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Marutomo Dashi, Konbu and Katsuo Liquid seasoning, Kelp and Bonito 500ml
- A concentrated liquid seasoning combining the deep umami flavor of Konbu (kelp) and Katsuo (bonito).
- An essential base for Japanese cuisine, ideal for making rich broths, noodle soups, and dipping sauces.
- The liquid form allows for quick and effortless dilution, ensuring consistent flavor integration into any dish.
- Conveniently supplied in a 500ml bottle, perfect for regular use and easy pantry storage.
Unleash the flavor of Japan & Korea: Marutomo Dashi, Konbu and Katsuo Liquid seasoning, Kelp and Bonito 500ml!
Authentic Dual-Source Umami Concentrate
Marutomo Dashi is a meticulously crafted liquid seasoning that captures the essence of Japanese culinary tradition. It achieves its profound umami depth by expertly blending two fundamental dashi components: rich Konbu (kelp) and smoky Katsuo (bonito flakes). This concentrated format ensures maximum flavour impact, allowing users to effortlessly enhance a wide variety of dishes with a genuine, authentic dashi character.The Perfect Balance of Sea and Earth
The flavour profile of Marutomo Dashi is a harmonious marriage of subtle sweetness and deep savouriness. Konbu contributes a smooth, earthy, and mild umami base, while Katsuo adds a smoky, complex, and intensely aromatic top note. This combination creates a rounded, multilayered flavour foundation essential for traditional Japanese cooking, perfect for everyday use.How to Enjoy
Marutomo Dashi is incredibly versatile. For clear soup bases (like Udon or Soba), dilute 1 part dashi with 10 to 12 parts hot water. For simmering dishes (Nimono), use a ratio of 1:6 to 1:8. It can also be used undiluted as a dipping sauce base (e.g., Tempura or Tentsuyu) or added directly to rice dishes and vegetable preparations to instantly impart rich dashi flavour.Best Before, Important Information
MHD: 13.02.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 347 kJ / 83 kcal |
| Fat - of which saturated |
0.1g 0g |
| Corbohydrate - of which sugar |
18.3g 13.5g |
| Protein | 2.2g |
| Natrium (Salt) | 11.4g |
Water, soy sauce (water, SOYBEANS, WHEAT, salt), sugar, salt, ethyl alcohol, flavor enhancers: E621, E635, seaweed extract, dried fish, smoke, kombu, sweetened alcoholic beverage from rice.
Details & Importer
Manufacturer: Marutomo
SSP Konsumgüter Trade & Consult GmbHPhilipp-Reis-Straße 15 B3/B463128 DietzenbachDeutschland
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Frequently asked questions
What is the standard dilution ratio for using this liquid seasoning as a hot noodle soup base?
For a standard hot broth (kake), dilute the liquid dashi concentrate approximately 1 part seasoning to 8 to 10 parts hot water. Adjust the ratio slightly according to personal taste and specific noodle type.
How should the dilution ratio be adjusted when comparing thick Udon versus thin Somen noodles?
Udon noodles absorb less flavor than Somen. Use a slightly lower concentration ratio for Udon (e.g., 1:10) and a higher concentration ratio for delicate Somen (e.g., 1:8) to ensure the thinner noodles are properly seasoned without being oversalted.
How can I intensify the umami flavor of a dish using this dashi without making the overall seasoning excessively salty?
To enhance umami without adding salinity, incorporate a dash of sake or a small amount of miso paste diluted in broth towards the end of cooking. Alternatively, simmer dried shiitake mushroom stems in the water before adding the liquid dashi concentrate.
Can this Konbu and Katsuo Dashi replace standard Mentsuyu for stir-fries, and how does the flavor profile differ?
Yes, it can replace Mentsuyu. This dashi offers a cleaner, more robust umami and savory flavor. Mentsuyu often contains more sugar, so if you desire sweetness in your stir-fry, add a small amount of mirin or sugar when using this dashi instead.
What is the recommended technique for using this liquid dashi when cooking seasoned rice (Takikomi Gohan) to ensure even flavor distribution?
Thoroughly mix the required amount of liquid dashi concentrate with the entire quantity of cooking water before adding it to the rice cooker bowl. Avoid pouring the concentrate directly onto the rinsed rice grains, as this results in inconsistent seasoning after steaming.
