An easy-to-use powdered dashi made entirely from natural ingredients.
This blend brings together artisan-crafted bonito flakes from Kagoshima, charcoal-grilled flying fish (yakiago) from Nagasaki, rich shiitake mushrooms from Kyushu, and natural ma-kombu from Hokkaido.
Unlike granulated dashi, it contains no salt, no MSG, and no yeast extract — nothing but the ingredients themselves, ground fine. Because there is no salt, you control the seasoning entirely.
How to Use
2 teaspoons (6 g) of powder to 500 ml of water. Bring to a simmer and let the flavour draw out — the powder dissolves into the broth, so there is nothing to strain.
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Miso soup, clear soups, simmered dishes — the everyday foundation of Japanese cooking.
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Soups, stews and braises — use in place of chicken or vegetable stock. Dashi is lighter and cleaner, and lets the vegetables and meat taste more like themselves.
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Risotto, paella, poached fish, steamed clams — anywhere a savoury liquid is called for.
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Straight into the pan — because it is a fine powder with no salt, you can also sprinkle it directly into omelettes, dressings, or a stir-fry for a hit of umami.
Why MIYABI
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No MSG, no salt, no yeast extract. Only the four ingredients, finely ground.
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Four named origins — Kagoshima bonito, Nagasaki yakiago, Kyushu shiitake, Hokkaido ma-kombu.
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Yakiago (charcoal-grilled flying fish) gives this blend a clean, elegant depth that bonito alone cannot.
| Raw materials name |
Bonito flakes, grilled flying fish, shiitake mushrooms, kombu (kelp)
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| content by volume |
Net weight: 60g (makes approximately 5 litres of dashi)
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