{"product_id":"tomoe-hokkaido-kombu-dashi-concentrate-500ml","title":"Tomoe, Hokkaido Kombu Dashi Concentrate, 500ml","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;\"\u003eA liquid kelp stock, ten times concentrated.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eTomoe's kombu dashi is premium Hokkaido kelp simmered down to a ten-fold concentrate, so a clean, fish-free kelp stock is one pour and a splash of water away. It is the fast route to a light, sweet kombu dashi, and a ready umami hit for sauces and braises straight from the bottle. 500ml.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003eWant a different note? Tomoe also make a \u003ca href=\"\/products\/tomoe-hokkaido-salmon-dashi-200ml\" style=\"text-decoration: underline;\"\u003eHokkaido salmon dashi\u003c\/a\u003e.\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\u003e10x concentrate:\u003c\/strong\u003e one part to ten parts water, so a little bottle goes a long way.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNo fish:\u003c\/strong\u003e a kelp-only stock for light and fish-free dishes.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLiquid, not powder:\u003c\/strong\u003e pours and measures fast, dissolves instantly.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHokkaido kelp:\u003c\/strong\u003e made from premium northern kombu by a 1967 specialist.\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 mix one part concentrate to about ten parts hot water.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLight soups:\u003c\/strong\u003e a clean base for miso soup and clear soups with no fish note.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHot pot:\u003c\/strong\u003e a kombu base for nabe and shabu-shabu.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e add neat to risotto, braises and dressings for an umami lift.\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. Kombu dashi is the version drawn from kombu (昆布, kelp) alone, giving a lighter, sweeter, fish-free stock. Kombu is one of the richest natural sources of glutamate, the compound behind umami, which is why a kelp-only dashi tastes deeply savoury despite its simplicity. The kelp here is from Hokkaido, the cold northern coast regarded as the home of Japan's finest kombu. Tomoe, established in 1967, specialises in Hokkaido kombu products.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/kombu-dashi\" style=\"text-decoration: underline;\"\u003eKombu Dashi (Kelp Stock)\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does kombu dashi concentrate taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eClean, light and gently sweet, with a soft savoury depth and none of the smoky note of a bonito stock. Neat from the bottle it is intense and salty, so it is built to be diluted; made up to strength it is pale, mild and rounded. As the most subtle of the dashi family, it adds umami without taking over, which is why it suits delicate soups and anything you want to keep free of a marine or smoky edge. Used a few drops at a time it seasons quietly.\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;\"\u003eKombu dashi 昆布だし (10x liquid 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;\"\u003eTomoe (established 1967)\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 (Hokkaido)\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 Volume\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e500ml\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;\"\u003eDilution\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1 part to 10 parts water\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;\"\u003eFish-free kelp dashi 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;\"\u003eHow do I dilute kombu dashi concentrate?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eAs a starting point, mix one part concentrate with about ten parts hot water for a standard kombu dashi, then adjust to taste and to the dish. For a stronger seasoning effect you can add it neat, a little at a time, straight into sauces, braises or grains. Because it is concentrated and carries salt, taste as you go and keep the rest of the seasoning light until you have the balance right.\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;\"\u003eIs kombu dashi suitable for fish-free and plant-based cooking?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKombu dashi is drawn from kelp alone, with no bonito or other fish, which makes it the classic base for fish-free and plant-based Japanese cooking. It carries real umami from the kelp's natural glutamate without any animal ingredient in the stock itself. For full dietary certainty always check the pack, which is the source of truth, but a kelp-only dashi is the standard way to a savoury Japanese stock without fish.\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 bottle refrigerated once opened and use within the period stated on the pack. Being a liquid concentrate, chilling keeps it stable and fresh. Wipe the neck and reseal tightly after each use. Give it a shake before pouring if it has settled.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Tomoe","offers":[{"title":"Default Title","offer_id":14324332986403,"sku":"S0395","price":11.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15796-2.jpg?v=1728574980","url":"https:\/\/www.sushisushi.co.uk\/products\/tomoe-hokkaido-kombu-dashi-concentrate-500ml","provider":"SushiSushi","version":"1.0","type":"link"}