Satsuma Katsuo Dashi Soup Stock 10x4g

Dashi in seconds instead of hours. One 4g sachet dissolves straight into 600ml of hot water and gives you enough stock for four bowls of miso soup, and the box holds ten of them.

The katsuobushi powder in it is made entirely in Satsuma, the southwestern corner of Kagoshima that has been the centre of Japanese bonito curing for generations. Yamaki has been in that trade since 1917, when Kido Toyokichi started shaving katsuobushi in Iyo on Shikoku, and the company is still the biggest name in Japan for shaved bonito.

This is a seasoning base rather than a freshly drawn stock, and it is built to taste finished on its own. Salt and a little kombu powder round out the bonito, so what comes out of the pot is smoky and clearly savoury from the first minute.

Product information

• Net: 40g (10 sachets of 4g)
• Ingredients: salt, glucose, flavourings (bonito powder, kombu seaweed powder), protein hydrolysate, spices (amino acids). Contains fish and seafood.
• Origin: Japan

How to use

• 1 sachet (4g) in 600ml water or hot water, enough dashi for 4 servings
• Already salted, so taste before adding miso, soy sauce or salt
• Also for noodle broths, nabe, oden and simmered vegetables
• Use the dry granules as a seasoning in rice, onigiri or tamagoyaki

Recommended for

• Weeknight miso soup when there is no time to draw stock properly
• Anyone starting out with Japanese cooking
• Keeping a dashi backup in the cupboard