{"product_id":"shimaya-dashi-no-moto-powder-50g","title":"Shimaya, Dashi no Moto Powder, 50g","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;\"\u003eJapan's everyday dashi, ready in seconds.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eDashi 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.\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 Operators 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\u003eSpeed:\u003c\/strong\u003e a full-flavoured dashi in seconds, no steeping or straining.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBonito and kelp:\u003c\/strong\u003e katsuo and kombu together for a rounded, classic stock.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eConsistent:\u003c\/strong\u003e the same strength every time, easy to scale across service.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe standard:\u003c\/strong\u003e Shimaya pioneered instant dashi and it remains a Japanese staple.\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 about a teaspoon per cup of hot water.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSoups:\u003c\/strong\u003e the base for miso soup, clear soups and noodle broths.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e stir a pinch into stir-fries, dressings and marinades for instant umami.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSimmered dishes:\u003c\/strong\u003e season nimono, braises and rice without adding liquid.\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, 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.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/japanese-food-guide-dashi\" style=\"text-decoration: underline;\"\u003eJapanese Food Guide: Dashi\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does dashi powder taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eClean, 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.\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;\"\u003eDashi no moto だしの素 (instant dashi 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;\"\u003eShimaya\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 (Yamaguchi)\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;\"\u003e50g\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 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 dashi powder and homemade dashi?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eHomemade 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.\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 do I use per litre?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eA 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.\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 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 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.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shimaya","offers":[{"title":"Default Title","offer_id":56444752560509,"sku":"D0013","price":2.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Shimaya_Dashi_no_Moto_Powder_50g.png?v=1731066658","url":"https:\/\/www.sushisushi.co.uk\/products\/shimaya-dashi-no-moto-powder-50g","provider":"SushiSushi","version":"1.0","type":"link"}