Marukome, White Miso with Dashi (Dashi Iri Miso), 375g
White miso with the dashi already in it.
This is Marukome's mild white miso with bonito and kombu dashi blended straight into the paste. It turns miso soup into a one-step job: whisk it into hot water and the stock is already there. Marukome has brewed miso in Nagano since 1854, in the heart of Japan's largest miso region. 375g tub.
Want to build your own dashi? Start with plain white miso paste.
Why Operators Choose This
- Dashi built in: bonito and kombu stock already in the paste, so no separate dashi step.
- Speed: miso soup in one move, useful when the kitchen is under pressure.
- Mild and sweet: a white miso base, gentle and rounded rather than salt-forward.
- Trusted maker: Marukome has brewed miso in Nagano since 1854.
How to Use
- Instant miso soup: whisk a spoonful into hot water off the heat, add tofu and wakame.
- Seasoning: stir into braises, glazes and dressings for miso plus stock in one.
- Marinade: spread over fish or chicken before grilling.
- Quick base: loosen into a fast noodle broth or a sauce for greens.
Dashi-iri miso (だし入り味噌) means simply miso with dashi added. Miso (味噌) is fermented soybean paste; dashi (出汁) is the savoury stock at the base of Japanese cooking, here made from katsuobushi (dried, smoked bonito) and kombu (kelp). Normally you make the dashi first and stir the miso in after. Blending the two means the everyday bowl of miso soup comes together in a single step, which is why this style is a staple of busy and home kitchens alike. The base is a white, Shinshū-style miso, so the result is mild and lightly sweet.
Learn more: How to make miso soup
What does white miso with dashi taste like?
Mellow and rounded, with the gentle sweetness of white miso lifted by a clear savoury backbone from the bonito and kombu. It tastes fuller and more complete than plain miso whisked into water, because the stock is already part of it. It is mild rather than salty, so it suits an everyday bowl and seasons lightly. If you want a deeper or saltier result, it takes well to a little red miso stirred through.
| Type | Dashi-iri miso だし入り味噌 (white miso with dashi) |
| Brand | Marukome (brewing since 1854) |
| Origin | Nagano (Shinshū), Japan |
| Net Weight | 375g |
| Best Used As | One-step miso soup and seasoning |
| Storage | Cool and dry; refrigerate once opened |
What is the difference between this and plain miso paste?
Plain miso is just the fermented soybean paste; you add your own dashi to make soup. This one has bonito and kombu dashi blended into the paste already, so you can make miso soup by whisking it straight into hot water. It is the convenient choice for speed and consistency. If you prefer to control the stock yourself, or want miso purely as a seasoning, the plain white miso paste is the one to reach for.
How do you make miso soup with it?
Whisk roughly one tablespoon per 200ml of hot water, off the boil, until it dissolves; no separate dashi needed. Add silken tofu, wakame and sliced spring onion to finish. Keep it off a rolling boil once the miso is in, as boiling dulls the aroma. Taste and adjust, and stir in a little red miso if you want more depth.
How should I store it after opening?
Keep it refrigerated once opened and press the surface smooth to limit contact with air. Miso is a preserved product and keeps for months when stored well. The surface may darken slightly where it meets the air, which is normal oxidation rather than spoilage; stir it back through before use.
SKU : H1026