Hondashi is the quick and easy route to authentic Japanese soup stock, and this one from Kanetora is made from true bonito, skipjack tuna that has been dried, smoked and fermented into the prized flakes known as katsuobushi. That traditional process is what gives the powder its deep, smoky, profoundly savoury character, the unmistakable backbone of Japanese dashi.

Its advantage is speed without compromise. Rather than shaving and steeping katsuobushi by hand, a spoonful dissolves in moments in hot water to yield a fragrant, umami rich stock, delivering the smoky depth of properly made bonito dashi in seconds and with perfect consistency batch after batch.

It is a true kitchen workhorse, forming the base of miso soup and clear soups, the broth for udon, soba and ramen, and the savoury foundation of simmered nimono dishes, sauces, glazes and dressings. A pinch also works as a seasoning to add instant, smoky umami to almost any dish. Supplied in an economical 1kg pack.

Why choose Sea House Hondashi?

• Authentic smoked bonito. Made from dried, smoked and fermented skipjack katsuobushi for real depth.
• Quick and easy. Dissolves in moments for a fragrant dashi with no brewing.
• Consistent every time. The same smoky, umami rich base at every service.
• A kitchen workhorse. For miso soup, noodle broths, simmered dishes, sauces and seasoning.
• Economical format. A practical, long keeping 1kg pack.