Marutomo, Katsuo Dashi Powder, 1kg
Bonito dashi no moto in a 1kg box, for kitchens that run stock all day.
Dashi no moto (だしの素) is instant dashi granules: stir into hot water for a quick stock. This is Marutomo's bonito-flavour version (katsuo fūmi, かつお風味), and the box states it is made with katsuobushi produced in Japan. 1kg box holding two 500g bags.
More from Marutomo: Kombu Dashi Stock Powder (1kg) and Shoyu Ramen Soup Concentrate (500ml).
Why Chefs Choose This
- Speed: dissolves straight into hot water for stock in seconds.
- Consistency: the same strength every time, batch after batch.
- Volume format: 1kg in two 500g bags, so one stays sealed while the other is in use.
- Katsuobushi specialist: Marutomo was founded in 1918 in Iyo, Ehime, and is known for bonito flakes and dashi.
How to Use
- Miso soup: make a quick dashi as the base, then whisk in miso off the boil.
- Noodle broths: build kake udon, soba and ramen broth with soy and mirin.
- Dips and tsuyu: mix with soy sauce and mirin for tempura dip and noodle sauce.
- Seasoning: add a pinch to rolled omelette, simmered vegetables or a stir-fry.
Dashi (出汁) is the stock at the base of Japanese cooking, and dashi no moto translates as dashi base. Katsuo (鰹) is skipjack tuna; as katsuobushi (鰹節) it is simmered, smoked and dried until hard, then shaved. Granulated dashi was developed to give that bonito flavour in an instant, and it is used in home and professional kitchens across Japan. Marutomo was founded in 1918 in Iyo, Ehime, on Shikoku, and makes shaved bonito, dashi powders and soup bases.
Learn more: Dashi
What does bonito dashi powder taste like?
Savoury and smoky, with the clean, slightly fishy note of dried bonito and a long umami finish. Because it is a seasoned stock base, it carries salt and seasoning as well as bonito flavour, so it tastes fuller and saltier than a plain hand-made dashi. Made up as directed it gives a light, aromatic stock; used dry it seasons hard, so a little goes a long way.
| Type | Dashi no moto だしの素 (bonito-flavour instant dashi) |
| Brand | Marutomo (founded 1918, Iyo, Ehime) |
| Origin | Japan |
| Net Weight / Format | 1kg box, two 500g bags |
| Best Used As | Instant bonito stock for soups, broths and dipping sauces |
How much dashi no moto do I use?
Follow the dilution on the pack and adjust to the dish. As a starting point, about one level teaspoon per 200ml of hot water gives a light stock. Stir until dissolved. The powder is seasoned, so taste before adding soy sauce or salt, and keep the rest of the seasoning light.
What is the difference between dashi powder and hand-made dashi?
Hand-made dashi is drawn from kombu and shaved bonito steeped in water, giving a clear, delicate stock with no added seasoning. Dashi powder gives a similar bonito flavour instantly, with salt and seasoning built in, and the same strength every time. Many kitchens use hand-made dashi where it is the star and powder where speed and consistency matter.
How should I store a 1kg box?
Keep it in a cool, dry place away from steam and direct light. Open one 500g bag at a time and keep the other sealed. Once open, fold the bag tightly or decant into an airtight container and always use a dry spoon, as granules draw in moisture and clump near the stove.
SKU : S0976