The Foundation of Japanese Cooking, Ready to Pour

Shiro dashi (白だし) is a light-coloured Japanese stock concentrate made from dashi (typically bonito and kombu), light soy sauce, mirin, and salt. Unlike dark soy-based tsuyu concentrates, shiro dashi keeps dishes pale and clear while delivering the same umami depth. Kōmi Shiro Dashi Concentrate is produced in Japan and designed for professional kitchens where speed and consistency matter. Dilute it to make working stock in seconds, use it as a seasoning liquid straight from the bottle, or build it into custom sauces. It's the single most versatile bottle in a Japanese kitchen, and increasingly indispensable in European ones too. The 1L format is sized for professional volume, not retail novelty.

What does shiro dashi taste like?

The flavour is clean, savoury umami with a subtle sweetness from mirin. You get the bonito and kombu backbone that defines Japanese cooking, but in a much lighter form than dark tsuyu or mentsuyu concentrates. Unlike a standard stock cube, there's no heavy saltiness or muddiness. The taste is transparent and layered: it lifts other ingredients rather than overpowering them. This is why Japanese chefs reach for shiro dashi in delicate dishes like chawanmushi, clear soups, and light simmered vegetables where you need flavour depth without colour or heaviness.

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