{"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","url":"https:\/\/www.sushisushi.co.uk\/products\/marutomo-katsuo-dashi-powder-1kg","provider":"SushiSushi","version":"1.0","type":"link"}