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Description
Marutomo, Katsuo Dashi Powder, 1kgA big bonito hit, in the catering pack. This is the katsuo dashi powder some of our starred kitchens reach for: pure bonito, milled fine, dissolving instantly into a deep, savoury stock. At 1kg it is built for an operation that runs dashi all day. Where Shimaya's blend leans on kelp too, this one is all katsuo, so the umami is direct and smoky. Why Chefs Choose This Big umami: pure katsuo gives a direct, smoky savoury hit. Used at the top: on order
A big bonito hit, in the catering pack.
This is the katsuo dashi powder some of our starred kitchens reach for: pure bonito, milled fine, dissolving instantly into a deep, savoury stock. At 1kg it is built for an operation that runs dashi all day. Where Shimaya's blend leans on kelp too, this one is all katsuo, so the umami is direct and smoky.
Why Chefs Choose This
- Big umami: pure katsuo gives a direct, smoky savoury hit.
- Used at the top: on order with some of our Michelin-starred customers.
- Speed and consistency: instant stock, the same strength every time.
- Volume format: 1kg keeps a busy dashi station stocked and the cost per litre down.
How to Use
- Instant dashi: dissolve in hot water for a quick katsuo stock.
- Soups and broths: the base for miso soup, udon and ramen.
- Dipping sauces: build tempura tsuyu and noodle dips.
- Seasoning: stir into marinades, dressings and sauces for instant depth.
Dashi (出汁) is the savoury stock at the base of Japanese cooking. Katsuo dashi is the version drawn from katsuobushi (鰭節), skipjack tuna that is simmered, smoked and often fermented, then dried hard and shaved. Milling it to a powder gives the same flavour instantly. Katsuobushi is one of the richest natural sources of inosinate, the savoury compound that pairs with the glutamate in kombu to create the deep umami of a classic dashi. Marutomo is a long-established Japanese katsuobushi and dashi specialist from Ehime, on Shikoku.
Learn more: Dashi
What does katsuo dashi powder taste like?
Deeply savoury and smoky, with the clean, slightly fishy note of dried bonito and a long umami finish. Without kelp in the mix it is more direct and assertive than a blended dashi, which is exactly why kitchens use it where they want the katsuo to lead, in robust broths and dipping sauces. Made up as a stock it is light and aromatic; used dry it seasons hard, so a little goes a long way.
| Type | Katsuo dashi 鰭だし (bonito stock powder) |
| Brand | Marutomo |
| Origin | Japan (Ehime) |
| Net Weight | 1kg (catering pack) |
| Best Used As | Bonito dashi base and umami seasoning |
What is the difference between katsuo dashi and kombu dashi?
Katsuo dashi is made from bonito, giving a smoky, assertive, deeply savoury stock. Kombu dashi is made from kelp alone, giving a milder, sweeter, fish-free stock. The two are often combined into awase dashi, where the bonito's inosinate and the kelp's glutamate multiply each other for a far deeper umami than either alone. Use katsuo dashi when you want a robust, smoky base, and kombu dashi when you want something light or meat- and fish-free.
How much katsuo dashi powder do I use?
Start with roughly one teaspoon per 200ml of hot water, about a tablespoon per litre, and adjust to taste and to the dish. Stir until dissolved. The powder usually carries some salt and seasons hard, so keep the rest of the seasoning light and taste before adding soy or salt. For a deeper stock, combine it with a little kombu dashi to make awase dashi.
How should I store a 1kg pack of dashi powder?
Keep it sealed in a cool, dry place away from steam and direct light. Fine powder draws in moisture and clumps if left open near the stove, so reseal the pack tightly or decant working amounts into an airtight container and always use a dry spoon. Kept dry, it holds its flavour well across a long service life.
Shipping Notes
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Exchange/Return Notes
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