Dashi powder (粉末だし) is Japanese soup stock in granules — a concentrated, instant base made from dehydrated bonito and kombu. It’s the easiest and quickest way to make dashi, with no prep required. To use it, dissolve 1 teaspoon per 1 cup (240ml) of hot water, or sprinkle it directly into soups and dishes while cooking for a quick hit of umami. Just note that it contains added salt, so reduce soy sauce, miso, or extra seasoning in your recipe accordingly.
Use instant dashi powder for noodle soups like soba and ramen, as a base for hot pot dishes, or to add a savory flavor in cooking. For the best flavor: make dashi from scratch. It takes about 20 minutes and only 1–2 ingredients.
Which Dashi Powder To Use?
I like the Shimaya brand’s additive-free dashi powders, which are available at Japanese grocery stores or on Amazon (kombu + bonito or kombu (vegan)). However, you probably can’t find these imported packages in most Asian grocery stores.
Some Japanese words that might be helpful:
- 無添加 = “additive-free”
- 化学調味料は使用しておりません = “MSG-free”
Also, depending on the brands, the ingredients include dried bonito powder AKA katsuobushi, oyster extract, tuna extract, kelp extract, and other natural flavorings.
What Is Hondashi?
Hondashi (ほんだし) is a product name by Ajinomoto, and it’s widely available in Asian grocery stores and some American supermarkets. Although you can buy this dashi powder package easily, it contains MSG.
Be Careful When Using Dashi Powder
Note that dashi made with dashi powder contains salt, unlike homemade dashi. I typically avoid dashi powder in my recipes unless specified. Adjust salt, soy sauce, or miso accordingly if you’re mindful of your salt intake.
Have You Heard Of Dashi Packets?
I thought it’s worth mentioning here that there is another quick method to make dashi. It’s called Dashi Packet, and all you need to do is to throw the packet in water and let it simmer for 3-5 minutes. It’s dashi in tea bag form.
You only need to add 2-3 minutes of cooking time compared to the dashi powder method, but the flavor is much cleaner than dashi powder. Read more about Dashi Packet and How to Use It.
Dashi powder 粉末だし |
Dashi packet だしパック |
Scratch-made 手作りだし |
|
|---|---|---|---|
| Prep time | Instant | 5 mins | 20 mins |
| Flavor | Strong, salty | Balanced | Delicate, clean |
| Best for | Stir-fries, fried rice, quick seasoning | Miso soup, noodle broths, simmered dishes | Clear soups, chawanmushi, dishes where dashi is the star |
| Salt note | Reduce other seasonings | Check label | No added salt |
| Nami’s pick | Emergency only | Daily cooking ✓ | When time allows |
Dashi powder
粉末だし
Dashi packet
だしパック
Scratch-made dashi
手作りだし
Recipes Using Dashi
Japanese cuisine uses dashi to boost the umami content. Here are some examples of classic Japanese dishes with dashi:
- Miso Soup
- Beef Udon
- Oyakodon (Chicken and Egg Rice Bowl)
- Tamagoyaki (Rolled Omelette)
- Shrimp Tempura
The Ultimate Dashi Guide
Dashi plays a vital flavor enhancer in Japanese cooking, so you don’t need to season the food with salt, fat, and sugar. Dashi is a healthy ingredient in our daily diet, rich in minerals and other vitamins. That’s the secret to the Japanese population’s longevity!
Japanese cuisine uses six types of dashi, including vegetarian and vegan options (*).
- Awase Dashi – a stock made from a combination of dried kelp + bonito flakes
- Kombu Dashi * – a stock made from dried kelp
- Katsuo Dashi – a stock made from dried bonito flakes
- Iriko Dashi – a stock made from dried anchovies/sardines
- Shiitake Dashi * – a stock made from dried shiitake mushrooms
- Vegan Dashi * – a stock made from dried shiitake mushrooms and kombu
If you are new to different types of dashi, check out my Ultimate Dashi Guide.
Both are shortcuts for making dashi without starting from scratch, but they produce different results. Dashi powder dissolves instantly in hot water and can also be sprinkled directly into dishes while cooking — it’s the fastest method but produces a less nuanced flavor.
A dashi packet works like a tea bag: you steep it in simmering water for 3–5 minutes and discard it. The result is noticeably more flavorful and closer to homemade dashi. If you have 5 minutes, I recommend the dashi packet over powder for most everyday cooking.
It depends on the brand. Most standard dashi powders — including Hondashi by Ajinomoto — contain bonito (dried fish flakes) and are not vegan. For a vegan option, look for kombu dashi powder, which contains only kelp. I like the Shimaya brand’s kombu dashi powder, which is available at Japanese grocery stores and on Amazon. Always check the ingredient label, as formulations vary by brand.
How to Make Japanese Soup Stock with Dashi Powder
Ingredients
- 2 cups water
- 2 tsp dashi powder (1 packet of Shimaya Dashi Powder)
Instructions
- Gather all the ingredients.
- In a medium saucepan, add 2 cups water and 2 tsp dashi powder.
- Stir well and bring it to a boil over medium heat.
- Once boiling, turn off the heat and the dashi is ready to use. Use it immediately.
- Tip 1: Note that dashi made with dashi powder contains salt, unlike homemade dashi. My honest opinion is that dashi powder is useful to have on hand for emergencies, but I reach for a dashi packet or homemade dashi for anything where the broth is a main flavor. If you only stock one dashi shortcut, make it the packet—the flavor difference is worth the extra two minutes.Tip 2: Unlike scratch-made dashi, instant dashi loses its aromatic top notes quickly. For the best flavor, only mix what you need immediately. If you must store leftovers, keep them in an airtight container for no more than 24 hours.
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