Ripe Japanese tomato and sea bream dashi in one bottle: a savoury, gently tart base for soups, broths and sauces. Oishii Tomato Dashi (おいしいとまとだし) is made by Nihon Shizen Hakko, a Japanese vinegar maker, from ripe domestic tomatoes brought together with a sea bream (真鯛, madai) extract and a touch of brewed vinegar. The label sums it up: 国内産完熟トマトにだしを合わせたコクと旨味, ripe Japanese tomatoes with dashi for depth and umami. It gives you the acidity and sweetness of tomato and the savoury backbone of a fish stock in a single pour. Why Chefs Choose This Two jobs in one: tomato and fish dashi together, so a soup or sauce has body and umami from the start Gentle acidity: tomato and brewed vinegar give brightness without the harshness of raw tomato Japanese tomatoes: made with ripe tomatoes grown in Japan Quick depth: builds a broth or sauce in minutes that would otherwise start with stock and passata How to Use Soups: a base for tomato soups and minestrone-style broths, let down with water or stock to taste Noodles and rice: a broth for udon, ramen or somen, or a tomato zosui or risotto Simmering: braise fish, chicken or vegetables in it for a quick Japanese-Italian stew Dressings: whisk with oil for a tomato dressing, or add a spoonful to a vinaigrette Dashi (出汁) is the stock at the heart of Japanese cooking, most often drawn from kombu and bonito, but the word covers any stock that carries umami. Tomato fits well: it is naturally rich in glutamate, the same umami compound as kombu, and Japanese cooks have taken to pairing it with dashi in soups and simmered dishes. Here the fish side comes from sea bream (tai, 鯛), prized in Japan for its clean, delicate flavour. The maker, Nihon Shizen Hakko (日本自然発酵), was founded in 1990 and is best known for its Oishii Su (おいしい酢) vinegars. It is based in Gifu and Aichi, and a touch of brewed vinegar gives this bottle its gentle tartness. Learn more: Dashi What does tomato dashi taste like? Like a good tomato soup with a savoury undertow. The tomato comes first, ripe and gently sweet with a soft tartness, then a rounded, brothy depth from the sea bream extract carries it into the finish. It is less sharp than raw tomato or passata and more savoury than a plain tomato base. Warmed, it reads as a light, clear-tasting broth; reduced, it becomes a sweeter, more concentrated sauce. Product Details Type Tomato dashi seasoning (とまとだし) Product Oishii Tomato Dashi (おいしいとまとだし) Maker Nihon Shizen Hakko Co., Ltd. (日本自然発酵), founded 1990 Key Components Ripe Japanese tomato, sea bream (madai) extract, brewed vinegar Origin Japan Volume and Format 360ml bottle Storage Room temperature, away from heat and humidity, before opening. Refrigerate after opening Best Used As Soup and broth base, simmering liquid, dressing Is tomato dashi vegetarian? No. It contains a sea bream (fish) extract, which is where much of its savoury depth comes from. Check the ingredient declaration on the bottle for full ingredient and allergen information. Do I need to dilute it? Taste it first and follow any guidance on the label. For a soup or noodle broth, let it down with water or stock until it tastes right to you. For a sauce, simmer it with your other ingredients and reduce to the consistency you want. How should I store it? Keep the unopened bottle at room temperature, away from heat and humidity. Once opened, keep it capped in the fridge and use it within the time shown on the label. Shake before use, as tomato solids can settle.
