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Description
Tomoe, Hokkaido Salmon Dashi (Shiro Dashi), 200mlA rare white dashi, drawn from salmon. Most dashi leans on bonito; this one is built on salmon. Tomoe's Hokkaido salmon dashi is a pale, white style stock with the deep umami of dried salmon and a natural hint of sweetness. It is an unusual, refined base that gives a familiar savoury depth with a softer, less smoky character. 200ml. Prefer a fish free option? Tomoe also make a Hokkaido kombu dashi. Why Chefs Choose This Distinctive base: a salmon
A rare white dashi, drawn from salmon.
Most dashi leans on bonito; this one is built on salmon. Tomoe's Hokkaido salmon dashi is a pale, white-style stock with the deep umami of dried salmon and a natural hint of sweetness. It is an unusual, refined base that gives a familiar savoury depth with a softer, less smoky character. 200ml.
Prefer a fish-free option? Tomoe also make a Hokkaido kombu dashi.
Why Chefs Choose This
- Distinctive base: a salmon dashi, a point of difference from the usual bonito.
- White-style: pale and clean, so it seasons without darkening a dish.
- Rounded and sweet: deep umami with a natural touch of sweetness.
- Hokkaido salmon: made by a Hokkaido specialist established in 1967.
How to Use
- Soups and broths: mix with warm water for a refined soup or noodle base.
- Rice and porridge: stir into ochazuke or okayu for a gentle savoury note.
- Sauces and dressings: add depth to dressings, marinades and cream sauces.
- Cross-cuisine: a natural fit with fish, chowders and risotto.
Dashi (出汁) is the savoury stock at the base of Japanese cooking, classically drawn from katsuobushi (dried, smoked bonito) and kombu. Less well known is that the same bushi process, simmering, smoking and drying a fish until it is hard enough to shave, is also used with other fish, including salmon, to make sake-bushi (鮭節). This is a shiro dashi (白だし, white dashi) built on that salmon, giving a pale, refined stock rather than a dark, soy-led one. The salmon is from Hokkaido, and Tomoe, established in 1967, specialises in Hokkaido seafood and kelp products.
Learn more: Katsuobushi Without Bonito?!
What does salmon dashi taste like?
Savoury and rounded, with a clear salmon character and a natural sweetness that bonito dashi does not have. It is softer and less smoky than a katsuo stock, cleaner and more delicate, with the white-dashi style keeping it pale on the plate. The salmon note is present but not overpowering once diluted, reading more as a rich, slightly sweet umami than as obviously fishy. It suits dishes where you want depth with a gentler, more distinctive edge.
| Type | Salmon shiro dashi 鮭白だし (salmon white stock) |
| Brand | Tomoe (established 1967) |
| Origin | Japan (Hokkaido) |
| Net Volume | 200ml |
| Best Used As | A refined white dashi for soups, rice and sauces |
What is salmon dashi?
Salmon dashi is a Japanese stock made using salmon rather than the more common bonito. Salmon is dried and shaved much like katsuobushi to make sake-bushi, which is then used to draw a savoury stock. Made in a white-dashi style, the result is pale, refined and rounded, with the salmon adding a gentle sweetness alongside the umami. It is a less common, more distinctive alternative to a bonito or kelp dashi.
How do I use salmon dashi?
Dilute with warm water to taste to make a soup or noodle broth, or stir small amounts neat into rice dishes, porridge, sauces, dressings and marinades for depth. It pairs especially well with fish dishes, chowders and risotto, where the salmon note works with the dish rather than against it. As it carries salt and is fairly concentrated, add it gradually and taste as you go.
How should I store it after opening?
Keep the bottle refrigerated once opened and use within the period stated on the pack. As a liquid stock, chilling keeps it fresh and stable. Wipe the neck and reseal tightly after each use, and give it a shake before pouring if it has settled.
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