Marutomo, Kombu Dashi Stock Powder (Dashi no Moto), 1kg BBD (14/11/26)
Instant kombu dashi in a 1kg catering box, made with Hokkaido kombu.
Marutomo's kombu dashi no moto (だしの素, dashi base) is a granulated stock that dissolves straight into hot water for a clean, kelp-led broth. The box states it uses Hokkaido kombu (北海道産昆布使用) and is kombu flavoured (昆布風味). It is the quick route to dashi when a kitchen is getting through miso soup and noodle broth all day. 1kg box holding two 500g bags.
Pairs with: Marutomo Katsuo Dashi Powder (1kg), Ma Kombu, A Grade Hokkaido Kelp (500g) and Dried Shiitake Mushrooms (40g).
Why Chefs Choose This
- Seconds, not half an hour: sprinkle into hot water and the stock is ready, with no soaking or straining.
- Same result every time: takes the variation out of batch extraction across shifts.
- Kelp-led flavour: a clean, rounded savouriness for dishes where bonito would be too strong.
- Two 500g bags: open one at a time, so the second stays sealed and fresh.
How to Use
- Miso soup: dissolve in hot water first, then whisk in the miso off the boil.
- Noodle broth: the base for udon and soba soups, seasoned with soy sauce and mirin.
- Nimono and nabe: season simmered vegetables and hotpot broth.
- Beyond Japan: a pinch in risotto, soups or gravy for background savouriness.
Dashi (出汁) is the stock behind Japanese cooking. Kombu dashi, made by steeping kelp (昆布) in water, is the gentlest form: it carries glutamate, the compound behind umami, and gives depth without any smoky fish note. Dashi no moto (だしの素) means "dashi base", the granulated stock that Japanese home and trade kitchens use when time matters. Marutomo, founded in 1918 in Iyo, Ehime Prefecture, is best known for katsuobushi and dashi products.
Learn more: Dashi
What does kombu dashi taste like?
Clean, mild and savoury. Kombu dashi tastes less of the sea than you might expect: a soft, rounded depth with a light saltiness and a faint sweetness, rather than the smoky note of bonito stock. On its own it can seem quiet. Its job is to make everything added to it, miso, soy sauce, vegetables, taste fuller. Granulated dashi is more direct than a slow steep, with a stronger seasoned edge, so taste before adding extra salt.
Product Details
| Type | Kombu dashi no moto (昆布だしの素), granulated kelp stock |
| Brand | Marutomo (マルトモ), founded 1918 in Iyo, Ehime |
| Key Feature | Made with Hokkaido kombu (北海道産昆布使用) |
| Origin | Japan |
| Net Weight and Format | 1kg box containing two 500g bags |
| Best Used As | Instant stock for miso soup, noodle broth and simmered dishes |
What is the difference between kombu dashi and regular dashi?
Regular dashi, awase dashi, combines kombu with katsuobushi (smoked bonito), so you get the savouriness of kelp plus the smoky depth of fish. Kombu dashi is kelp-led, cleaner and more delicate. Use it where bonito would get in the way, such as delicate clear soups, simmered vegetables and dishes where you want the main produce to lead. Many kitchens keep both and blend to taste.
How much dashi powder should I use?
The box gives a standard serving of 4g, with suggested water amounts for miso soup and noodle broth printed on the side. Start there, then adjust to your own recipe: less for light simmered dishes, more for a richer noodle broth. Granulated dashi is already seasoned, so taste before adding salt or soy sauce.
How should I store it after opening?
Keep the box in a cool, dry place away from sunlight. Once a bag is open, fold it tightly closed and clip it, or decant into an airtight container, as moisture makes granules clump. Always use a dry spoon. The second 500g bag stays sealed until you need it.
SKU : S0285-SD