Yagisawa Concentrated Dashi 360ml bottle with gold cap and traditional Japanese label. Premium Japanese stock for authentic umami-rich cooking.

Yagisawa Shoten Concentrated Dashi

Name: Yagisawa Shoten Concentrated Dashi
Brand: THE WASABI COMPANY
SKU: UMA172
Price: 25.00 GBP
Availability: InStock

£25.00

Net: 360ml Iwate Prefecture, Japan No artificial additives

Concentrated liquid dashi from Yagisawa Shoten — a soy sauce and miso brewery in Iwate Prefecture, founded in 1807 and rebuilt after the 2011 tsunami. Made with dried bonito, kombu, mirin, and Yagisawa's own wheat-brewed seasoning. Dilute with water for an instant dashi base with genuine depth.

£25.00

Dashi is the foundation of Japanese cooking — the clear, umami-rich stock that underpins miso soup, noodle broths, simmered dishes, and sauces. Making it from scratch with kombu and katsuobushi is straightforward but requires good ingredients and attention to timing. This concentrated liquid dashi from Yagisawa Shoten offers a genuine shortcut without compromise.

The base is Yagisawa's own wheat-brewed seasoning — essentially a fermented soy-style liquid — combined with dried bonito powder, kombu, mirin, rice vinegar, salt, and sugar. Dilute it with water and you have a dashi with real depth: savoury, gently sweet, and with the layered umami that comes from both bonito (inosinic acid) and kombu (glutamic acid) working together. There are no artificial flavour enhancers and no preservatives.

Yagisawa Shoten was founded in 1807 in Rikuzentakata, a coastal town in Iwate Prefecture. On 11 March 2011, the tsunami that followed the Great East Japan Earthquake destroyed the town and washed away every one of Yagisawa's facilities — cellars, factory, equipment, and their precious moromi (the living fermentation culture that is the heart of soy sauce production). The 9th-generation owner, Michihiro Kono, pledged to keep every employee on full salary and rebuild. By a near-miracle, a small quantity of Yagisawa's moromi was found intact in a research laboratory in the nearby city of Kamaishi, where it had been donated for cancer research. From those 8 pounds of rescued culture, Yagisawa rebuilt. Production resumed from a temporary site in 2013, and the company continues to produce soy sauce, miso, and dashi true to the methods they have used for over two centuries. Their soy sauce has won the Minister of Agriculture, Forestry and Fisheries Prize three times.

Producer: Yagisawa Shoten Co., Ltd., Rikuzentakata, Iwate Prefecture, Japan. Founded 1807, now in their 9th generation. Producers of soy sauce, miso, dashi, and fermented seasonings.

Ingredients: Wheat brewed seasoning (wheat, salt, rice shōchū, water) (35%), water (33.28%), mirin (rice, rice kōji, rice shōchū) (10%), salt (7.5%), sugar (7%), dried bonito powder (3.8%), rice vinegar (2.5%), kombu (0.92%)

Storage: Store in a cool, dry place away from light. Refrigerate after opening and consume within 1 month.

Net: 360ml

Allergens: Wheat (gluten), fish (bonito)

This is a concentrated dashi — it must be diluted before use. The standard ratio is 1 part dashi concentrate to 17 parts water for a light, clear broth. For a stronger stock, use 1 part concentrate to 10 parts water.

For miso soup, dilute to your preferred strength, heat gently, then dissolve miso paste into the warm broth. Add tofu, wakame, spring onion, or other toppings. Do not boil once the miso is added.

For noodle broths, dilute at a 1:10 to 1:12 ratio for udon or soba. Season further with soy sauce and mirin to taste. Serve hot over cooked noodles with your choice of toppings.

For simmered dishes (nimono), use diluted dashi as the cooking liquid for vegetables, tofu, fish, or root vegetables. The bonito and kombu base provides the gentle umami backbone these dishes depend on.

For rice seasoning, add a small splash of undiluted concentrate to the cooking water when steaming rice for a subtle umami lift.

For marinades and sauces, use undiluted as a flavour base. Combine with soy sauce, mirin, and sake for a quick teriyaki or tare-style sauce. Also excellent stirred into salad dressings.

For chawanmushi (savoury egg custard), dilute at approximately 1:15 and combine with beaten eggs for a silky, umami-rich custard.

For hot pot (nabe), dilute at 1:12 to 1:15 as the base broth and build flavour as ingredients cook in the pot.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Dashi is the foundation of Japanese cooking — the clear, umami-rich stock that underpins miso soup, noodle broths, simmered dishes, and sauces. Making it from scratch with kombu and katsuobushi is straightforward but requires good ingredients and attention to timing. This concentrated liquid dashi from Yagisawa Shoten offers a genuine shortcut without compromise.

The base is Yagisawa's own wheat-brewed seasoning — essentially a fermented soy-style liquid — combined with dried bonito powder, kombu, mirin, rice vinegar, salt, and sugar. Dilute it with water and you have a dashi with real depth: savoury, gently sweet, and with the layered umami that comes from both bonito (inosinic acid) and kombu (glutamic acid) working together. There are no artificial flavour enhancers and no preservatives.

Yagisawa Shoten was founded in 1807 in Rikuzentakata, a coastal town in Iwate Prefecture. On 11 March 2011, the tsunami that followed the Great East Japan Earthquake destroyed the town and washed away every one of Yagisawa's facilities — cellars, factory, equipment, and their precious moromi (the living fermentation culture that is the heart of soy sauce production). The 9th-generation owner, Michihiro Kono, pledged to keep every employee on full salary and rebuild. By a near-miracle, a small quantity of Yagisawa's moromi was found intact in a research laboratory in the nearby city of Kamaishi, where it had been donated for cancer research. From those 8 pounds of rescued culture, Yagisawa rebuilt. Production resumed from a temporary site in 2013, and the company continues to produce soy sauce, miso, and dashi true to the methods they have used for over two centuries. Their soy sauce has won the Minister of Agriculture, Forestry and Fisheries Prize three times.

Producer: Yagisawa Shoten Co., Ltd., Rikuzentakata, Iwate Prefecture, Japan. Founded 1807, now in their 9th generation. Producers of soy sauce, miso, dashi, and fermented seasonings.

Ingredients: Wheat brewed seasoning (wheat, salt, rice shōchū, water) (35%), water (33.28%), mirin (rice, rice kōji, rice shōchū) (10%), salt (7.5%), sugar (7%), dried bonito powder (3.8%), rice vinegar (2.5%), kombu (0.92%)

Storage: Store in a cool, dry place away from light. Refrigerate after opening and consume within 1 month.

Net: 360ml

Allergens: Wheat (gluten), fish (bonito)

Preparation / Cooking