Ajinomoto Hondashi vs Dashi vs Shiro Dashi
When it comes to Japanese dashi soup stock, in addition to regular dashi and Shiro Dashi, there is one more popular dashi in Japan. That is “Hondashi (ほんだし)”. As you may already know, it is correctly a product of seasoning mix from the leading Japanese food company “Ajinomoto (味の素)”.
The Difference: Dashi vs Shiro Dashi vs Ajinomoto Hondashi
Actually, the relationship between the Ajinomoto Hondashi and dashi is similar to that of Mentsuyu and Kikkoman’s “Hon Tsuyu (本つゆ)”. Then, what is the difference between normal dashi stock, Kikkoman Hondashi, and Shiro Dashi? Today, I did some online research about that, so I will share the result.
Dashi (出汁, だし)
As I wrote about it before, there are 2 types of dashi in Japanese cuisine, “Dashi (出汁)” and “Dashi (だし)”. The former “Dashi (出汁)” is soup stock made from ingredients such as Kombu seaweed, Katsuobushi dried bonito flakes, and Niboshi dried sardines, which is commonly used in households around the country.
On the other hand, the latter “Dashi (だし)” is the Kansai-style liquid soup base made by combining “Dashi (出汁)” primarily from Kombu seaweed with light-colored soy sauce. In addtion to being prepared for making the broth of Japanese noodle soups, both dashi form the base for various Japanese dishes.
Shiro Dashi (白だし)
Next, Shiro Dashi is a light-colored soup stock made by combining “dashi (出汁)” from ingredients such as Kombu, Katsuobushi, and Shiitake mushrooms with seasonings such as white soy sauce, light-colored soy sauce, mirin, and sun-dried salt.
Favored by professional Japanese chefs, Shiro Dashi is a versatile liquid seasoning with a refined flavor. Like Mentsuyu, it is diluted with water according to the use. One primary merit of using Shiro Dashi is that it can make the most of the original color of food materials thanks to its light clear color.
Lastly, according to the official website of Ajinomoto, Hondashi is a powdered soup stock mix made with 3 different varieties of Katsuobushi flakes rich in fragrance, body, and taste. As with regular dashi stock, the powder can be used in a wide range of dishes.
About Ajinomoto Hondashi Powder
For those of you who want to find out more about Ajinomoto Hondashi, here is the in-depth information.
According to the ingredient list, the Ajinomoto Hondashi powder consists of salt, sugar, milk sugar, powdered Katsuobushi extract, yeast extract, fermented wheat protein, fermented yeast extract, and seasonings including amino acids.
How to Use (Instructions)
The Hondashi powder is usually added to water before ingredients are simmered, but if you want to give a dish, like Suimono soup, the good fragrance of Katsuobushi, add the seasoning mix as a finishing touch.
For Dashi Stock
- If you want to make 4 servings of dashi stock, add 4 grams of Hondashi powder to a pot of 600 ml water (hot or cold) and heat it.
- For Miso Soup (4 Servings): 4 g Hondashi powder, 600 ml water, 2 and 1/2 tablespoons miso
- For Nimono (2 Servings): 1 teaspoon Hondashi powder, 200 ml water, 2 tablespoons sake rice wine, 2 tablespoons soy sauce, 1 tablespoon mirin sweet cooking rice wine, 1 tablespoon sugar
- For Cooked Rice (4 Servings): 1 teaspoon Hondashi powder, 1 tablespoon sake, 1 tablespoon soy sauce, 2 tablespoons mirin, 1/2 teaspoon salt, 300 g rice
- For the broth of Udon or Soba (2 Servings): 2/3 teaspoon Hondashi powder, 600 ml water, 50 ml soy sauce, 50 ml mirin
- For the broth of Oden (4 Servings): 1 and 1/2 tablespoon Hondashi powder, 1600 ml water, 3 tablespoons soy sauce, 2 tablespoons mirin, 1/2 teaspoon salt