Bonito Powder Substitutes

Bonito powder, also known as katsuo-bushi, is a key ingredient in Japanese cuisine that provides a rich, savory umami flavor. The powder is made from bonito fish flakes that have been fermented and dried.

Bonito Powder Substitutes

Bonito powder is used to make dashi stock, a fundamental component of many Japanese soups, sauces, and other dishes. It also serves as a versatile seasoning on its own.

Seaweed Powders

Seaweed is a classic bonito powder substitute that captures the briny umami taste. There are a few specific types of seaweed powder to consider:

Kombu Powder

Kombu powder, made from dried kombu seaweed, provides an extremely similar flavor to bonito powder. In fact, kombu is often used alongside bonito to make dashi stock.

It has a naturally high glutamate content that gives it a savory umami kick. Kombu powder also boasts a subtle sweetness that adds complexity.

Key Takeaway: Kombu powder is the closest match to bonito powder in both flavor and use. Replace in a 1:1 ratio.

Nori Powder

Nori refers to the seaweed sheets used to wrap sushi. When dried and powdered, it can mimic the fishy umami taste of bonito powder.

Nori powder works best as a seasoning sprinkle. It provides great flavor, but doesn't have the tender, fluffy texture of true bonito powder.

Dulse Flakes

Dulse is a type of red seaweed that dries into thin, delicate flakes. It has an ocean-like flavor similar to bonito powder.

Use an equal amount of dulse flakes in place of bonito powder. Or mix with another umami powder to balance the strong seaweed taste.

Dried Mushrooms

Dried mushrooms make a tasty vegetarian or vegan alternative to bonito powder. They provide hearty depth and naturally occurring savory flavors.

Dried Shiitake Mushrooms

Dried shiitake mushrooms are packed with umami compounds that give them an intense, meaty flavor.

Rehydrate dried shiitakes in water, then use the soaking liquid as your base for dashi or miso soup.

You can also grind dried shiitakes into a powder to use as seasoning. Aim for a finer powder consistency to match bonito.

Key Takeaway: Dried shiitakes make an easy swap for bonito powder thanks to their concentrated umami taste. Use powdered or rehydrated.

Porcini Mushroom Powder

Like shiitakes, porcini mushrooms are revered for their rich umami flavor. When dried and ground into a fine powder, they work excellently in place of bonito powder.

Sprinkle on vegetables, eggs, rice, pasta, and anywhere else you want an extra savory kick.

Porcini powder has a noticeably earthier flavor than bonito powder, but still boosts the overall umami flavors in a dish.

Dried Mushroom Mix

For the ultimate umami flavor, use a blend of dried mushrooms like shiitake, porcini, morel, and maitake.

Soak the mushrooms to rehydrate, then use the soaking liquid as your dashi or broth base. Or grind into a premium mushroom powder seasoning.

This mix of mushrooms provides layers of savory goodness. Tailor the blend to your taste preferences.

Nutritional Yeast

Nutritional yeast is a deactivated yeast that provides savory, nutty, cheese-like flavors when used in cooking.

It's not a traditional Japanese ingredient, but nutritional yeast is easy to find and naturally high in umami compounds like glutamates.

Sprinkle on finished dishes instead of bonito powder for a flavor boost. The small yellow flakes have a similar look and mouthfeel.

Nutritional yeast won't mimic the fishy taste of bonito powder. But it's a handy umami seasoning to have in any kitchen.

Fermented Anchovies

Small dried and fermented anchovies can replicate the potent umami impact of bonito powder. They also provide a salty briny flavor.

Iriko (Niboshi)

Iriko, also called niboshi, are baby anchovies used to make dashi stock. They are cured in salt and then dried.

Use iriko instead of bonito powder when making Japanese broths and soups like miso soup, ramen, and udon. The flavor is clean and savory.

Grind iriko into a fine powder if you want to use as a seasoning instead of for stock.

Dried Anchovy Powder

Powdered anchovies are popular in many cuisines around the world, valued for their easy umami flavor.

Use less anchovy powder compared to the bonito powder called for, as the taste can quickly become overpowering. Start with half and add more to taste.

Dried Fish Powders

Dried, fermented fish powders like mackerel and cod can provide similar flavors to bonito powder. They are easy pantry ingredients to keep on hand.

Mackerel Powder

Mackerel powder has an intense, fishy flavor almost identical to bonito powder. It's another staple of Japanese cuisine used to make dashi.

For the closest flavor match, use half the amount of mackerel powder compared to the bonito powder a recipe calls for. It's very potent!

Key Takeaway: Mackerel powder is one of the best substitutes for matching the savory umami richness of bonito powder. Use sparingly at first.

Dried Cod Powder

Dried and powdered cod can also work as a bonito powder substitute thanks to its delicately fishy flavor.

It is less pungent and salty than mackerel powder or anchovies. Cod powder provides light umami without overpowering a dish.

Use a 1:1 substitution amount when swapping dried cod for bonito powder.

Pollock Powder

Alaskan pollock is another mild whitefish that makes a tasty bonito powder alternative after drying and grinding.

It has a smoother, more delicate flavor than the boldness of bonito powder, but still boosts savoriness.

Replace bonito powder with an equal amount of dried pollock powder. Or combine with another umami ingredient to balance the taste.

Vegetable Powders

For a vegetarian or vegan dashi stock, use a combination of umami-rich dried vegetables in place of bonito powder.

Dried Tomato Powder

Sun-dried tomatoes are packed with savory glutamates that enhance their natural sweetness. Grind into a tomato powder to sprinkle over finished dishes.

Mix with mushroom or seaweed powders to better approximate the fuller umami profile of bonito powder.

Onion and Garlic Powders

Onions and garlic already add great flavor to stocks and sauces. Use extra dried onion and garlic powders to give your dish an umami boost.

Enhance the flavors with a dash of soy sauce or miso paste for added complexity.

Carrot Powder

Carrot powder is an unexpected umami booster. The earthy sweetness and soft bitterness of carrots gain intensity when dehydrated and powdered.

Add to vegetarian dashi along with dried mushrooms and seaweed for layers of flavor. Or use as part of your own custom bonito powder blend.

Dried and Powdered Soy Products

Various dried and powdered soy foods make flavorful vegan substitutes thanks to their savory, salty qualities.

Dried Soybean Powder

Also called kinako, this fine soybean powder imparts a sweet and nutty flavor. It's traditionally used to make a vegan dashi stock.

For a bonito powder substitute, mix dried soybean powder with seaweed and/or mushrooms for a well-rounded umami flavor.

Soy Sauce Powder

Powdered soy sauce includes all the salty umami goodness of liquid soy sauce in an easy-to-sprinkle form.

Use small amounts to replace bonito powder. Too much can quickly make your dish taste overwhelmingly salty.

Miso Powder

Miso paste is fermented soybean paste, valued for its rich umami flavor. When dried into a powder, it makes an easy seasoning substitute for bonito powder.

Miso powder has deeper flavor nuances like sweetness and acidity compared to bonito. It's excellent in marinades, sauces, soups, and more.

Substitute Ratios

When substituting for bonito powder, use these general ratio guidelines:

  • Seaweed powders: 1:1 ratio
  • Dried mushroom powders: 1:1 ratio
  • Fermented fish powders: Use half or less of the bonito powder amount
  • Soy powders: Use sparingly, starting with 1/4 the bonito powder amount
  • Vegetable powders: Use equal amounts or to taste

Always start with less when using a new bonito powder substitute. You can keep adding more until the flavor is right. It's much harder to fix a dish if you add too much!

Tips for Getting the Best Results

  • Combine ingredients like seaweed, dried mushrooms, and nutritional yeast to better approximate the well-rounded umami impact of bonito powder.
  • Look for light-colored powders rather than dark powders like paprika that will tint your dish.
  • Grind large flakes into a fine powder using a spice grinder or mortar and pestle for a texture closer to bonito powder.
  • For strict vegan recipes, check that powders were not processed using fish (bonito) or other animal products.
  • Store opened powders in the freezer to keep them fresh and prevent moisture absorption.
  • Add a pinch of natural salt along with umami powders to get closer to the salty flavor of bonito powder.


What does bonito powder taste like?

Bonito powder has a distinct smoky, fishy umami flavor due to the way the bonito is fermented and dried. The powder provides a rich savory taste.

Is bonito powder vegan?

No, bonito powder is made from fish so it is not suitable for vegans. The bonito fish is smoked, dried, and then shaved into very thin flakes to make the powder.

Can I substitute bonito flakes for bonito powder?

Dried bonito flakes can work as a substitute in some cases, but they have a flaky texture versus the fine powder consistency of bonito powder. For a closer match, grind bonito flakes into a powder in a spice grinder.

What dishes use bonito powder?

Bonito powder is essential for making the Japanese broth called dashi. It's also sprinkled as a seasoning over rice, noodles, tofu, vegetables, and more. Some examples of dishes using bonito powder are miso soup, okonomiyaki, takoyaki, udon noodles, and onigiri.

Is bonito powder expensive?

High-quality bonito powder made in Japan can cost over $100 per pound. Cheaper alternatives are available but may lack the same rich bonito flavor. Large bags of bonito powder are most cost effective. Shop at specialty Asian grocery stores for better prices.


Bonito powder provides a signature taste and aroma that can be difficult to duplicate precisely. But fortunately, you have many options for bonito powder substitutes.

Look to umami-rich ingredients like dried mushrooms, seaweed, anchovies, cod, nutritional yeast, and more. Combining a few complementary powders and seasonings allows you to create complex layers of savory flavor.

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

Leave a Reply

Your email address will not be published. Required fields are marked *