\u003c\/strong\u003e the base for miso soup, udon and ramen.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDipping sauces:\u003c\/strong\u003e build tempura tsuyu and noodle dips.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e stir into marinades, dressings and sauces for instant depth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eDashi (出汁) is the savoury stock at the base of Japanese cooking. Katsuo dashi is the version drawn from katsuobushi (鰭節), skipjack tuna that is simmered, smoked and often fermented, then dried hard and shaved. Milling it to a powder gives the same flavour instantly. Katsuobushi is one of the richest natural sources of inosinate, the savoury compound that pairs with the glutamate in kombu to create the deep umami of a classic dashi. Marutomo is a long-established Japanese katsuobushi and dashi specialist from Ehime, on Shikoku.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/dashi\" style=\"text-decoration: underline;\"\u003eDashi\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does katsuo dashi powder taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eDeeply savoury and smoky, with the clean, slightly fishy note of dried bonito and a long umami finish. Without kelp in the mix it is more direct and assertive than a blended dashi, which is exactly why kitchens use it where they want the katsuo to lead, in robust broths and dipping sauces. Made up as a stock it is light and aromatic; used dry it seasons hard, so a little goes a long way.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKatsuo dashi 鰭だし (bonito stock powder)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMarutomo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Ehime)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1kg (catering pack)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eBonito dashi base and umami seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between katsuo dashi and kombu dashi?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKatsuo dashi is made from bonito, giving a smoky, assertive, deeply savoury stock. Kombu dashi is made from kelp alone, giving a milder, sweeter, fish-free stock. The two are often combined into awase dashi, where the bonito's inosinate and the kelp's glutamate multiply each other for a far deeper umami than either alone. Use katsuo dashi when you want a robust, smoky base, and kombu dashi when you want something light or meat- and fish-free.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow much katsuo dashi powder do I use?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eStart with roughly one teaspoon per 200ml of hot water, about a tablespoon per litre, and adjust to taste and to the dish. Stir until dissolved. The powder usually carries some salt and seasons hard, so keep the rest of the seasoning light and taste before adding soy or salt. For a deeper stock, combine it with a little kombu dashi to make awase dashi.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store a 1kg pack of dashi powder?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dry place away from steam and direct light. Fine powder draws in moisture and clumps if left open near the stove, so reseal the pack tightly or decant working amounts into an airtight container and always use a dry spoon. Kept dry, it holds its flavour well across a long service life.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Marutomo","offers":[{"title":"Default Title","offer_id":37714050515109,"sku":"S0976","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Marutomo_Katsuo_Dashi_Powder_1kg.jpg?v=1730303654"},{"product_id":"shimaya-kombu-dashi-powder-128g","title":"Shimaya, Kombu Dashi Powder, 128g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eInstant kelp stock, clean and fish-free.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eKombu dashi powder is the quick way to a kelp stock: premium kombu milled fine, dissolving into a light, sweet, savoury broth with no fish in it. It gives the clean umami of a kelp dashi in seconds, the go-to base when you want something delicate or meat- and fish-free. 128g.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNo fish:\u003c\/strong\u003e a kelp-only stock, the base for plant-based and fish-free dishes.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClean umami:\u003c\/strong\u003e light, sweet and savoury, without colouring the dish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSpeed:\u003c\/strong\u003e a kombu dashi in seconds, no overnight steep.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe pioneer:\u003c\/strong\u003e Shimaya helped bring instant dashi to the everyday kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eInstant dashi:\u003c\/strong\u003e dissolve in hot water for a quick kelp stock.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLight soups:\u003c\/strong\u003e miso soup and clear soups where you want no fish note.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHot pot:\u003c\/strong\u003e a clean kombu base for nabe and shabu-shabu.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e stir into dressings, simmered vegetables and rice for gentle depth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eDashi (出汁) is the savoury stock at the base of Japanese cooking. Kombu dashi is the version drawn from kombu (昆布, kelp) alone, with no bonito, giving a lighter, sweeter and entirely fish-free stock. Kombu is one of the richest natural sources of glutamate, the compound behind umami, which is why a kelp-only dashi still tastes deeply savoury. Shimaya, based in Yamaguchi, helped popularise instant dashi from the 1960s, putting a quick kombu stock within reach of any kitchen.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/kombu-dashi\" style=\"text-decoration: underline;\"\u003eKombu Dashi (Kelp Stock)\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does kombu dashi taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eClean, light and gently sweet, with a soft, savoury depth and none of the smoky, fishy note of a bonito stock. It is the most subtle of the dashi family, which is its strength: it adds umami and roundness without taking over, so delicate ingredients stay in front. As a made-up stock it is pale and mild; used dry it seasons quietly. It is the dashi to reach for when you want savouriness without a marine or smoky edge.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKombu dashi 昆布だし (kelp stock powder)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShimaya\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Yamaguchi)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e128g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eFish-free kelp dashi for light dishes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs kombu dashi suitable for fish-free and plant-based cooking?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKombu dashi is made from kelp alone, with no bonito or other fish, which is exactly why it is the classic base for fish-free and plant-based Japanese cooking. It delivers real umami from the kelp's natural glutamate without any animal ingredient in the stock itself. For full dietary certainty always check the pack, which is the source of truth, but a kelp-only dashi is the standard route to a savoury Japanese stock without fish.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow much kombu dashi powder do I use?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eStart with around one teaspoon per 200ml of hot water, about a tablespoon per litre, and adjust to taste. Stir until dissolved. Because kombu dashi is mild, you can use it generously without it dominating, but the powder still carries some salt, so taste before adding soy or salt. To deepen it into a fuller stock, combine with a bonito dashi to make awase dashi.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dry place away from steam and direct light. Fine powder draws in moisture and clumps if left open near the stove, so reseal the pack or decant into an airtight container and use a dry spoon. Kept dry, it holds its flavour until the date on the pack.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shimaya","offers":[{"title":"Single","offer_id":56445673243005,"sku":"S0005","price":5.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 30","offer_id":56445673275773,"sku":"S0005-CS30","price":125.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Shimaya_Kombu_Dashi_Powder_128g.png?v=1731065114"},{"product_id":"tomato-dashi","title":"Nihon Shizen, Sweet Vinegar Tomato Dashi, 360ml","description":"\u003cp\u003eThis innovative dashi blends the umami of ripe Nagano tomatoes with the depth of red sea bream extract, enhanced by notes of kombu. It delivers a subtly tangy, gently sweet, and savoury broth perfect for enriching both Japanese and Western-style dishes.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eUse as a sophisticated base for soups or ramen; add to stews for extra complexity; drizzle over rice bowls or risottos; whisk into dressings; or stir into marinades for vegetables, meat, or fish to add vibrant depth.\u003c\/p\u003e\n\u003ch3\u003eAbout Nihon Shizen\u003c\/h3\u003e\n\u003cp\u003eKnown for its commitment to natural, high-quality ingredients, this brand specialises in crafting seasonings that blend Japanese tradition with innovative flavours—bringing wholesome umami to modern cooking.\u003c\/p\u003e\n\u003ch3\u003eトマトだし\u003c\/h3\u003e\n\u003cp\u003eTomato Dashi\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Gifu\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Daimon","offers":[{"title":"Default Title","offer_id":42476236767484,"sku":"S0983","price":13.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Nihon_Shizen_Sweet_Vinegar_Tomato_Dashi_360ml.jpg?v=1730466656"},{"product_id":"kombu-cha","title":"Sweet Kombu Seasoning, Kombu Cha, 40g","description":"\u003cp\u003eThis umami-rich savoury tea is made from finely ground kombu seaweed, lightly seasoned with salt and occasionally a touch of sugar. It delivers a warm, comforting flavour—akin to dashi in a cup—and ensures a rich, mineral-packed sip or seasoning boost.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eDissolve a spoonful in hot water as a restorative broth or wrap-style tea. Sprinkle over rice, noodles, or salads to enhance flavour. Use as a base for ochazuke, stir into soups or dressings, or add depth to sauces and grains.\u003c\/p\u003e\n\u003ch3\u003eAbout Kombu-Cha\u003c\/h3\u003e\n\u003cp\u003eThis traditional Japanese kelp tea, often sold in powdered form, transforms everyday dishes with umami. Unlike fermented kombucha, kombu-cha draws its origins from centuries of culinary use of seaweed in soups and broths.\u003c\/p\u003e\n\u003ch3\u003e昆布茶\u003c\/h3\u003e\n\u003cp\u003eKombu-Cha (Kelp Tea)\u003c\/p\u003e","brand":"Izuri","offers":[{"title":"Default Title","offer_id":57901004489085,"sku":"S0093","price":3.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sweet_Kombu_Seasoning_Kombu_Cha_40g.jpg?v=1730461893"},{"product_id":"marutomo-shoyu-ramen-concentrate","title":"Marutomo, Shoyu Ramen Soup Concentrate, 500ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA shoyu ramen broth, ready to pour and serve.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eA shortcut to a proper shoyu ramen base: a soy-led concentrate built on a layered dashi of kombu, smoked bonito and shiitake. Dilute it, add noodles and toppings, and you have a deep, savoury broth without hours on the stove. 500ml, and just as useful as an umami hit across the kitchen.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLayered dashi:\u003c\/strong\u003e kombu, bonito and shiitake for a deep, rounded base.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSpeed:\u003c\/strong\u003e shoyu ramen broth in the time it takes to cook the noodles.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eConsistent:\u003c\/strong\u003e the same broth every bowl, easy to portion across service.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVersatile:\u003c\/strong\u003e doubles as a seasoning for stir-fries, stews and rice bowls.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRamen broth:\u003c\/strong\u003e mix about one part concentrate to six parts hot water, then add noodles and toppings.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuild on it:\u003c\/strong\u003e simmer with chicken, pork or vegetables for a richer bowl.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNoodle dishes:\u003c\/strong\u003e a quick base for udon and soba broths too.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e add neat to stir-fries, marinades and rice bowls for instant depth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eShoyu (醤油) means soy sauce, and shoyu ramen is the soy-based style, the original and most classic of the ramen broths. The soul of it is the marriage of soy with dashi (出汁), the savoury Japanese stock. This concentrate layers three dashi sources, kombu (kelp), katsuobushi (smoked bonito) and dried shiitake, so the kelp's glutamate, the bonito's inosinate and the mushroom's guanylate stack up into a deep, satisfying umami. Marutomo is a long-established Japanese dashi specialist from Ehime, on Shikoku.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/dashi\" style=\"text-decoration: underline;\"\u003eDashi\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does shoyu ramen broth taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSavoury and soy-forward, with a clear, brothy backbone rather than the heavy richness of a tonkotsu. The soy gives colour and a salty depth, while the kombu, bonito and shiitake dashi underneath it brings a rounded, lingering umami. It is balanced and clean rather than fatty, which is the classic shoyu profile, and it takes well to whatever you build on it, from a simple bowl with spring onion and egg to a fuller broth simmered with meat. Diluted to taste it is moreish; neat it seasons hard.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShoyu ramen soup concentrate (醤油ラーメン)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMarutomo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Ehime)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e500ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eDilution\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eAbout 1 part to 6 parts water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShoyu ramen broth and umami seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I make ramen with the concentrate?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eMix roughly one part concentrate with six parts hot water for the broth, then taste and adjust the strength to suit. Cook your ramen noodles separately, drain, and add them to the hot broth so it stays clear. Finish with toppings, chashu, soft egg, spring onion, nori, sweetcorn or menma. For a richer bowl, simmer the diluted broth with chicken, pork or vegetables first to build extra body.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between shoyu, shio and miso ramen?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThey are named for what seasons the broth. Shoyu ramen is soy-based, giving a clear, savoury, soy-forward broth, the classic style this concentrate makes. Shio ramen is salt-seasoned, lighter and more delicate. Miso ramen is seasoned with miso, thicker and heartier. The underlying stock varies too, but the seasoning is what defines each style. Shoyu is the most versatile starting point and the one most people picture as ramen.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the bottle refrigerated once opened and use within the period stated on the pack. As a liquid concentrate, chilling keeps it fresh and stable. Wipe the neck and reseal tightly after each use, and shake before pouring if it has settled.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Marutomo","offers":[{"title":"Default Title","offer_id":53490762580349,"sku":"S0113","price":11.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_16127.jpg?v=1728661386"},{"product_id":"daimon-somen-tsuyu-200ml","title":"Daimon, Somen Tsuyu (Sweet Dashi Dipping Sauce), 200ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe sweet-savoury dip for chilled somen.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eSomen tsuyu is the cold dipping sauce that makes a summer bowl of somen: a balance of sweetness and deep umami, built on soy and bonito dashi. Daimon's version is smooth and well-rounded, leaning a touch sweeter, made by a Nara soy house brewing since 1688. Dilute with cold water and dip. 200ml.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBalanced:\u003c\/strong\u003e sweet and savoury held together, smooth and rounded.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBonito dashi:\u003c\/strong\u003e a savoury seafood depth under the soy and sweetness.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReady to dilute:\u003c\/strong\u003e just add cold water, no building a tsuyu from scratch.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHeritage maker:\u003c\/strong\u003e Daimon Shoyu Jozo has brewed soy in Nara since 1688.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClassic:\u003c\/strong\u003e dilute with cold water to taste and serve as a dip for chilled somen.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTempura:\u003c\/strong\u003e use as a base for a tempura dipping sauce.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCold noodles:\u003c\/strong\u003e works just as well with soba and udon.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e a quick base for light broths, simmered dishes and glazes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eTsuyu (つゆ) is the soy-and-dashi sauce family at the heart of Japanese noodle cooking, used both as a dipping sauce and as a broth base. Somen tsuyu (そうめんつゆ) is the version served with somen, the very fine wheat noodles eaten cold in summer, often over ice. It joins soy sauce with a bonito dashi and a measured sweetness, so the cold noodles have something rounded and savoury to carry them. Daimon Shoyu Jozo, founded in 1688 in Nara, has made soy sauce and related seasonings for over three centuries.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/dashi-shiro-dashi-tsuyu-whats-the-difference\" style=\"text-decoration: underline;\"\u003eDashi, Shiro-Dashi, Tsuyu: What's The Difference?\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does somen tsuyu taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSweet, savoury and umami-rich, with the soy giving a salty backbone and the bonito dashi a clear seafood depth underneath. Daimon's leans to the sweeter, rounder side, which makes it especially easy with cold noodles. Neat it is intense and syrupy; diluted with cold water it becomes a clean, moreish dip that coats the noodles without overwhelming them. The balance of sweet, salt and umami is what makes a good tsuyu so easy to keep dipping into.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eSomen tsuyu そうめんつゆ (sweet dashi dipping sauce)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eDaimon Shoyu Jozo (founded 1688)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Nara)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e200ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eCold dipping sauce for somen and other noodles\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I dilute somen tsuyu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThis is a concentrated tsuyu, so it is meant to be diluted rather than used neat. Start by mixing it with cold water to taste, a common starting point is around one part tsuyu to two or three parts water, then adjust to how strong you like it. Serve it chilled in a small cup alongside the cold noodles for dipping. For a hot noodle broth, dilute it more and warm it through.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between somen tsuyu and mentsuyu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThey are closely related. Mentsuyu is the general soy-and-dashi noodle sauce used across soba, udon and more, diluted differently for dipping or for soup. Somen tsuyu is tuned for somen, the fine summer noodles, and often leans a little sweeter and lighter to suit them served cold. In practice they are interchangeable for most cold-noodle and tempura uses; the difference is one of emphasis rather than kind.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the bottle refrigerated once opened and use within the period stated on the pack. As a liquid sauce, chilling keeps it fresh and stable. Wipe the neck and reseal tightly after each use. Only dilute what you need each time, as the undiluted concentrate keeps far better than a watered-down batch.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Daimon","offers":[{"title":"Default Title","offer_id":55160750080381,"sku":"S0064","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Daimon_Sweet_Dashi_Concentrate_200ml.jpg?v=1737385174"},{"product_id":"ninben-premium-golden-dashi-powder-100g","title":"Ninben, Nihonbashi Premium Golden Dashi Powder, 100g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eRestaurant-grade dashi from a 1699 Tokyo house.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eNinben's premium golden dashi is a refined step up from everyday instant stock: high-grade bonito and kombu milled to a powder that dissolves into a clear, balanced broth with real depth. From a katsuobushi house founded in 1699, it is the convenient route to a stock that tastes drawn by hand. 100g.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePremium grade:\u003c\/strong\u003e high-quality bonito and kelp for a refined, balanced stock.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClarity:\u003c\/strong\u003e dissolves clean for a clear broth, not a cloudy one.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHeritage maker:\u003c\/strong\u003e Ninben has specialised in katsuobushi since 1699.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSpeed:\u003c\/strong\u003e a near hand-drawn dashi in seconds, ready when service is.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClear soups:\u003c\/strong\u003e the base for suimono and a refined miso soup.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eChawanmushi:\u003c\/strong\u003e a clean, savoury dashi for savoury custards.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNoodle broths:\u003c\/strong\u003e build udon and soba tsuyu with depth.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e a pinch lifts sauces, dressings and simmered dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eDashi (出汁) is the savoury stock at the heart of Japanese cooking, classically drawn from katsuobushi (dried, smoked, fermented skipjack) and kombu (kelp). This is a premium dashi powder, the same ingredients milled fine, where the grade of the bonito and kelp shows in a cleaner, rounder result. Ninben (にんべん) is one of Japan's most respected katsuobushi houses, founded in Nihonbashi, Tokyo, in 1699, and the \"golden dashi\" name points to the clear, amber stock it produces.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/japanese-food-guide-dashi\" style=\"text-decoration: underline;\"\u003eJapanese Food Guide: Dashi\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does premium dashi powder taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eClean, rounded and savoury, with the smoky depth of bonito balanced by the marine sweetness of kelp and a long umami finish. The premium grade shows in the balance: less of the flat, salty edge of a basic powder, more of the layered savouriness you get from a carefully drawn stock. It makes a clear, refined broth that can carry a dish on its own, which is why it suits clear soups and delicate steamed dishes where the dashi is on show.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003ePremium dashi powder (黄金だし, ōgon dashi)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eNinben (founded 1699)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Tokyo)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eRefined dashi for clear soups and steamed dishes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat makes this dashi powder premium?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt comes down to the grade of the ingredients and the balance of the blend. A premium dashi powder uses better bonito and kelp and is formulated for a cleaner, rounder, more refined stock rather than a flat, salty hit. From a heritage katsuobushi maker like Ninben, that shows in a clearer broth with more layered umami. It costs more than a basic instant dashi, and the difference is most obvious in dishes where the stock is tasted on its own.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow much do I use per litre?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eStart at roughly one teaspoon per 200ml of hot water, about a tablespoon per litre, and adjust to taste and to the dish. Stir until dissolved. As the powder carries some salt, keep the rest of the seasoning light and taste before adding soy or salt. For clear soups, err on the lighter side so the refinement of the stock comes through.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dry place away from steam and direct light. Fine powder draws in moisture and clumps if left open near the stove, so reseal the pack or decant into an airtight container and use a dry spoon. Kept dry, it holds its flavour until the date on the pack.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Ninben","offers":[{"title":"Default Title","offer_id":55449757843837,"sku":"S0248","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-493_719f633c-5938-4da8-a39c-a1abe2d4907f.jpg?v=1741349014"},{"product_id":"marutomo-kombu-dashi-stock-powder-1kg","title":"Marutomo, Kombu Dashi Stock Powder (Dashi no Moto), 1kg","description":"\u003cdiv class=\"product-description\" style=\"font-family: sans-serif; line-height: 1.7; color: #d1d1d1; background: transparent; max-width: 800px;\"\u003e\n\n  \u003c!-- SECTION 1: HERO STATEMENT --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; color: #ffffff; margin-bottom: 6px;\"\u003eInstant Kombu Dashi — Hokkaido Kelp Umami Without the Extraction Time\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Kombu dashi no moto is a granulated Japanese soup stock powder that delivers the clean, savoury depth of kombu dashi without the 30-minute extraction process. Made using Hokkaido-sourced kombu — Japan's most prized kelp-growing region — this powder dissolves instantly in hot water to produce a clear, umami-rich broth. The 1kg box contains two 500g sachets, designed for professional kitchens running high volumes of miso soup, noodle broth, and simmered dishes.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 2: TWO-COLUMN GRID --\u003e\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eHokkaido kombu base:\u003c\/strong\u003e Uses kelp from Japan's premier kombu region for authentic glutamic acid depth\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eInstant dissolve:\u003c\/strong\u003e No soaking, no simmering — add powder to hot water and the broth is ready in seconds\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eConsistent results:\u003c\/strong\u003e Eliminates batch variation from whole-kombu extraction, standardising flavour across service\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eBulk catering format:\u003c\/strong\u003e 2 x 500g sachets in a 1kg box — reseal between uses, reduces waste\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eMiso soup base:\u003c\/strong\u003e Dissolve in hot water before adding miso paste — the standard two-step method for Japanese soup\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eNoodle broth:\u003c\/strong\u003e Use as the foundation for udon, soba, and ramen tare dilution\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eNimono \u0026amp; nabemono:\u003c\/strong\u003e Add to simmered vegetable dishes and hot pot broths for background umami\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSeasoning boost:\u003c\/strong\u003e Stir small amounts into rice, stir-fries, or Western soups where you want umami without soy\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SECTION 3: CONTEXTUAL DEPTH --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1rem; color: #ffffff; margin-bottom: 6px;\"\u003eWhat is kombu dashi no moto and how does it compare to making dashi from scratch?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Dashi no moto (だしの素) means \"dashi base\" — a granulated concentrate designed to replicate the flavour of traditional dashi extraction. Unlike making dashi from scratch, which requires soaking whole kombu for 30 minutes and carefully controlling water temperature, dashi no moto dissolves instantly and delivers a consistent umami profile every time. This kombu-flavoured version focuses specifically on the vegetable side of Japanese stock — the glutamic acid richness that kombu provides — rather than the bonito-forward flavour of standard mixed dashi powders. For kitchens that need a reliable kombu base at volume, it eliminates the skill-dependent variability of whole-kombu extraction while maintaining the core flavour profile.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 4: SPECS TABLE --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0; border: 1px solid #333;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eKombu Dashi Stock Powder (だしの素 — Dashi no Moto)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eMarutomo\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eKombu Source\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eHokkaido, Japan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eNet Weight\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e1kg (2 × 500g sachets)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eAmbient — store in a cool, dry place. Reseal sachet after opening\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- SECTION 5: FAQ --\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eWhat is the difference between kombu dashi and regular dashi?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Regular dashi (awase dashi) combines kombu and bonito flakes, producing a stock with both glutamic acid from the kelp and inosinic acid from the fish — the classic synergistic umami combination. Kombu dashi uses only kelp, delivering a cleaner, more subtle vegetable-forward umami. It is the preferred base when you want depth without any fish flavour, and is commonly used in vegetarian Japanese cooking, as a foundation for delicate clear soups, and as a seasoning base where bonito would overpower the dish.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eHow much kombu dashi powder do I use per litre of water?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      As a general guide, approximately 8–10g of powder per litre of hot water produces a standard-strength dashi suitable for miso soup and noodle broth. For lighter applications like simmered vegetables, reduce to 5–6g per litre. For a more concentrated stock to use as a seasoning base, increase to 12–15g per litre. Always check the manufacturer's recommended ratio on the packaging, as concentrations vary between brands.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eIs kombu dashi powder suitable for vegetarian and vegan cooking?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Kombu itself is a seaweed and naturally plant-based, but not all kombu dashi powders are vegetarian or vegan — many contain bonito extract, fish derivatives, or other animal-based flavour enhancers as secondary ingredients. Check the full ingredient list on the back of the pack before using in vegetarian or vegan dishes. If in doubt, contact the supplier for clarification.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Marutomo","offers":[{"title":"Default Title","offer_id":55456508805501,"sku":"S0285","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-492.jpg?v=1741352597"},{"product_id":"komi-shiro-dashi-concentrate-japanese-white-dashi-stock-1l","title":"Kōmi, Shiro Dashi Concentrate, Japanese Classic Dashi Stock, 1L","description":"\u003cdiv class=\"product-description\" style=\"font-family: sans-serif; line-height: 1.7; color: #d1d1d1; background: transparent; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; color: #ffffff; margin-bottom: 6px;\"\u003eThe Foundation of Japanese Cooking, Ready to Pour\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eShiro (white) dashi:\u003c\/strong\u003e Light-coloured concentrate that adds deep umami without darkening your dish. Essential where presentation matters.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eMade in Japan:\u003c\/strong\u003e Produced by an established Japanese dashi specialist with centuries of heritage.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eConcentrate format:\u003c\/strong\u003e Dilute to the strength you need. One bottle makes litres of working stock, saving time and storage.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eConsistent baseline:\u003c\/strong\u003e Eliminates the variables of making dashi from scratch during busy service. Same flavour, every time.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSoup base:\u003c\/strong\u003e Dilute for miso soup, suimono (clear soup), udon broth, and chawanmushi (savoury egg custard).\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSeasoning liquid:\u003c\/strong\u003e Use undiluted or lightly diluted as a seasoning for tamagoyaki, ohitashi (blanched greens), and simmered vegetables.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSauce building:\u003c\/strong\u003e Blend with soy sauce, mirin, or vinegar to build custom tare, ponzu, or dipping sauces from a single umami base.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eCross-cuisine secret weapon:\u003c\/strong\u003e A splash in risotto, cream sauces, or vinaigrettes adds invisible savoury depth without any identifiably Japanese flavour.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Shiro dashi (白だし) is a light-coloured Japanese stock concentrate made from dashi (typically bonito and kombu), light soy sauce, mirin, and salt. Unlike dark soy-based tsuyu concentrates, shiro dashi keeps dishes pale and clear while delivering the same umami depth. \u003cstrong\u003eKōmi Shiro Dashi Concentrate\u003c\/strong\u003e is produced in Japan and designed for professional kitchens where speed and consistency matter. Dilute it to make working stock in seconds, use it as a seasoning liquid straight from the bottle, or build it into custom sauces. It's the single most versatile bottle in a Japanese kitchen, and increasingly indispensable in European ones too. The 1L format is sized for professional volume, not retail novelty.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; color: #ffffff; margin-bottom: 6px;\"\u003eWhat does shiro dashi taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The flavour is clean, savoury umami with a subtle sweetness from mirin. You get the bonito and kombu backbone that defines Japanese cooking, but in a much lighter form than dark tsuyu or mentsuyu concentrates. Unlike a standard stock cube, there's no heavy saltiness or muddiness. The taste is transparent and layered: it lifts other ingredients rather than overpowering them. This is why Japanese chefs reach for shiro dashi in delicate dishes like chawanmushi, clear soups, and light simmered vegetables where you need flavour depth without colour or heaviness.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 0; margin-top: 20px;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid #333;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e白だし — Shiro Dashi (White Dashi Concentrate)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eKōmi (Made in Japan)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eFormat\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eLiquid concentrate (dilute before use)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eKey Ingredients\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eBonito (katsuobushi), kombu, light soy sauce, mirin, salt\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e1L\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBest For\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eSoup base, seasoning liquid, sauce building, cross-cuisine umami\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eWhat is the difference between shiro dashi and tsuyu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Both are dashi-based concentrates, but they serve different purposes. Tsuyu (mentsuyu) uses dark soy sauce, giving it a deep brown colour and a stronger, saltier flavour — it's designed as a noodle dipping sauce. Shiro dashi uses light soy sauce, keeping it pale and subtler. This makes shiro dashi far more versatile: it adds umami without changing the colour of your dish. Use tsuyu for soba and udon dipping. Use shiro dashi for everything else.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eCan I use shiro dashi in non-Japanese cooking?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      This is where shiro dashi really earns its place on a professional shelf. A small amount in risotto, cream-based pasta sauces, vinaigrettes, or even gravy adds a savoury depth that's impossible to identify as Japanese. Think of it as a liquid umami booster that works invisibly across cuisines. It's become a quiet secret weapon in European fine dining kitchens for exactly this reason.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eHow should I store dashi concentrate after opening?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Refrigerate after opening and use within 4–6 weeks. The concentrate is shelf-stable before opening and does not need refrigeration until the seal is broken. Store upright to prevent leaking. The colour may deepen slightly over time — this is normal oxidation and does not affect flavour or safety.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Komi","offers":[{"title":"Default Title","offer_id":56403782304125,"sku":"K0003","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/SN8pEBmRyIa-J-WCITeWo_aZuj6HhY_00001.jpg?v=1784199617"},{"product_id":"shichifuku-white-shiro-dashi-360ml","title":"Shichifuku, White Shiro Dashi, 360ml","description":"\u003cp data-end=\"547\" data-start=\"159\"\u003eThis beautifully balanced \u003cstrong data-end=\"206\" data-start=\"185\"\u003eWhite Shiro Dashi\u003c\/strong\u003e from Shichifuku blends premium organic \u003cem data-end=\"259\" data-start=\"246\"\u003eshiro-shoyu\u003c\/em\u003e (white soy sauce) with rich dashi umami from kelp, honkarebushi (deep-flavored bonito), and shiitake mushrooms — delivering a clear, light broth that enhances dishes without colouring them. Perfect for Japanese cooking and everyday flavour building. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"563\" data-start=\"549\"\u003eHow to Use\u003c\/h3\u003e\n\u003cp data-end=\"886\" data-start=\"565\"\u003eDilute with hot or cold water for an elegant clear soup or broth. Use as a base for udon, soba, noodle bowls or chawanmushi (steamed egg custard). For subtle seasoning, stir into rice, simmered vegetables, dressings or marinades to enhance natural flavours without overpowering them. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"938\" data-start=\"888\"\u003eAbout Shichifuku\/Shichifuku Brewing (七福醸造株式会社)\u003c\/h3\u003e\n\u003cp data-end=\"1406\" data-start=\"940\"\u003eShichifuku Brewing — often credited as one of Japan’s pioneering makers of shiro dashi — has long focused on creating high-quality stocks that highlight real umami and ingredient integrity. Their white dashi uses carefully selected ingredients like organic white soy sauce, kelp, shiitake and honkarebushi to achieve a clear yet deeply savoury flavour profile that brings out the best in traditional and modern Japanese cuisine. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1467\" data-start=\"1408\"\u003e\u003cstrong data-end=\"1423\" data-start=\"1408\"\u003e白だし（360 ml）\u003c\/strong\u003e\u003cbr data-end=\"1426\" data-start=\"1423\"\u003e\u003cstrong data-end=\"1467\" data-start=\"1426\"\u003eShichifuku White Shiro Dashi — 360 ml\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1866\" data-start=\"1469\"\u003e\u003cstrong data-end=\"1477\" data-start=\"1469\"\u003eSpec\u003c\/strong\u003e\u003cbr data-end=\"1480\" data-start=\"1477\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"1866\" data-start=\"1469\"\u003e\u003cbr data-end=\"1800\" data-start=\"1797\"\u003e\u003cstrong data-end=\"1860\" data-start=\"1845\"\u003ePrefecture:\u003c\/strong\u003e Japan\u003c\/p\u003e","brand":"Shichifuku","offers":[{"title":"Default Title","offer_id":57752748851581,"sku":"S1101","price":11.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S1101.jpg?v=1769684387"},{"product_id":"shichifuku-vegetable-shiro-dashi-vegan-japanese-white-dashi-stock-360ml","title":"Shichifuku, Vegetable Shiro Dashi, Vegan Japanese White Dashi Stock, 360ml","description":"\u003cdiv class=\"product-description\" style=\"font-family: sans-serif; line-height: 1.7; color: #d1d1d1; background: transparent; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; color: #ffffff; margin-bottom: 6px;\"\u003ePlant-Based Shiro Dashi, Made Entirely from Japanese Vegetables\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003e100% plant-based (動物性原料不使用):\u003c\/strong\u003e No bonito, no fish, no animal-derived ingredients. Genuine vegan dashi, not a compromise.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003e6 domestic Japanese vegetables:\u003c\/strong\u003e Dashi extracted from onion, carrot, burdock, mushroom, and more. Real vegetable umami, not MSG-driven.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eOrganic white soy sauce (有機白しょうゆ使用):\u003c\/strong\u003e Keeps the colour light so dishes stay pale and clear, just like traditional shiro dashi.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSolves a real menu problem:\u003c\/strong\u003e Vegan and vegetarian guests can now have authentic-tasting Japanese dishes without any ingredient substitution.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eVegan miso soup:\u003c\/strong\u003e Dilute as your dashi base, add miso paste, and you have a fully plant-based miso soup with no workarounds.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eChawanmushi and egg dishes:\u003c\/strong\u003e Use as the stock for savoury custards and tamagoyaki. The light colour keeps the dish pale and elegant.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eNimono and simmered vegetables:\u003c\/strong\u003e Season root vegetables, tofu, and mushrooms with a gentle, rounded umami base.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eCross-cuisine applications:\u003c\/strong\u003e Use as a vegan stock base in risotto, cream sauces, or wherever you need invisible savoury depth without animal products.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Shiro dashi (白だし) is a light-coloured Japanese stock concentrate used as a foundation for soups, sauces, and seasoning. Traditional versions are built on bonito (dried fish flakes) and kombu, which makes them unsuitable for vegan and vegetarian diets. \u003cstrong\u003eShichifuku's Vegetable Shiro Dashi\u003c\/strong\u003e (やさしい味の野菜白だし — \"gentle-flavoured vegetable white dashi\") replaces the bonito entirely with dashi extracted from six types of domestic Japanese vegetables, and uses organic white soy sauce (有機白しょうゆ) to keep the colour light. The result is a genuinely plant-based dashi concentrate that delivers the same clean umami foundation as conventional shiro dashi, without any animal-derived ingredients. For kitchens running vegan and vegetarian Japanese menus alongside traditional ones, this eliminates the need for a separate homemade stock.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; color: #ffffff; margin-bottom: 6px;\"\u003eWhat does vegetable shiro dashi taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The flavour is gentler and rounder than bonito-based shiro dashi. You get a broad, savoury warmth from the vegetable extraction — onion sweetness, earthy mushroom depth, and a subtle burdock nuttiness — rather than the sharper, more direct hit of bonito. The organic white soy adds a light salinity without the colour of regular soy sauce. Unlike many vegan dashi alternatives that rely heavily on kombu and mushroom powder (and can taste flat or one-note), this version has genuine complexity from using six different vegetables. It's deliberately labelled やさしい味 (\"gentle flavour\"), and that's accurate: it supports other ingredients rather than dominating them.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 0; margin-top: 20px;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid #333;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e野菜白だし — Yasai Shiro Dashi (Vegetable White Dashi Concentrate)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eShichifuku (七福)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e360ml\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBest For\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eVegan miso soup, chawanmushi, nimono, sauces, plant-based Japanese cooking\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eWhat is the difference between vegetable shiro dashi and regular shiro dashi?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Regular shiro dashi is built on bonito (dried skipjack tuna) and kombu, making it unsuitable for vegan or vegetarian diets. Vegetable shiro dashi replaces the bonito with umami extracted from domestic Japanese vegetables — onion, mushroom, burdock, carrot, and others. Both use light soy sauce to keep the colour pale. The flavour profile is gentler in the vegetable version but still delivers the clean umami foundation needed for Japanese cooking. Shichifuku's version uses organic white soy for added quality.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eIs this suitable for a fully vegan Japanese menu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      The label states 動物性原料不使用 (no animal-derived ingredients used). This means it can be used as the stock base for vegan miso soup, simmered dishes, rice seasoning, and sauces without any workaround or substitution. For restaurants offering both traditional and plant-based Japanese menus, this is the simplest way to maintain flavour consistency across both without making dashi from scratch for the vegan option. Always verify allergen and dietary claims against the back-of-pack declaration before listing on your menu.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eHow should I store vegetable shiro dashi after opening?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Refrigerate after opening and use within 4–6 weeks. Without the preservative effect of bonito extract, plant-based dashi concentrates are slightly more sensitive once opened. Store upright to prevent leaking. Before opening, keep in a cool, dark place — no refrigeration needed.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Shichifuku","offers":[{"title":"Default Title","offer_id":57752872452477,"sku":"S1100","price":14.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S1100.jpg?v=1770652163"},{"product_id":"case-maurtomo-kombu-stock-10kg","title":"CASE Maurtomo Kombu Stock, 10kg","description":"\u003cp\u003eThis high-quality stock is made using carefully selected kombu seaweed, known for its deep umami flavour and subtle sweetness. Naturally rich in glutamic acids, it enhances the taste of soups, broths, and sauces. The stock is processed to retain its natural depth, delivering a clean and well-rounded flavour profile essential in Japanese cuisine.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eDissolve in hot water to create a flavourful base for miso soup, noodle broths, or stews. Use it to season rice, enhance simmered dishes, or mix into dipping sauces for tempura. It can also be incorporated into Western dishes like risottos or vegetable-based soups for an umami boost.\u003c\/p\u003e\n\u003ch3\u003eAbout Maurtomo\u003c\/h3\u003e\n\u003cp\u003eFounded in 1918, Maurtomo is dedicated to producing high-quality dashi stocks, preserving traditional Japanese methods while innovating for modern kitchens. With a strong reputation for excellence, the company ensures authentic flavours that enrich home and professional cooking alike.\u003c\/p\u003e\n\u003ch3\u003eマルトモ昆布だし\u003c\/h3\u003e\n\u003cp\u003eMaurtomo Kombu Dashi\u003c\/p\u003e","brand":"Marutomo","offers":[{"title":"Default Title","offer_id":57869394837885,"sku":"S0285-CS10","price":99.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-492.jpg?v=1741352597"}],"url":"https:\/\/www.sushisushi.co.uk\/collections\/all-stock.oembed","provider":"SushiSushi","version":"1.0","type":"link"}