Shimaya, Dashi no Moto Powder, 50g
Japan's everyday bonito dashi, ready in seconds.
Shimaya Dashi no Moto is instant katsuo dashi, bonito stock, in granules that dissolve straight into hot water. It gives the savoury, gently smoky backbone of dashi without steeping or straining, so miso soup, noodle broths and simmered dishes come together fast. 50g box of 10 x 5g sachets.
Why Chefs Choose This
- Speed: a full-flavoured dashi in seconds, no steeping or straining.
- Bonito depth: smoky, savoury katsuo dashi, the classic base for Japanese soups.
- Consistent: pre-measured 5g sachets give the same strength every time.
- Since 1964: Shimaya launched Dashi no Moto in 1964 and makes it in Yamaguchi.
How to Use
- Instant dashi: dissolve a sachet in hot water, following the dilution on the box.
- Soups: the base for miso soup, clear soups and noodle broths.
- Simmered dishes: season nimono, oyakodon and tamagoyaki.
- Beyond Japanese food: a pinch in stir-fries, gravies or risotto for savoury depth.
Dashi (出汁) is the savoury stock at the base of Japanese cooking, traditionally drawn from katsuobushi (dried, smoked skipjack tuna) and kombu (kelp). Dashi no moto (だしの素) means the source of dashi: the instant, granulated form that has become a cupboard staple in Japanese home kitchens. Shimaya, based in Shunan in Yamaguchi Prefecture, launched Shimaya Dashi no Moto in 1964, and the date is still printed on the box. This is the katsuo version, bonito-led and gently smoky, for the everyday dishes where dashi does its quiet work.
Learn more: Dashi
Pairs with: Shimaya Kombu Dashi 128g, Marukome White Miso 1kg and Kōmi Shiro Dashi 1L
What does dashi powder taste like?
Clean, savoury and gently smoky. The bonito comes through first as a rounded, slightly marine savouriness, the deep, mouth-filling quality the Japanese call umami, rather than as salt. Made up as a stock it is light and clear; used dry as a seasoning it lifts a dish without tasting fishy. It is a touch more direct than a hand-drawn dashi, which is the trade for the speed, and that directness is why a little goes a long way in miso soup, noodle broths and egg dishes.
Product Details
| Type | Dashi no moto だしの素 (instant bonito dashi granules) |
| Brand | Shimaya (Shunan, Yamaguchi; Dashi no Moto since 1964) |
| Origin | Japan |
| Net Weight and Format | 50g box, 10 x 5g sachets |
| Best Used As | Instant dashi base and umami seasoning |
What is the difference between dashi powder and homemade dashi?
Homemade dashi is steeped fresh from kombu and katsuobushi, giving the cleanest, most nuanced stock, but it takes time and planning. Dashi no Moto gives you a bonito dashi instantly: dissolve the granules in hot water and it is ready. The instant version is a little more direct and savoury, and it carries some salt, so season the dish lightly. For speed, consistency and seasoning on the fly it is hard to beat; when the dashi itself is the star of a refined dish, such as a clear soup, draw it fresh.
How much dashi powder do I use?
Follow the dilution printed on the box as your starting point, then adjust to taste and to how the dish uses it. Stir the granules into hot water, or straight into the simmering pot, until fully dissolved. Because the powder already carries some salt, season the finished dish lightly and taste before adding more salt or soy sauce. Used dry as a seasoning, in a stir-fry or an egg mix for tamagoyaki, start with a small pinch and build. One sachet goes further than you might expect.
How should I store dashi sachets?
Keep the box in a cool, dry place away from steam and direct sunlight. The individual sachets protect the granules until opened, which is the advantage of this format: each one stays fresh until you need it. Once a sachet is open, use all of it, since fine granules draw in moisture and clump. Keep the box away from the stove, where heat and steam collect, and use a dry hand or spoon. Kept dry, the granules hold their flavour until the date on the pack.
SKU : D0013