Hondashi, the fish stock powder

Before defining the word “Hondashi”, we will explain the word “dashi”. It is known as “dashi” to the essential broth of Japanese cuisine, a base broth for many of the recipes of oriental gastronomy that requires its flavour for the best dishes. A starting point for cooking star recipes such as oriental noodles or miso soup. Its star ingredient? Kombu seaweed. This type of laminated seaweed can be found dried, as pressed leaves, or fresh (as sashimi). However, this is not the only ingredient…

In addition to kombu seaweed, we can find other varieties based on dried bonito or shiitake mushrooms (for more vegetarians). Now that we are clearer about what dashi is, what is hondashi? Well, following the origin of the word, it is this instant powdered broth (a marvel of modernity). You can find hondashi in different formats in our online shop, visit it!

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If you want to enjoy this condiment, here is an excellent recipe:

Sea Broth with Udon and roasted fruits.


  • 200 gr. of udon noodles.
  • 250 gr. of prawns
  • 25 g dried wakame.
  • 1 teaspoon of hondashi
  • 1 green pepper
  • 1 red pepper
  • 1 spring onion
  • 2 spring onion stalks.
  • 2 pears
  • 2 apples
  • 4 tablespoons soy sauce
  • 2 litres of water
  • Sesame oil
  • Olive oil
  • Salt
  • Pepper
  • 1 teaspoon of toasted sesame seeds.


Wash the pears and apples and place them in an ovenproof dish. Bake at 180º C for 20 minutes. Set aside. To make the stock, peel the prawns, set aside on a plate and place the shells in a large pan. Add the hondashi, chopped wakame seaweed, 1 tbsp sesame oil and soy sauce soy sauce. Cook for 10 minutes. Strain the stock, skim and return to the heat. When it comes to the boil, add the udon and cook for 5-8 minutes. Season with salt and pepper. Set aside.

Cut the spring onion, green and red pepper into julienne strips and sauté them in a frying pan with a little oil. Season and add the prawns. Sauté briefly. Put the vegetables in the bottom of the dish, place the noodles on top and pour in the stock. Finely chop the spring onion stalks and sprinkle over the soup. Sprinkle with a little toasted sesame seeds. Serve with the roasted fruit.