Shimaya, Dashi no Moto Powder, 50g
Japan's everyday dashi, ready in seconds.
Dashi no Moto is the instant stock found in most Japanese kitchens: dried bonito and kelp milled into a fine powder that dissolves straight into hot water. It gives the savoury backbone of dashi without the steeping, so soups, sauces and simmered dishes come together fast. 50g box.
Why Operators Choose This
- Speed: a full-flavoured dashi in seconds, no steeping or straining.
- Bonito and kelp: katsuo and kombu together for a rounded, classic stock.
- Consistent: the same strength every time, easy to scale across service.
- The standard: Shimaya pioneered instant dashi and it remains a Japanese staple.
How to Use
- Instant dashi: dissolve about a teaspoon per cup of hot water.
- Soups: the base for miso soup, clear soups and noodle broths.
- Seasoning: stir a pinch into stir-fries, dressings and marinades for instant umami.
- Simmered dishes: season nimono, braises and rice without adding liquid.
Dashi (出汁) is the savoury stock at the base of Japanese cooking, traditionally drawn from katsuobushi (dried, smoked, fermented skipjack) and kombu (kelp). Dashi no moto (だしの素, "the source of dashi") is the instant form, the same flavours dried to a powder. Shimaya, based in Yamaguchi, helped popularise instant dashi from the 1960s, putting a quick, reliable stock within reach of any kitchen. The bonito and kelp combination is the classic awase dashi most Japanese home cooking is built on.
Learn more: Japanese Food Guide: Dashi
What does dashi powder taste like?
Clean, savoury and gently smoky, with the marine sweetness of kelp behind the bonito. It reads as pure umami, the deep, mouth-filling savouriness that underpins Japanese cooking, rather than as a salty bouillon. Made up as a stock it is light and clear; used dry as a seasoning it lifts a dish without adding obvious saltiness. It is a touch more savoury and direct than a hand-drawn dashi, which is the trade for the speed.
| Type | Dashi no moto だしの素 (instant dashi powder) |
| Brand | Shimaya |
| Origin | Japan (Yamaguchi) |
| Net Weight | 50g |
| 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 powder is those same ingredients dried and milled, so you get a savoury stock instantly by dissolving it in hot water. The powder is a little more direct and savoury, and usually carries some salt. For speed, consistency and seasoning on the fly it is hard to beat; when the dashi is the star of a refined dish, draw it fresh.
How much dashi powder do I use per litre?
A good starting point is roughly one teaspoon per 200ml cup of hot water, so about a tablespoon per litre, adjusted to taste and to how the dish uses it. Stir until fully dissolved. Because the powder already carries some salt, season the finished dish lightly and taste before adding more salt or soy. Used dry as a seasoning, start with a small pinch and build.
How should I store dashi powder?
Keep it sealed in a cool, dry place away from direct light and steam. Like any fine powder it draws in moisture and will clump if left open near the stove, so reseal the pack or decant into an airtight container and use a dry spoon. Kept dry it holds its flavour well until the date on the pack.
SKU : D0013