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Description
Tomoe, Hokkaido Kombu Dashi Concentrate, 500mlA liquid kelp stock, ten times concentrated. Tomoe'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. Want a different note? Tomoe also make a Hokkaido salmon dashi. Why Operators Choose This 10x concentrate: one part to
A liquid kelp stock, ten times concentrated.
Tomoe'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.
Want a different note? Tomoe also make a Hokkaido salmon dashi.
Why Operators Choose This
- 10x concentrate: one part to ten parts water, so a little bottle goes a long way.
- No fish: a kelp-only stock for light and fish-free dishes.
- Liquid, not powder: pours and measures fast, dissolves instantly.
- Hokkaido kelp: made from premium northern kombu by a 1967 specialist.
How to Use
- Instant dashi: mix one part concentrate to about ten parts hot water.
- Light soups: a clean base for miso soup and clear soups with no fish note.
- Hot pot: a kombu base for nabe and shabu-shabu.
- Seasoning: add neat to risotto, braises and dressings for an umami lift.
Dashi (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.
Learn more: Kombu Dashi (Kelp Stock)
What does kombu dashi concentrate taste like?
Clean, 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.
| Type | Kombu dashi 昆布だし (10x liquid kelp stock) |
| Brand | Tomoe (established 1967) |
| Origin | Japan (Hokkaido) |
| Net Volume | 500ml |
| Dilution | 1 part to 10 parts water |
| Best Used As | Fish-free kelp dashi and umami seasoning |
How do I dilute kombu dashi concentrate?
As 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.
Is kombu dashi suitable for fish-free and plant-based cooking?
Kombu 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.
How should I store it after opening?
Keep 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.
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