Dashi & Katsuobushi

Dashi broth is used in many dishes, including miso soup and sauces for meat, vegetables and fish. It's the secret of Japanese cuisine, the element that brings umami and depth to dishes. It is made from dried kombu seaweed and katsuobushi, dried bonito shavings. Discover our selection of dashi broths in powder, infusion or bouillon form, and all the ingredients you need to make it yourself! 

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  • Instant miso akadashi soup - 9.2g - Ohsawa - iRASSHAi
    Instant miso akadashi soup - 9.2g - Ohsawa - iRASSHAi

    Instant miso soup akadashi ⋅ Ohsawa ⋅ 9g

    ⋅ Miso soup with intense, umami flavor ⋅ Blend of akadashi miso, kombu and dried bonito⋅ Ready instantly⋅ Delicious hot or cold⋅ Perfect with tofe,...

    3.10 €
    3.10 €
    0.07 € kg

Our favorite dashi and katsuobushi recipes

Find out more about dashi

Dashi is a basic broth in Japanese cuisine. It is made from umami-rich ingredients such as kombu (seaweed) and katsuobushi (dried bonito flakes), which give it a deep, complex flavor. Dashi is used to flavor a variety of Japanese dishes, from soups and sauces to noodle broths.

Katsuobushi is a key ingredient in the preparation of dashi. It consists of dried, fermented and smoked bonito flakes, used for their intense umami flavor. Katsuobushi is also often sprinkled over dishes such as okonomiyaki or takoyaki to add a rich, slightly smoky flavor.

Dashi plays an essential role in Japanese cuisine as a base for many preparations. It adds a depth of flavor and umami balance that enhances the flavors of ingredients without overpowering them. Dashi is used in such varied dishes as miso soups, noodle broths (udon, soba), and even in certain sauces.

The main ingredients for traditional dashi are kombu (seaweed) and katsuobushi (dried bonito flakes). There are also variations using dried shiitake mushrooms or dried sardines.

To prepare homemade dashi, start by soaking kombu in cold water for about 30 minutes. Then slowly heat the water without boiling, remove the kombu just before boiling, and add the katsuobushi flakes. Leave to infuse for a few minutes, then strain to obtain a clear broth.

Kombu-based dashi offers a milder, more subtle umami flavor, while katsuobushi-based dashi is richer with smoky, salty notes. Often, the two are combined for a balanced dashi.

Katsuobushi is mainly used to prepare dashi, but can also be sprinkled directly onto dishes as a garnish. It adds an intense umami flavor and a light texture.

Katsuobushi should be stored in a cool, dry place, preferably in an airtight container. Once opened, it should be eaten quickly to enjoy its freshness.

Dashi is difficult to substitute because of its distinct umami flavor. However, for alternatives, some use vegetable broth with miso or shiitake mushrooms to approach the complexity of dashi.

Powdered dashi is a practical alternative for making stock quickly. Simply dissolve the powder in hot water according to package instructions to obtain instant dashi, ready for use in a variety of recipes.