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Kayanoya Ultra-Premium Dashi Stock Powder

Kayanoya Ultra-Premium Dashi Stock Powder

Even professional Japanese chefs might say that this represents the true spirit of dashi. A carefully selected combination of Japan-sourced ingredients, including the dried tuna, which you can easily enjoy at home. Now you can easily enjoy a clear "osuimono" broth with magnificent tuna flavor at home!

$44.80

: Orders placed Monday through Thursday will be shipped on Friday.
Orders placed Friday through Sunday will be shipped the following Monday. (If a scheduled shipping day falls on a national holiday, your order will be shipped on the next business day.)

All shipments are sent via USPS or UPS, depending on the destination and package size.

: All orders shipped within the United States will be delivered according to the following flat-rate shipping fees, regardless of order size:

Mainland U.S.: $7.95
Hawaii: $14.30
Guam: $15.00
Alaska: $9.00

: Returns and exchanges are not accepted unless the item is damaged or incorrect.

: Package design is subject to change without notice.

Additional Information

Product Information

Net Weight: 3.38 oz (96 g)

Product of Japan

Ingredients

Dried Tuna, Maltodextrin, Dried Sardine Extract Powder, Yeast Extract, Dried Bonito, Fermented Seasoning [Fermented Seasoning (Soybean, Wheat), Starch Hydrolysate, Yeast Extract], Roasted Flying Fish, Dried Kelp, Dried Flying Fish

How to Store/Shelf Life

Shelf Life: 365 days
*This product's ""best before"" date is 365 days after the date of packaging. 100% of our products are created in carefully monitored facilities in Japan, and then shipped to overseas markets, so please note that our ""best before"" date may be sooner than packaged products that contain preservatives.

How to Store:
Store at room temperature, avoiding high humidity and direct sunlight. Refrigeration is not recommended.
Open the foil bag and take out only the number of packets you need. Press out excess air and reseal the bag as tightly as possible.

Nutritional Information

Serving Size: 1 packet (8 g)

Calories: 30 kcal

Total Fat: 0 g

Cholesterol: Less than 5 mg

Sodium: 180 mg

Total Carbohydrate: 4 g

Protein: 3 g

Allergen Information

Tuna, Sardine, Bonito, Flying Fish, Wheat, and Soybeans

Kayanoya Original Dashi

Traditional, professional quality Dashi stock in two minutes.

Kayanoya is part of Kubara Honke, a family-owned company from Kyushu, Japan, with over 130 years of history. We are dedicated to sharing the essence of traditional Japanese cooking with the world --- through simple, natural ingredients and artisanal methods.

How to use Dashi

Instructions

STEP ONE

Soak an unopened dashi packet in the water throughout.

STEP TWO

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

STEP THREE

Bring the water to a boil over high heat

STEP FOUR

Simmer over medium heat for 3 minutes.

Simmering time may vary by products.

STEP FIVE

Remove and discard packet.

There are two ways to prepare Kayanoya stocks.

If your dish requires clear stock, infuse the packet in a saucepan with water. If your dish does not require clear stock, empty the contents of the packet directly into the water. Both methods result in a full-flavored stock.You can also tear packet(s) and empty the contents directly into a saucepan with water. Bring water to a simmer over medium heat, stirring occasionally, and hold temperature for 2 minutes. Stock is ready to use.

ONE PACKET

One packet per 1 ¾ cups water (400 ml) for basic dashi broth.

Two packets

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

Making Authentic Dashi Broth

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

Instructions

To add depth to sauces

Just tear open a packet and simmer into tomato or cream sauces to instantly boost richness.

As a substitute for salt and pepper

Use it wherever you would normally season with salt. Fold it into ground meat, dust it over fish, or blend it into marinades to add depth and a delicate savory note.

As a soup base

Tear open a packet and stir it into your soup and allow it to simmer with your favorite ingredients, producing a naturally flavorful meal.

As a seasoning

Sprinkle directly into stir-fried vegetables, noodles, or sautéed dishes. The dashi melts gently into the heat and enhances each ingredient with delicate umami while preserving the natural taste.

Mixed into batter or dough

Blend dashi into tempura batter, savory pancakes, or bread dough. As it cooks, the aroma becomes more pronounced and a gentle savoriness spreads throughout.

Cooked with rice

Before cooking, add water and dashi to the rice cooker. Even without extra ingredients, the gentle flavor of dashi makes for an elegant dish.

Infused in Oil

Combine dashi with neutral oil and warm it slowly while stirring. In a short time, the fragrance is released and turns the oil into a versatile finishing touch for vegetables, eggs, or salads.

Sprinkled on Fried Food

Use it as a final seasoning on freshly fried dishes. A light sprinkle adds refinement and makes familiar foods feel special. The kids will love it too.

Cooking with Dashi as a Seasoning

Open the packet, sprinkle the powder directly into your dish, then stir well ...

Quality Ingredients

Dried Kelp (Ma Kombu)

This premium-quality kelp grows in the southern region of Hokkaido. It is thick and wide, with a natural sweetness. Known for producing a clear, refined broth with a rich and elegant flavor, it is often regarded as the finest variety of kombu.

Roasted Flying Fish (Ago)

It is used to make soup stock in Hakata-style ozoni, a traditional New Year’s dish from Kyushu. For Kayanoya's Original Dashi, the freshly caught fish are roasted and then ground whole — bones and all — to extract their full flavor.

Dried Bonito Flakes

Our katsuobushi is made by processing young tuna into dried blocks. The dashi made from this carefully prepared fish, with the bloodline meticulously removed, has a light yet dignified umami flavor.

Fermented and Aged Bonito Flakes (Honkarebushi)

Arabushi is made by removing the head and internal organs of skipjack tuna, then simmering, smoking, and drying the fish. Karebushi is created by shaving the surface of arabushi to shape it, then repeating a process of mold application and drying at least twice. Honkarebushi is a further-refined version, made by repeating the mold-aging and drying steps even more to promote deep maturation. Although the entire process takes over six months, the mold breaks down fats in the fish, resulting in a clear, refined broth with a mellow and elegant aroma.

Over a Century of Dashi Craftsmanship

Kayanoya is part of Kubara Honke, a family-owned company from Kyushu, Japan, with over 130 years of history. We are dedicated to sharing the essence of traditional Japanese cooking with the world—through simple, natural ingredients and artisanal methods.

Read the Kayanoya Full History