Shiro dashi concentrate

Dashi broth, rich in umami, is one of the mainstays of Japanese cuisine. It is used daily by housewives as well as chefs, caterers, industrialists...

White dashi is a ready-to-use concentrated dashi broth. Simply mix this base with water to dilute. Two key ingredients give Shiro Dashi its rich flavor and seductive aroma. First is dashi extract, made here from katsuobushi bonito, kombu and shiitake mushrooms.

Second element is soy sauce, generally usukuchi (lighter in color and slightly saltier). Its use is intended to add soy sauce flavor to the dish without adding dark color. It makes an excellent base for vinaigrettes, sauces, woks, marinades, minced meats, omelettes, scrambled eggs...

You can also use it to flavor cooking water for pasta, rice, vegetables, fish or, of course, miso soups! This concentrated broth, diluted 3 to 4 times in vegetable or fish stock, is an excellent base for cooking stews, pot-au-feu, fish and seafood fondues, vegetables...