Floor White Dashi Bouillon - 310ml or 1800 ml

The Dashi Bouillon, very rich in Umami, is one of the pillars of Japanese cuisine. It is used daily by house mistresses but also by cooks, caterers, industrial ...

The White Dashi is a concentrated concentrated Dashi broth. Just mix this base with water to dilute it. Two key ingredients give Shiro Dashi A rich flavor and an attractive aroma. The first is Dashi's extract made here from Katsuobushi, Kombu, Shiitake mushroom.

The second element is soy sauce, generally of type Usukuchi (lighter color and a little more salty). Its use is intended to add the flavor of the soy sauce to the dish without adding the dark color. It will make an excellent base for the making of vinaigrettes, sauces, woks, marinades, chopped meats, omelettes, scrambled egg ...

You can also use it to perfume the cooking water of your pasta, rice, vegetables, fish or, of course, for making your Miso soups! This concentrated broth Shiro Dashi, diluted 3 to 4 times in a broth of vegetables or fish, will be an excellent basis for cooking your potted, pot-au-fire, fish fondue and seafood, vegetables ...