{"product_id":"marutomo-kombu-dashi-stock-powder-dashi-no-moto-1kg-bbd-14-11-26","title":"Marutomo, Kombu Dashi Stock Powder (Dashi no Moto), 1kg BBD (14\/11\/26)","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 kombu dashi in a 1kg catering box, made with Hokkaido kombu.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eMarutomo'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.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003ePairs with:\u003c\/strong\u003e \u003ca href=\"\/products\/marutomo-katsuo-dashi-powder-1kg\" style=\"text-decoration: underline;\"\u003eMarutomo Katsuo Dashi Powder (1kg)\u003c\/a\u003e, \u003ca href=\"\/products\/komi-ma-kombu-a-grade-hokkaido-kelp-500g\" style=\"text-decoration: underline;\"\u003eMa Kombu, A Grade Hokkaido Kelp (500g)\u003c\/a\u003e and \u003ca href=\"\/products\/japanese-shiitake\" style=\"text-decoration: underline;\"\u003eDried Shiitake Mushrooms (40g)\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 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\u003eSeconds, not half an hour:\u003c\/strong\u003e sprinkle into hot water and the stock is ready, with no soaking or straining.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSame result every time:\u003c\/strong\u003e takes the variation out of batch extraction across shifts.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKelp-led flavour:\u003c\/strong\u003e a clean, rounded savouriness for dishes where bonito would be too strong.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTwo 500g bags:\u003c\/strong\u003e open one at a time, so the second stays sealed and fresh.\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\u003eMiso soup:\u003c\/strong\u003e dissolve in hot water first, then whisk in the miso off the boil.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNoodle broth:\u003c\/strong\u003e the base for udon and soba soups, seasoned with soy sauce and mirin.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNimono and nabe:\u003c\/strong\u003e season simmered vegetables and hotpot broth.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond Japan:\u003c\/strong\u003e a pinch in risotto, soups or gravy for background savouriness.\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 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.\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 kombu dashi taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eClean, 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.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\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\u003ctbody\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 no moto (昆布だしの素), granulated 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;\"\u003eMarutomo (マルトモ), founded 1918 in Iyo, 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;\"\u003eKey Feature\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMade with Hokkaido kombu (北海道産昆布使用)\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\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 and Format\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1kg box containing two 500g bags\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 stock for miso soup, noodle broth and simmered dishes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\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 kombu dashi and regular dashi?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eRegular 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.\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 should I use?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThe 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.\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 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.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Marutomo","offers":[{"title":"Default Title","offer_id":58956967903613,"sku":"S0285-SD","price":13.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/marutomo-kombu-dashi-no-moto-1kg-hero.jpg?v=1791842342","url":"https:\/\/www.sushisushi.co.uk\/products\/marutomo-kombu-dashi-stock-powder-dashi-no-moto-1kg-bbd-14-11-26","provider":"SushiSushi","version":"1.0","type":"link"}