Dashi storage question

[ethnicchower]

I typically purchase instant dashi that comes in individual packets. Often I'll use a bit of the packet and keep whatever is leftover for the next Japanese meal. I am wondering if I should keep the leftover (not sealed) dashi powder in the refrigerator, or whether it's OK to keep it at room temperature.

[applehome]

Buy a small bag of katsuobushi (shaved bonito), niboshi (small dried sardines) and kombu (kelp), which are all dried and shelf-stable (and will maintain flavor if properly sealed). Bring to a boil in water and then let steep for 30 minutes. Strain and toss the solids. Make only as much dashi as you need. Much better than any instant powder.

[ethnicchower]

Agree with you, applehome, that homemade dashi is so much better. I make it when I have time, but I always like to keep some instant dashi handy, for the times that I need to get some food on the table quickly.

[jerkstore]

I always make a big batch and throw a few resealable containers full in the freezer for exactly this reason. Tastes the same out of the freezer as it does fresh, from what I can tell.

[ethnicchower]

Ah, good idea. Thanks!

[egbluesuede]

+1 on freezing homemade dashi. I do this just like any other stock and keep in 2 and 4 cup plastic containers.

[MikeG]

When will your next Japanese meal be? Assuming these are more or less the same granules you can buy in (recloseable) jars, they're very shelf stable at room temperature, many months if not necessarily years. But if you're not going to use it within a few days, I'd try to seal up the packet pretty tightly or stick it in a small jar so it doesn't absorb too much moisture from the air. It'll clump up and the flavor might start to change if it gets really damp.

[ethnicchower]

Thank you for the info MIkeG! I usually keep it in a spice jar, so it shouldn't absorb too much moisture. Usually we'll cook Japanese every other week or so, so I should be fine.