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Description
Marutomo, Kombu Dashi Stock Powder (Dashi no Moto), 1kgInstant Kombu Dashi Hokkaido Kelp Umami Without the Extraction Time Kombu dashi no moto is a granulated Japanese soup stock powder that delivers the clean, savoury depth of kombu dashi without the 30 minute extraction process. Made using Hokkaido sourced kombu Japan's most prized kelp growing region this powder dissolves instantly in hot water to produce a clear, umami rich broth. The 1kg box contains two 500g sachets, designed for professional
Instant Kombu Dashi — Hokkaido Kelp Umami Without the Extraction Time
Kombu dashi no moto is a granulated Japanese soup stock powder that delivers the clean, savoury depth of kombu dashi without the 30-minute extraction process. Made using Hokkaido-sourced kombu — Japan's most prized kelp-growing region — this powder dissolves instantly in hot water to produce a clear, umami-rich broth. The 1kg box contains two 500g sachets, designed for professional kitchens running high volumes of miso soup, noodle broth, and simmered dishes.
Why Chefs Choose This
- Hokkaido kombu base: Uses kelp from Japan's premier kombu region for authentic glutamic acid depth
- Instant dissolve: No soaking, no simmering — add powder to hot water and the broth is ready in seconds
- Consistent results: Eliminates batch variation from whole-kombu extraction, standardising flavour across service
- Bulk catering format: 2 x 500g sachets in a 1kg box — reseal between uses, reduces waste
How to Use
- Miso soup base: Dissolve in hot water before adding miso paste — the standard two-step method for Japanese soup
- Noodle broth: Use as the foundation for udon, soba, and ramen tare dilution
- Nimono & nabemono: Add to simmered vegetable dishes and hot pot broths for background umami
- Seasoning boost: Stir small amounts into rice, stir-fries, or Western soups where you want umami without soy
What is kombu dashi no moto and how does it compare to making dashi from scratch?
Dashi no moto (だしの素) means "dashi base" — a granulated concentrate designed to replicate the flavour of traditional dashi extraction. Unlike making dashi from scratch, which requires soaking whole kombu for 30 minutes and carefully controlling water temperature, dashi no moto dissolves instantly and delivers a consistent umami profile every time. This kombu-flavoured version focuses specifically on the vegetable side of Japanese stock — the glutamic acid richness that kombu provides — rather than the bonito-forward flavour of standard mixed dashi powders. For kitchens that need a reliable kombu base at volume, it eliminates the skill-dependent variability of whole-kombu extraction while maintaining the core flavour profile.
Product Details
| Type | Kombu Dashi Stock Powder (だしの素 — Dashi no Moto) |
| Brand | Marutomo |
| Kombu Source | Hokkaido, Japan |
| Net Weight | 1kg (2 × 500g sachets) |
| Origin | Japan |
| Storage | Ambient — store in a cool, dry place. Reseal sachet after opening |
What is the difference between kombu dashi and regular dashi?
Regular dashi (awase dashi) combines kombu and bonito flakes, producing a stock with both glutamic acid from the kelp and inosinic acid from the fish — the classic synergistic umami combination. Kombu dashi uses only kelp, delivering a cleaner, more subtle vegetable-forward umami. It is the preferred base when you want depth without any fish flavour, and is commonly used in vegetarian Japanese cooking, as a foundation for delicate clear soups, and as a seasoning base where bonito would overpower the dish.
How much kombu dashi powder do I use per litre of water?
As a general guide, approximately 8–10g of powder per litre of hot water produces a standard-strength dashi suitable for miso soup and noodle broth. For lighter applications like simmered vegetables, reduce to 5–6g per litre. For a more concentrated stock to use as a seasoning base, increase to 12–15g per litre. Always check the manufacturer's recommended ratio on the packaging, as concentrations vary between brands.
Is kombu dashi powder suitable for vegetarian and vegan cooking?
Kombu itself is a seaweed and naturally plant-based, but not all kombu dashi powders are vegetarian or vegan — many contain bonito extract, fish derivatives, or other animal-based flavour enhancers as secondary ingredients. Check the full ingredient list on the back of the pack before using in vegetarian or vegan dishes. If in doubt, contact the supplier for clarification.
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