Types of Dashi and How to Use Them｜Powder, Granules, Liquid, and Packets

Dashi is essential in Japanese cuisine, but with powdered, granulated, liquid, and dashi pack varieties, it can be hard to know which to choose. 

This article clearly explains the characteristics and benefits of each type of dashi, making it easy for beginners to understand. 

Powdered and Granulated Dashi: Affordable and Convenient for Everyday Use

Powdered and granulated dashi is easy to measure, making it beginner-friendly and convenient for quick preparation. Products such as Dashinomoto or Hondashi are widely used in many homes. These varieties often contain umami components such as MSG (monosodium glutamate), which keep costs down whilst delivering consistent flavour. They are well suited to those who value affordability and ease when incorporating dashi into their everyday cooking.

Dashi Packs: Authentic Flavour from Natural Ingredients

Dashi packs are filled with natural ingredients such as bonito flakes and kombu, and can be placed directly in hot water to extract authentic dashi. Many products are free from artificial seasonings, allowing the natural taste of the ingredients to come through. They are recommended for those who prefer a more refined, natural flavour and aroma.

Liquid Dashi: Easy to Dilute with Consistent Flavour

Liquid dashi is pre-extracted and ready to use, meaning it only needs to be diluted to provide a uniform and reliable flavour. It allows anyone to achieve consistency without extra effort. Compared with powders or packs, preservative-free versions may have a shorter shelf life. This type is most suitable for people who want dependable quality without spending additional time on preparation.

References

・Powder, pack, or dried? Types of dashi and their respective advantages and disadvantages