{"product_id":"tomoe-hokkaido-salmon-dashi-200ml","title":"Tomoe, Hokkaido Salmon Dashi (Shiro Dashi), 200ml","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 rare white dashi, drawn from salmon.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eMost dashi leans on bonito; this one is built on salmon. Tomoe's Hokkaido salmon dashi is a pale, white-style stock with the deep umami of dried salmon and a natural hint of sweetness. It is an unusual, refined base that gives a familiar savoury depth with a softer, less smoky character. 200ml.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003ePrefer a fish-free option? Tomoe also make a \u003ca href=\"\/products\/tomoe-hokkaido-kombu-dashi-concentrate-500ml\" style=\"text-decoration: underline;\"\u003eHokkaido kombu 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 Chefs 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\u003eDistinctive base:\u003c\/strong\u003e a salmon dashi, a point of difference from the usual bonito.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWhite-style:\u003c\/strong\u003e pale and clean, so it seasons without darkening a dish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRounded and sweet:\u003c\/strong\u003e deep umami with a natural touch of sweetness.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHokkaido salmon:\u003c\/strong\u003e made by a Hokkaido specialist established in 1967.\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\u003eSoups and broths:\u003c\/strong\u003e mix with warm water for a refined soup or noodle base.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRice and porridge:\u003c\/strong\u003e stir into ochazuke or okayu for a gentle savoury note.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSauces and dressings:\u003c\/strong\u003e add depth to dressings, marinades and cream sauces.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e a natural fit with fish, chowders and risotto.\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, classically drawn from katsuobushi (dried, smoked bonito) and kombu. Less well known is that the same bushi process, simmering, smoking and drying a fish until it is hard enough to shave, is also used with other fish, including salmon, to make sake-bushi (鮭節). This is a shiro dashi (白だし, white dashi) built on that salmon, giving a pale, refined stock rather than a dark, soy-led one. The salmon is from Hokkaido, and Tomoe, established in 1967, specialises in Hokkaido seafood and kelp products.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/in-japan-katsuobushi-is-not-just-bonito-flakes\" style=\"text-decoration: underline;\"\u003eKatsuobushi Without Bonito?!\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does salmon dashi taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSavoury and rounded, with a clear salmon character and a natural sweetness that bonito dashi does not have. It is softer and less smoky than a katsuo stock, cleaner and more delicate, with the white-dashi style keeping it pale on the plate. The salmon note is present but not overpowering once diluted, reading more as a rich, slightly sweet umami than as obviously fishy. It suits dishes where you want depth with a gentler, more distinctive edge.\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;\"\u003eSalmon shiro dashi 鮭白だし (salmon white 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;\"\u003e200ml\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;\"\u003eA refined white dashi for soups, rice and sauces\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 salmon dashi?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eSalmon dashi is a Japanese stock made using salmon rather than the more common bonito. Salmon is dried and shaved much like katsuobushi to make sake-bushi, which is then used to draw a savoury stock. Made in a white-dashi style, the result is pale, refined and rounded, with the salmon adding a gentle sweetness alongside the umami. It is a less common, more distinctive alternative to a bonito or kelp dashi.\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 do I use salmon dashi?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eDilute with warm water to taste to make a soup or noodle broth, or stir small amounts neat into rice dishes, porridge, sauces, dressings and marinades for depth. It pairs especially well with fish dishes, chowders and risotto, where the salmon note works with the dish rather than against it. As it carries salt and is fairly concentrated, add it gradually and taste as you go.\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. As a liquid stock, chilling keeps it fresh and stable. Wipe the neck and reseal tightly after each use, and 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":14324477919267,"sku":"S0398","price":12.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Tomoe_Hokkaido_Salmon_Dashi_200ml.png?v=1731068249","url":"https:\/\/www.sushisushi.co.uk\/products\/tomoe-hokkaido-salmon-dashi-200ml","provider":"SushiSushi","version":"1.0","type":"link"}