Powdered dashi

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

hon dashi

This is Hon Dashi, Ajinomoto’s flagship product. I’ve been looking for dashi everywhere and these dashi granules (8 packets per bag) seemed most practical in terms of storage. Bought them at the Antipolo branch of Shopwise.

For the uninitiated, dashi is a soup stock which is the base for many Japanese soups and stews, including the very popular miso soup. It is made with the flakes of a fish called bonito (a variety of tuna).

February 15, 2008  Print This Post   
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6 Responses to “Powdered dashi”
  1. Grace I says:
    March 3, 2008 at 1:12 pm

    Hi! My family loves Japanese food and I’ve attempted to make some sushi with moderate success. I have yet to try making miso soup which my daughter really likes. Are dashi and miso expensive? My brother once gave us instant miso soup mix which was rather okay but I would rather make it from scratch.

    Reply
  2. Connie says:
    April 14, 2008 at 11:20 am

    Powdered dashi is around P130 per pack of 8. Japanese miso is a bit expensive at around 250 per box but it lasts a long time.

    Reply
  3. paolo marzo says:
    February 21, 2009 at 9:21 pm

    Hello! :p

    Would you happen to know if its possible to use stock from dilis to make dashi? Also, do you know where i can get takoyaki pans and how much they are? Thanks in advance!

    Reply
  4. Connie says:
    February 22, 2009 at 7:39 pm

    I wouldn’t know, Paolo. Sorry.

    Reply
  5. Alisa says:
    June 28, 2009 at 1:18 pm

    I wonder if shopwise still carries this and if they have it in libis…ive been looking for some dashi to make agedashi tofu. thanks for pointing me in the right direction :)

    Reply
  6. Marichu says:
    August 29, 2009 at 4:43 pm

    @Grace: Making miso from scratch is easy! If you have miso paste (white miso is less saltier than red miso), hot water, and dashi, you’re good to go. You only need a tiny amount of dashi for a big pot of miso (you don’t want to overwhelm the miso taste with a fishy taste). For garnish, you can use green onions and tofu. Some people use konbu (seaweed) as garnish, too, but I use leftover nori. The noris I use are the ones that have deformed due to moisture so it’s not good for sushi. Just cut them up into small strips.

    Reply
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