Where chicken, beef, vegetable and fish stock is widely used by European chefs, the Japanese use Dashi stock - it's the basis of so many soups, stews and marinades. The key components of dashi are seaweed, dried fish and sometimes dried shiitake, all of which deliver huge amounts of umami. Whilst the process of making your own dashi is not difficult, it does take some time, so instant dashi stock is a really handy to have about.

Each 5g sachet should be dissolved into 300-400ml of hot water to make up the stock. Stirring in some miso paste will give you a really quick miso soup base.

Allergens: FISH

Ingredients: Flavour enhancer: E621, salt, dried fish powder, flavour enhancer: E635