Why We Use This in Japan

Ever since I started this recipe blog, I’ve been calling this versatile granules Chinese-style chicken bouillon powder. In Japan, it’s got a few different names: “gara-soup” (glass soup), “Chinese style soup stock” (Chinese style soup stock) Soup base), or “granulated Chinese style dashi”. It depends on the brand.

It’s usually made from chicken extract, salt, spices, and some flavor enhancers. Basically, it’s your go-to when you want to make some Chinese-style soup or create a salty, umami-packed chicken flavor.

You can think of it as the Asian cousin of those chicken stock cubes or powder hanging out in your pantry – you know the ones. The Asian one usually comes in either granular form or as a fine powder, ready to work its magic in your cooking.

But hold on a second – why are Japanese cooks reaching for something “Chinese-style” in their cooking? Japanese traditional soup stock is dashi, made from kelp and bonito flakes. Historically, Japan wasn’t a meat-eating country, so traditional Japanese “chicken stock” was never a thing.

But modern Japan is different. This Chinese-style bouillon can be used for anything from Chuka (Chinese-inspired Japanese cuisine) dishes of course, and it’s the go-to flavor booster when you need that extra meaty depth in everyday cooking.

It’s actually pretty rare for me to use it just for soups, but think of it as your subtle flavor booster. For example, I’ve snuck it into recipes like katsudon, gyudon, and oyakodon, as well as vegetable side dishes like yamitsuki cabbage and mugen cabbage. Just a touch, but it makes a big difference.

And, of course, it’s also a great addition to ramen dishes!

Chinese-style chicken bouillon powder is pretty easy to find in Asian supermarkets (no worries, I’ll share some recommendations later). But if you don’t cook Asian food often, you might be wondering about other options.

One question that keeps popping up is whether regular Western-style chicken bouillon powder works as a substitute.

You can absolutely use it, especially for my recipes, since my recipes do not use a large quantity of bouillon powder to begin with. In most cases, I use it to add subtle savory depth to the dish. But just keep in mind that Western-style chicken bouillon powder has herbs and spices, so the flavor will be a bit different.

Now, let’s talk about the part you’ve been waiting for — trustworthy brands to add to your shopping list. I’ve been back in Japan for years now, and Youki’s Granulated Garasupu has become my go-to product.

Recently, I’ve been using their additive-free version when developing recipes because it’s easier for me to analyze my recipes. But the regular version is easier on the wallet and works just fine!

Back during my England days, Lee Kum Kee’s Chicken Bouillon Powder was my go-to. Since it’s available pretty much worldwide, you’ll find it cheaper than Youki’s – and trust me, it gets the job done just as well.