noodle soup with dashi stock served in a white bowl.

Dashi is an essential part of many Japanese dishes. Unlike soup stock from other cuisines, dashi is only made from two ingredients and takes around 10 minutes to make.

This blogpost will explain what dashi is, the different types of dashi stock, how they’re used in Japanese cuisine and how chefs can incorporate them into their recipes to add an extra depth of flavour to any Japanese or fusion dish.

What is dashi?

Dashi is a Japanese soup stock that is typically made of fish such as dried bonito flakes or sardines, kombu, dried shiitake mushrooms, or a combination of both vegan/vegetarian and seafood ingredients.

The soup stock adds an extra depth of favour to dishes, known as umami. Let’s explore the different types of dashi stock:

Types of dashi stock

  • Awase Dashi: made of different combinations, but mainly bonito flakes and dried kelp, this is the most popular dashi stock used in a variety of soup-based dishes.
  • Kombu Dashi: only made of one ingredient, this is the easiest dashi to make and has the most subtle flavour. Ideal for vegetarian and vegans, the soup stock is also used to give a gentle flavour to seafood dishes.
  • Katsuobushi Dashi: made of dried bonito flakes, this is an all-purpose dashi stock that can bring an umami flavour to almost any dish.
  • Shiitake Dashi: made of dried shiitake mushrooms, it’s mostly used as a base for boiled foods. This is ideal for vegetarian and vegan customers who like meaty flavours.
  • Niboshi Dashi: made of baby dried sardines, this soup stock brings a strong fishy flavour to dishes – which means it should be used carefully.

How to Use Dashi in Your Restaurant Meals

Below is a list of dishes containing dashi stock that you can incorporate in your restaurant meals:

  • Awase Dashi: this is great for dishes such as miso soup, tamagoyaki (Japanese omelette) and oden.
  • Kombu Dashi: ideal for vegetarian and vegan dishes such as vegetable ohitashi and yodofu; but also great for seafood dishes such as clam soup and salmon kombu roll.
  • Katsuobushi Dashi: perfect for giving an aromatic flavour to any clear soups, simmered vegetable and noodle soup dishes.
  • Shiitake Dashi: mainly used to enhance the flavour of kombu or katsuo dashi, this soup stock is great for fusion dishes such as salmon tartare bites, shiitake broth & miso tofu and vegetarian udon.
  • Niboshi Dashi: great for adding a strong fishy aroma to miso and udon soups, rice bowl dishes and simmered dishes.

Dashi recipes

You may ask, what is dashi made of? Below are recipes of different types of dashi.

Awase dashi recipe

  • 20g dried kombu
  • 20g dried bonito flakes
  • 1l water
Preparation method:
  • Put kombu in hot water for 30 minutes, bring to boil and turn off heat. Add bonito flakes and wait for 2 minutes. Strain the soup stock.

Kombu dashi recipe

  • 20g kombu (dried kelp)
  • 1l water
Preparation method:
  • Cut kombu into 10cm squares. Add the pieces to hot water and boil on medium heat. Turn off heat and keep kombu soaked for 30 minutes. Strain the soup stock.

Katsuobushi dashi recipe

  • 30g dried bonito flakes
  • 1l water
Preparation method:
  • Boil water, add bonito flakes and turn off heat. Let the flakes sit for 2 minutes before straining them. For a stronger flavour, you can leave the bonito flakes in the water for longer.

Shiitake dashi recipe

  • 40g dried shiitake mushrooms
  • 1l water
Preparation method:
  • Slowly wash the mushrooms to remove dirt. Soak in cold water and cover with lid. Refrigerate for 7-8 hours, once done, strain the mushrooms.

Niboshi dashi recipe

  • 30g dried baby sardines
  • 1l water
Preparation method:
  • Remove head and intestines of the sardines and toast them in a pan or oven grill. Once done, boil in hot water for 10 minutes and strain them out.

We hope our guide to dashi has been of help. Use any of the above dashi stocks to create a base flavour for your restaurant dishes. If you feel extra creative, try combining some of the ingredients and share the outcome with us.

Don’t forget to sign up to our newsletter if you’re interested in receiving all the latest news, updates and recipes related to the Japanese foodservice industry.

Vegan dishes including edamame beans served on black plates, alongside drinks.

World Vegan Month is almost here, to celebrate the movement, we’ve put together a list of exciting vegan Japanese recipes chefs can incorporate in their restaurant menus, to cater for their vegan customers.

Below we have full-course vegan meal recipes, including an appetizer, a main dish, and a dessert. Make this a part of your menu to provide a full vegan experience to customers.

Vegan gyoza

Dumplings served with soy sauce, on black tray with chopsticks.

Gyozas are a great appetizer, popular across the world. Different variations of the dish have been created, filled with pork, ground beef, lamb, or vegetables.

Let’s explore a vegan gyoza recipe with a special umami twist.


For gyoza filling:

  • 25g Finely chopped onion
  • 3g Crushed garlic
  • 3g Finely chopped ginger
  • 3g Finely chopped, seedless red chilli
  • 2 Finely Chopped Spring onion
  • 100g Finely Chopped Mushrooms
  • 100g Cabbage
  • 50g Grated carrots
  • 20ml Toasted sesame oil
  • 20 Dumpling skins
  • 100ml Vegetable oil
  • 3g Salt

For dipping sauce:

  • 25ml Soy sauce
  • 50ml Yumai rice vinegar
  • 25ml Honteri
  • 5ml Toasted sesame oil

Preparation method


1. Add vegetable oil, onion, garlic, ginger and chilli on heated pan and sautéfor 4 minutes. Add the remaining vegetables and cook for 15 minutes. Once done, season with soy sauce and toasted sesame oil.

2. Take the dumpling skin and place the filling mixture in the centre. Use your index finger to wet the top half of the skin, fold it and crimp and stick the edges.

3. Heat oil and fry until the gyoza bottoms are golden and crisp. Add water to the pan and cover to steam for 2 minutes. Remove lid and continue to fry until water has evaporated.

Dipping sauce:

1. Mix all ingredients and serve alongside gyozas.

Takikomi Gohan

Takikomi Gohan is a mixed rice dish packed with a variety of flavours. Let’s discover how to make the vegan version of the dish.


  • 300g Japanese rice
  • 25ml Sake
  • 25ml Honteri
  • 25ml Soy sauce
  • 15g Shiitake mushrooms
  • 15g Bamboo sprouts
  • 20g Kombu
  • 15g Carrot
  • 15g Black beans
  • 100ml Kombu dashi
  • 2g Salt

Preparation method

1. Rinse and soak rice for 30 minutes. Rinse and soak mushrooms in boiling water for 5 minutes.

2. Cut bamboo and carrots vertically, draining excess liquid. Thinly slice and drain mushrooms.

3. Mix dashi, Honteri, sake and soy sauce into a bowl.

4. Add water and rice into a pan followed by the dashi mixture and stir. Add the remaining ingredients, from hardest to softest and cook until rice is cooked. Once done, mix well and serve.

Chocolate Mochi

Chocolate doughs sprinkled with cacao powder.

This delicious Japanese dessert is made of glutinous rice. Let’s discover how to make these chewy little bites:



  • 60g Dark chocolate
  • 50ml Almond milk

Mochi dough:

  • 140g Glutinous rice flour
  • 60ml Water
  • 10g Vegan cacao powder
  • 40g Sugar
  • 40ml Full-fat coconut milk
  • Corn-starch
  • 1 ml Vanilla extract

Preparation method


1. Filling of mochi is made of ganache. Heat almond milk until it comes to a boil. Pour milk onto chunks of dark chocolate and whisk until chocolate has fully melted. Refrigerate the ganache.

2. Once ganache is firm, start scooping small balls using an ice cream scooper. Just before wrapping, transfer them to the freezer for 10 minutes.

Mochi dough:

1. Mix rice flour, sugar, cacao powder, water, vanilla, and coconut milk. Steam for 20 minutes to create a sticky dough.

2. Refrigerate the dough until cold. Dust working surface with corn-starch, scoop out small quantities of dough and flatten roundly.

3. Place ganache ball into the middle on the mochi round, wrap and pinch the dough edges to seal.

4. Durst with cocoa powder and refrigerate for two hours before serving.

We hope you enjoyed our three course meal recipes and use them as an inspiration for your World Vegan Month menu. If you’d like to enquire about our vinegars and Honteri used in the recipes, please get in touch with our expert team here.

Alternatively, you can also sign up to our newsletter for all the latest recipes, news, and trends within the Japanese food service industry.

Japanese egg sandwich served with tea and uni pasta

With World Sandwich Day on the horizon, we’ve put together some popular Japanese sandwich recipes that are loved by foodies across the world.

Whether you’re a chef at a Japanese or fusion restaurant, replicate these recipes or use them as an inspiration for creating your own sandwiches.

Katsu Sando

Katsu! You’ve probably heard of this Japanese food plenty of times before; surprisingly, it can also be used in sandwiches.

The Katsu Sando consists of crispy pork or chicken cutlets (which we’ll be discussing today) sandwiched between Japanese style milk bread. The cutlets can be deep-fried or baked.

Ingredients (2 servings)

  • Four slices of Japanese bread
  • 2 pieces of boneless pork loin
  • 1 cup panko breadcrumbs
  • 100g All-purpose flour
  • Thinly sliced white cabbage
  • 1 egg
  • 1 tbsp. Kosher salt
  • 2g Black pepper
  • 50ml Tonkatsu sauce
  • Vegetable oil for frying 300ml
  • 50ml Shiragiku
  • 50g Butter

Preparation method

1. Mix breadcrumbs and 1 ½ tbsp oil. Toast on medium heat until dark brown.

2. Add ½ tbsp oil into the egg and whisk together.

3. Pre-heat oil for deep-frying or oven to 200 C (400 F).

4. Make slits on the tissue connecting the meat and the fat.

5. Mould the meat and bring back to its original shape. Add Shiragiku, salt and pepper.

6. Dip the meat into flour, egg mixture and breadcrumbs. Deep fry or oven bake.

7. Spread butter on all bread slices, add tonkatsu sauce, cabbage, and cooked cutlet on one slice, cover with the other and add plate to press things into place.

8. Cut the crust and serve.

Japanese Egg Sandwich

Also known as Tamago Sando, the Japanese Egg Sandwich is regarded as a convenience food, but there’s no harm in incorporating it into your restaurant menu and perhaps adding your own touch to it.

The sandwich is popular across the world due to plain eggs going so well with the milky and sweet Japanese bread.

Ingredients (2 servings)

  • Four slices of Japanese bread
  • 3 eggs
  • 2 tsp milk
  • ¼ tsp salt
  • 2 tbsp Japanese mayo
  • 1/3 tsp sugar (to add a slight sweetness)
  • Butter

Preparation method

1. Boil eggs on medium heat, cook for 12 minutes and transfer to cold water to peel shells.

2. Mash peeled eggs and mix sugar, salt, milk, and mayo.

3. Spread butter on all bread slices. Evenly distribute the egg salad on one slice. Cover with the other and add plate to press things into place.

4. Cut the bread crusts and serve.

Japanese Fruit Sandwich

A Japanese fruit sandwich is unlike any other, consisting of whipped cream and seasonal fruits being tucked between bread slices – served for breakfast, lunch or dinner.

Add a touch of unconventionality and colour to your restaurant by incorporating the dish in your menu.

Ingredients (2 servings)

  • Four slices of Japanese bread
  • 12 strawberries
  • 2 kiwis
  • 1 mango
  • 1 cup whipped cream
  • 2 tsp sugar

Preparation method

1. Symmetrically cut fruits into equal parts and remove moisture using a paper towel.

2. Add heavy whipping cream and sugar into a bowl and start whisking until cream is thickened to the right consistency.

3. Spread the whipped cream on all bread slices and diagonally align all fruits.

4. Add more whipped cream between fruits and cover with another slice.

5. Tightly wrap the sandwiches with cling film and refrigerate overnight.

6. Remove cling film and cut the sandwich in half, diagonally. Remove the crust and serve immediately.

As you may have gathered, there’s no denying that Japanese Sandwiches are an art form. Incorporate them into your restaurant menus on World Sandwich Day and watch your customers fall in love with them.

Sign up to our newsletter to be informed of new recipes for your restaurants as well as learning about the latest trends dominating the Japanese foodservice industry.

You can also get in touch with us here for information on our Japanese vinegars and seasoning.

How to Make Teriyaki Sauce?

A staple in Japanese cooking, teriyaki sauce is an easy-to-make versatile sauce that can be used to elevate the flavours of almost any dish.

The sauce can also be found in supermarkets; however, the fresh authentic version will have a much better taste, with no preservatives that are often found in bottled sauces.

So, let’s learn how to make teriyaki sauce.

What is Teriyaki Sauce?

Teriyaki sauce is considered as a fundamental Japanese marinade and seasoning invented by Japanese chefs in the 17th century. It’s traditionally made by mixing and heating soy sauce, mirin and sake. 

But let’s explain what teriyaki means. Teriyaki is made up of two Japanese words, ‘teri’ which refers to the shine on the food given by the sugar in the mirin and ‘yaki’ which is the food preparation method referring to grilling, broiling, or pan-frying.

So, in general, teriyaki is a Japanese cooking technique, referring to meat being marinated in teriyaki sauce and then broiled or grilled – rather than the sauce itself.

Apart from being used as a marinade, it can also be served as a dipping sauce or poured over the meat once it’s been cooked.

The traditional homemade teriyaki sauce is a thin mixture, but it can also be thickened to be used for dipping. Whereas, store-bought bottled varieties are thicker and may not taste as good as the fresh version. 

Teriyaki Sauce Recipe

The traditional Japanese teriyaki sauce contains five main ingredients. However, non-traditional versions contain additional ingredients. You should adjust your ingredients based on your taste and whether you want a Japanese or westernised teriyaki sauce. 

This easy-to-make recipe takes around 5 minutes and serves up to 4 people.

Teriyaki Sauce Ingredients

For a traditional Japanese teriyaki sauce recipe that can be used as a marinade and glaze, you only need four ingredients:

However, if you’re looking to enhance the taste further, you can add any of the below ingredients:

  • Garlic (crushed)
  • Ginger (peeled and finely grated)
  • Honey
  • Sesame oil

If you want to use teriyaki only as a dipping sauce, add in cornflour mixed with water for a thicker consistency because without it, the sauce would be too runny. 

Preparation Method

Whether you’re making a traditional or less traditional version of teriyaki sauce, the preparation method is simple for both.

Pour water into a small pan and mix all the ingredients together. Keeping on medium heat, stir until the sugar has completely dissolved and bring the sauce to a boil.

To give the sauce that glossy shine and slight thickness, lower the heat and continue to cook for 5 minutes.

If you feel your sauce is too thin and want to thicken it more to be used as a dipping sauce, simply mix the cornflour with cold water and add it in the sauce – cook this further until you achieve your desired thickness.

The sauce can also be thinned with water if it’s too thick for your liking. Once the sauce has been cooked, turn off the heat and let it cool before serving or storing it in the refrigerator.

Homemade teriyaki sauce has a shorter shelf life and is best kept in the fridge and used within a few days or frozen for longer storage. While the shelf life of store-bought teriyaki sauce kept in the pantry is 3-6 months if opened and 3 years if left unopened.

What Does Teriyaki Sauce Taste Like?

Teriyaki sauce is a sweet, tangy and sticky sauce. The authentic, homemade, traditional version of the sauce will also have salty umami undertones due to mirin and soy sauce.  

The less traditional version will have the same taste, but with a slight hint of other ingredients included in the recipe, such as ginger and garlic.  

Teriyaki Sauce Uses

Best known for complementing grilled dishes such as Grilled Teriyaki Chicken and Grilled Teriyaki Salmon, the sauce is mainly used as a marinade or glaze for meat and fish dishes.

The beauty of the sauce is that it can be used for barbecuing dishes such as chicken wings and lamp chops, used as a sauce in burgers, in salad dressings, noodle dishes such as teriyaki chicken noodle, stir-fries such as teriyaki chicken stir-fry and as a dipping sauce for dishes such as teriyaki pot stickers.






Why Use Mizkan’s Honteri in Teriyaki Sauce?


Mizkan’s Honteri, is a mirin-style sweet seasoning, but with lower alcohol levels. Because it contains 0.5% alcohol, it does not require boiling like mirin, so it is quicker and easier to use.

When using mirin in teriyaki sauce, you must boil it first to evaporate the alcohol. With Honteri, you can just add it alongside other ingredients and start the teriyaki sauce making process.

The ingredient is perfect in teriyaki sauce as it adds a complex and rounded sweetness as well as helping to accentuate and balance savoury flavours of dishes. 




If you want to find out more about how to use Mizkan Chef products in your restaurants, get in touch with our expert team here.

You can also sign up to our newsletter to keep up to date with all the latest news and trends within the foodservice sector.

When we challenged French Chef, Pierre Sang Boyer, to make a Korean-French fusion recipe with Honteri we were excited to see what he would come back with. As you might expect, he rose to the challenge effortlessly to create a beautiful flavoursome seafood recipe, blending both cuisines perfectly.

About Pierre Sang:

In France, Pierre Sang is one of the most recognisable names in the foodservice industry with a high-profile media presence which stemmed from his first TV appearance as a contestant on French TV program Top Chef in 2011. Since then he has built his reputation as a culinary expert in the French media and is often invited to give his expertise and opinions about French Gastronomy.

Pierre Sang started his career as a baker before working as a chef in Lyon’s Opera. He worked for many Michelin star restaurants in Lyon, Paris and London, before his name became well known within the industry from his appearance on Top Chef. Nowadays, Pierre Sang is giving taste buds a treat with his innovative Korean-French Fusion cuisine across his five restaurants in Paris.

The recipe:

In response to our challenge, Pierre Sang created ‘Seabass en croute with oysters and Honteri gelée served with lemon caviar pomegranate and pickled onions’. Using Honteri as the start point for his imagination, this delicious seafood dish shows how well Honteri works to bring together the various flavours, offering up a masterclass in fusion cooking, blending classic French cuisine with a Korean twist. It is undeniably an elegant dish which would not look out of place on a Michelin stared menu and showcases the versatility of Honteri outside of classic Japanese dishes. Why not delight your diners and re-create this fragrant and flavourful recipe yourself?

For more details about the recipe visit our French Instagram and Facebook pages :
You can follow Pierre Boyer Sang on Instagram @pierre_sang

Please note this recipe is only available in French for copyright reasons.

We are proud to share the news of our partnership with Top Chef contestant Mory Sacko, who has used his talent and fresh skills to create an exciting new Japanese-African fusion dessert recipe using Honteri.

About Mory Sacko:

Mory was a contestant on this year’s edition of the French TV program Top Chef and has now become one of France’s favourite new culinary figures. With over 120K followers on Instagram in just a few months, not only is Mory popular, he is also hugely talented, blending African and Japanese flavours in a unique way. Mory honed his skills working beside famous Chef Thierry Marx at the Mandarin Oriental, then after Top Chef, he moved on to share his inspired dishes at the Edo restaurant at the ‘Palais de Tokyo’ in Paris where he took residency for the summer season. He is now starting on his own creative path, with the opening of his first restaurant Mosuke (as a tribute to Yakuke, the first black samurai) which opened in September 2020.

The recipe:

Mory has also collaborated with us at Mizkan to create a Pineapple Shiso ‘candy’ recipe with Honteri and lime syrup. This dish is perfect for a summer dessert as it’s light, fresh and has layers of interesting flavours from the combination of ingredients such as citrus seasoning, cacao beans, Sancho pepper and crème fraiche. The recipe showcases both his creativity and the versatility of Honteri moving away from the more traditional take on classic Japanese Mirin recipes.

For more details about the recipe visit our French Instagram and Facebook pages :
You can also follow Mory on Instagram @mory_sacko

Please note this recipe is only available in French for copyright reasons.