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Okume Dashi
Miso
Go with Miso Soup
Rice
Go with rice
Noodles
Spice & Seasoning
Dressing
Japanese Sweets & Snacks
Tea,Sake & Beverages
Dashi Tools
New
Our Top Sellers
Gifts
Others
SingleThread Sweet Shellfish Dashi
Perfect balance of sweetness and umami, blended with Chef Kyle Connaughton from SingleThread
15 bags
Free shipping on US orders over $95
Ships within 1-2 days from Brooklyn, NY
The second is a vegetable-based Shojin Dashi, thoughtfully composed of Rishiri Kelp, donko shiitake, tomato, cabbage, and carrot.
Ingredients
All natural ingredients.
All sourced from Japan.
Black Throat Sea Perch
Sweet Kelp
Scallop
Cabbage
Onion
Product Details
Net Weight
3.17oz
Origin
Sourced in Japan
Best Before
180 days from the date of manufacture (printed on the back of the package)
Storage
Freezing recommended or store in a cool, dry place away from direct sunlight
When to Use
Use as a base for miso soup, noodle broth, or to season rice and simmered dishes. Use daily, or as a foundation to build deeper flavors.
Find inspiration on our recipe page.
Our Standards
Founded in 1871 in the Tokyo Wholesale Market, Okume is one of the longest-established seafood specialists in Tsukiji. We are committed to traditional, additive-free practices and carefully chosen methods that honor seasonal fish at their peak. For generations, we’ve supplied Michelin-starred chefs and culinary professionals seeking depth, clarity, and true umami.
100% Natural Ingredients
Additive-Free
Salt-Free
No Yeast Power or
Powdered Extracts
How to Make Dashi
Put a dashi bag in a saucepan and fill it with water
1
Bring the water to a boil and continue boiling at medium heat for 7 to 8 minutes to extract the dashi
2
Turn off the heat and remove the dashi bag
3
Your Preferred Dashi Depth
Brew lighter for daily dishes or richer for deeper, more layered flavor
Standard Dashi
1 bag per 1¼ cups (300ml) of water
Rich Dashi
2 bags per 2 cups (500ml) of water
Unlock the Full Umami
Water is a critical component for the best dashi experience.
Soft water is essential for drawing out the clean, deep flavor of dashi, especially in kombu-based blends.
While Japan naturally has soft water, many regions in the US do not. Hard water can suppress umami and even introduce bitterness.
That’s why we’re proud to partner with Cleansui to bring you their new Culinary Water System, developed specifically for dashi and tea. If you're in a hard water area, we recommend using Cleansui's Culinary Water Pitcher to get the most from your dashi.
Our Dashi is Truly Natural
Natural Ingredients Only
Additive-Free
Salt-Free
Chemical-Free
No Artificial Seasonings
No Yeast Extract
No Powdered
Soy Sauce
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Frequently Asked Questions
How to extract dashi?
Place a dashi bag in a saucepan and fill with water. Bring to a boil, then simmer at medium heat for 7 to 8 minutes to extract the flavor. Turn off the heat and remove the bag.
You can also open the bag afterward and roast the remaining ingredients with soy sauce, sugar, mirin, and sake to make a simple furikake for rice or onigiri.
What's the best way to store it?
Freezing is recommended. Otherwise, store in a cool, dry place away from direct sunlight.
How can I bring out more umami?
Add salt or miso to deepen the umami. You can also use two dashi bags or brew with soft water for a richer extraction.
What dishes is this best suited for?
Use as a base for miso soup, noodle broth, or to season rice and simmered dishes. Use daily, or as a foundation to build deeper flavors.
Find inspiration on our recipe page.
Does it contain any additives or powdered extracts?
No. It’s made with natural ingredients only, additive-free, salt-free, and chemical-free. There are no artificial seasonings, powdered soy sauce, or yeast extract.
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