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Product Guides

Three colorful sushi hand rolls filled with fresh vegetables and seafood, served on a ceramic plate.
A bowl of spicy miso ramen with sliced pork, kale, half a boiled egg, and noodles lifted by chopsticks. Text above reads “New Kayanoya Dashi Ramen Spicy Miso Ramen. Shop Now.”.

Recipes

Lunch-Friendly Rice Recipes

Eggplant agebitashi served in dashi broth with citrus and shredded garnish
Slices of dashimaki tamago on a wooden cutting board

About Kayanoya

Stories

Chef Isao Yamada carefully preparing a dashi-based dish at a restaurant counter in Fukuoka.

Stories

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Making Authentic Dashi Broth

Dashi is the foundation of Japanese cuisine, and how you simmer makes all the difference in taste. 

Making Authentic Dashi Broth

1. Step-by-Step Preparation

Preparing dashi takes only a few minutes, but the method you choose can affect the clarity and intensity of the broth. Follow the guide below to create a clean, balanced stock.

Instructions

Step 1

Step 1

Soak an unopened dashi packet in the water throughout.

Step 2

Step 2

Swirl the packet from side to side until it becomes amber in color.

Step 3

Step 3

Bring the water to a boil over high heat, then simmer over medium heat for 2-3 minutes.

Simmering time may vary by products.

Step 4

Step 4

Remove and discard packet.

2. Choose Your Dashi Strength

Use one packet for a lighter everyday broth, or two packets for a richer stock when you want deeper umami and more body.

ONE PACKET

ONE PACKET

One packet per 1 ⅔ cups water (400 ml) for basic dashi broth.

Two packets

Two packets

Two packets per 2 cups water (500 ml) for rich dashi broth.

Featured Product

Kayanoya Original Dashi Stock Powder – Japanese Soup Base

Kayanoya Original Dashi Stock Powder – Japanese Soup Base

Kayanoya Original Dashi Stock Powder delivers authentic umami depth to your cooking with a blend of roasted flying fish and round herring combined with dried kelp and katsuobushi. This dashi stock powder from Kayanoya USA brings the savory complexity of...
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