Nihon Shizen, Sweet Vinegar Tomato Dashi, 360ml
Ripe Japanese tomato and sea bream dashi in one bottle: a savoury, gently tart base for soups, broths and sauces.
Oishii Tomato Dashi (おいしいとまとだし) is made by Nihon Shizen Hakko, a Japanese vinegar maker, from ripe domestic tomatoes brought together with a sea bream (真鯛, madai) extract and a touch of brewed vinegar. The label sums it up: 国内産完熟トマトにだしを合わせたコクと旨味, ripe Japanese tomatoes with dashi for depth and umami. It gives you the acidity and sweetness of tomato and the savoury backbone of a fish stock in a single pour. 360ml glass bottle.
Pairs with: Lycopins Tomato Yuzu Ponzu, 200ml and Marutomo Katsuo Dashi Powder, 1kg.
Why Chefs Choose This
- Two jobs in one: tomato and fish dashi together, so a soup or sauce has body and umami from the start
- Gentle acidity: tomato and brewed vinegar give brightness without the harshness of raw tomato
- Japanese tomatoes: made with ripe tomatoes grown in Japan
- Quick depth: builds a broth or sauce in minutes that would otherwise start with stock and passata
How to Use
- Soups: a base for tomato soups and minestrone-style broths, let down with water or stock to taste
- Noodles and rice: a broth for udon, ramen or somen, or a tomato zosui or risotto
- Simmering: braise fish, chicken or vegetables in it for a quick Japanese-Italian stew
- Dressings: whisk with oil for a tomato dressing, or add a spoonful to a vinaigrette
Dashi (出汁) is the stock at the heart of Japanese cooking, most often drawn from kombu and bonito, but the word covers any stock that carries umami. Tomato fits well: it is naturally rich in glutamate, the same umami compound as kombu, and Japanese cooks have taken to pairing it with dashi in soups and simmered dishes. Here the fish side comes from sea bream (tai, 鯛), prized in Japan for its clean, delicate flavour. The maker, Nihon Shizen Hakko (日本自然発酵), is a fermentation company with its head office in Takayama, Gifu, and a factory in Chita, Aichi, best known in Japan for its Oishii Su (おいしい酢) vinegar. A touch of brewed vinegar gives this bottle its gentle tartness.
Learn more: Dashi
What does tomato dashi taste like?
Like a good tomato soup with a savoury undertow. The tomato comes first, ripe and gently sweet with a soft tartness, then a rounded, brothy depth from the sea bream extract carries it into the finish. It is less sharp than raw tomato or passata and more savoury than a plain tomato base. Warmed, it reads as a light, clear-tasting broth; reduced, it becomes a sweeter, more concentrated sauce.
Product Details
| Type | Tomato dashi seasoning (とまとだし) |
| Product | Oishii Tomato Dashi (おいしいとまとだし) |
| Maker | Nihon Shizen Hakko Co., Ltd. (日本自然発酵), Takayama, Gifu |
| Key Feature | Ripe Japanese tomato with sea bream (madai) dashi |
| Origin | Japan |
| Volume and Format | 360ml glass bottle |
| Storage | Room temperature, away from heat and humidity, before opening. Refrigerate after opening |
| Best Used As | Soup and broth base, simmering liquid, dressing |
How is tomato dashi different from passata or tomato stock?
Passata is sieved tomato and nothing more: sweet, acidic and thick, it needs a stock and seasoning before it becomes a soup or sauce. Tomato dashi arrives already built. The tomato is joined by a sea bream dashi for savoury depth and a touch of vinegar for brightness, so it tastes like a finished broth rather than a raw component. Use it where you would use stock plus passata together, in soups, braises and noodle broths, and keep passata for long-cooked sauces where you want body and control over every step.
Do I need to dilute it?
Taste it first and follow any guidance on the label. For a soup or noodle broth, let it down with water or stock until it tastes right to you. For a sauce, simmer it with the rest of the dish and reduce to the consistency you want.
How should I store it?
Keep the unopened bottle at room temperature, away from heat and humidity. Once opened, keep it capped in the fridge and use it within the time shown on the label. Shake before use, as tomato solids can settle.
SKU : S0983