Mizkan “Professional Taste” White Dashi is a premium, restaurant-grade concentrated soup base crafted with a balanced blend of kombu kelp, bonito flakes, and rich chicken stock. Designed to recreate the authentic flavor used by professional Japanese chefs, this white dashi offers a clean yet deep umami with no unwanted gaminess.
With a 10× dilution ratio, this high-concentration dashi is ideal for udon broth, simmered dishes, soups, and a wide range of Japanese cooking. Packed in a 500ml PET bottle for easy use at home or in commercial kitchens.
・Contents: 1 bottle (500ml)
・Type: Concentrated Japanese soup base (white dashi)
・Dilution Ratio: 1:10 for udon (adjust depending on dish)
・Made in Japan
Features:
・Authentic professional flavor — same taste used in restaurants.
・Deep umami from kombu, bonito, and chicken stock.
・No strong gamey smell thanks to carefully refined chicken broth.
・High-concentration (10×) for excellent cost performance.
・Versatile for udon, soups, nimono (simmered dishes), tamagoyaki, hot pot, and more.
・Convenient 500ml bottle suitable for both home and commercial use.
・Type: Concentrated Japanese soup base (white dashi)
・Dilution Ratio: 1:10 for udon (adjust depending on dish)
・Made in Japan
Features:
・Authentic professional flavor — same taste used in restaurants.
・Deep umami from kombu, bonito, and chicken stock.
・No strong gamey smell thanks to carefully refined chicken broth.
・High-concentration (10×) for excellent cost performance.
・Versatile for udon, soups, nimono (simmered dishes), tamagoyaki, hot pot, and more.
・Convenient 500ml bottle suitable for both home and commercial use.
Salt (Japan, Korea), Soy Sauce (contains wheat, soybeans), Sugar, Concentrated Chicken Stock, Concentrated Dashi (kombu kelp, bonito flakes), Protein Hydrolysate (contains wheat, gelatin), Kombu Extract, Coarsely Crushed Bonito Flakes, Coarsely Crushed Sodabushi (auxiliary bonito), Yeast Extract (contains soybeans) / Seasoning (amino acids, etc.), Alcohol.
Recommended Dilution:
Udon / Soba broth - 1:10
Chawanmushi (egg custard) - 1:12–1:15
Nimono (simmered dishes) - 1:7–1:10
Soup / Clear broth - 1:12–1:15
Tamagoyaki (Japanese omelette) - Add 1–2 tsp per egg
1.Mix the white dashi with water according to the ratio.
2.Heat as needed.
3.Adjust saltiness to taste.
Udon / Soba broth - 1:10
Chawanmushi (egg custard) - 1:12–1:15
Nimono (simmered dishes) - 1:7–1:10
Soup / Clear broth - 1:12–1:15
Tamagoyaki (Japanese omelette) - Add 1–2 tsp per egg
1.Mix the white dashi with water according to the ratio.
2.Heat as needed.
3.Adjust saltiness to taste.
Frequenly Bought Together
- Choosing a selection results in a full page refresh.