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Description
Ninben, Nihonbashi Premium Golden Dashi Powder, 100gRestaurant grade dashi from a 1699 Tokyo house. Ninben's premium golden dashi is a refined step up from everyday instant stock: high grade bonito and kombu milled to a powder that dissolves into a clear, balanced broth with real depth. From a katsuobushi house founded in 1699, it is the convenient route to a stock that tastes drawn by hand. 100g. Why Chefs Choose This Premium grade: high quality bonito and kelp for a refined, balanced stock. Clarity:
Restaurant-grade dashi from a 1699 Tokyo house.
Ninben's premium golden dashi is a refined step up from everyday instant stock: high-grade bonito and kombu milled to a powder that dissolves into a clear, balanced broth with real depth. From a katsuobushi house founded in 1699, it is the convenient route to a stock that tastes drawn by hand. 100g.
Why Chefs Choose This
- Premium grade: high-quality bonito and kelp for a refined, balanced stock.
- Clarity: dissolves clean for a clear broth, not a cloudy one.
- Heritage maker: Ninben has specialised in katsuobushi since 1699.
- Speed: a near hand-drawn dashi in seconds, ready when service is.
How to Use
- Clear soups: the base for suimono and a refined miso soup.
- Chawanmushi: a clean, savoury dashi for savoury custards.
- Noodle broths: build udon and soba tsuyu with depth.
- Seasoning: a pinch lifts sauces, dressings and simmered dishes.
Dashi (出汁) is the savoury stock at the heart of Japanese cooking, classically drawn from katsuobushi (dried, smoked, fermented skipjack) and kombu (kelp). This is a premium dashi powder, the same ingredients milled fine, where the grade of the bonito and kelp shows in a cleaner, rounder result. Ninben (にんべん) is one of Japan's most respected katsuobushi houses, founded in Nihonbashi, Tokyo, in 1699, and the "golden dashi" name points to the clear, amber stock it produces.
Learn more: Japanese Food Guide: Dashi
What does premium dashi powder taste like?
Clean, rounded and savoury, with the smoky depth of bonito balanced by the marine sweetness of kelp and a long umami finish. The premium grade shows in the balance: less of the flat, salty edge of a basic powder, more of the layered savouriness you get from a carefully drawn stock. It makes a clear, refined broth that can carry a dish on its own, which is why it suits clear soups and delicate steamed dishes where the dashi is on show.
| Type | Premium dashi powder (黄金だし, ōgon dashi) |
| Brand | Ninben (founded 1699) |
| Origin | Japan (Tokyo) |
| Net Weight | 100g |
| Best Used As | Refined dashi for clear soups and steamed dishes |
What makes this dashi powder premium?
It comes down to the grade of the ingredients and the balance of the blend. A premium dashi powder uses better bonito and kelp and is formulated for a cleaner, rounder, more refined stock rather than a flat, salty hit. From a heritage katsuobushi maker like Ninben, that shows in a clearer broth with more layered umami. It costs more than a basic instant dashi, and the difference is most obvious in dishes where the stock is tasted on its own.
How much do I use per litre?
Start at roughly one teaspoon per 200ml of hot water, about a tablespoon per litre, and adjust to taste and to the dish. Stir until dissolved. As the powder carries some salt, keep the rest of the seasoning light and taste before adding soy or salt. For clear soups, err on the lighter side so the refinement of the stock comes through.
How should I store it?
Keep it sealed in a cool, dry place away from steam and direct light. Fine powder draws in moisture and clumps if left open near the stove, so reseal the pack or decant into an airtight container and use a dry spoon. Kept dry, it holds its flavour until the date on the pack.
Shipping Notes
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