Shichifuku, Vegetable Shiro Dashi, Vegan Japanese White Dashi Stock, 360ml
Plant-Based Shiro Dashi, Made Entirely from Japanese Vegetables
Why Chefs Choose This
- 100% plant-based (動物性原料不使用): No bonito, no fish, no animal-derived ingredients. Genuine vegan dashi, not a compromise.
- 6 domestic Japanese vegetables: Dashi extracted from onion, carrot, burdock, mushroom, and more. Real vegetable umami, not MSG-driven.
- Organic white soy sauce (有機白しょうゆ使用): Keeps the colour light so dishes stay pale and clear, just like traditional shiro dashi.
- Solves a real menu problem: Vegan and vegetarian guests can now have authentic-tasting Japanese dishes without any ingredient substitution.
How to Use
- Vegan miso soup: Dilute as your dashi base, add miso paste, and you have a fully plant-based miso soup with no workarounds.
- Chawanmushi and egg dishes: Use as the stock for savoury custards and tamagoyaki. The light colour keeps the dish pale and elegant.
- Nimono and simmered vegetables: Season root vegetables, tofu, and mushrooms with a gentle, rounded umami base.
- Cross-cuisine applications: Use as a vegan stock base in risotto, cream sauces, or wherever you need invisible savoury depth without animal products.
Shiro dashi (白だし) is a light-coloured Japanese stock concentrate used as a foundation for soups, sauces, and seasoning. Traditional versions are built on bonito (dried fish flakes) and kombu, which makes them unsuitable for vegan and vegetarian diets. Shichifuku's Vegetable Shiro Dashi (やさしい味の野菜白だし — "gentle-flavoured vegetable white dashi") replaces the bonito entirely with dashi extracted from six types of domestic Japanese vegetables, and uses organic white soy sauce (有機白しょうゆ) to keep the colour light. The result is a genuinely plant-based dashi concentrate that delivers the same clean umami foundation as conventional shiro dashi, without any animal-derived ingredients. For kitchens running vegan and vegetarian Japanese menus alongside traditional ones, this eliminates the need for a separate homemade stock.
What does vegetable shiro dashi taste like?
The flavour is gentler and rounder than bonito-based shiro dashi. You get a broad, savoury warmth from the vegetable extraction — onion sweetness, earthy mushroom depth, and a subtle burdock nuttiness — rather than the sharper, more direct hit of bonito. The organic white soy adds a light salinity without the colour of regular soy sauce. Unlike many vegan dashi alternatives that rely heavily on kombu and mushroom powder (and can taste flat or one-note), this version has genuine complexity from using six different vegetables. It's deliberately labelled やさしい味 ("gentle flavour"), and that's accurate: it supports other ingredients rather than dominating them.
Product Details
| Type | 野菜白だし — Yasai Shiro Dashi (Vegetable White Dashi Concentrate) |
| Brand | Shichifuku (七福) |
| Origin | Japan |
| Volume | 360ml |
| Best For | Vegan miso soup, chawanmushi, nimono, sauces, plant-based Japanese cooking |
What is the difference between vegetable shiro dashi and regular shiro dashi?
Regular shiro dashi is built on bonito (dried skipjack tuna) and kombu, making it unsuitable for vegan or vegetarian diets. Vegetable shiro dashi replaces the bonito with umami extracted from domestic Japanese vegetables — onion, mushroom, burdock, carrot, and others. Both use light soy sauce to keep the colour pale. The flavour profile is gentler in the vegetable version but still delivers the clean umami foundation needed for Japanese cooking. Shichifuku's version uses organic white soy for added quality.
Is this suitable for a fully vegan Japanese menu?
The label states 動物性原料不使用 (no animal-derived ingredients used). This means it can be used as the stock base for vegan miso soup, simmered dishes, rice seasoning, and sauces without any workaround or substitution. For restaurants offering both traditional and plant-based Japanese menus, this is the simplest way to maintain flavour consistency across both without making dashi from scratch for the vegan option. Always verify allergen and dietary claims against the back-of-pack declaration before listing on your menu.
How should I store vegetable shiro dashi after opening?
Refrigerate after opening and use within 4–6 weeks. Without the preservative effect of bonito extract, plant-based dashi concentrates are slightly more sensitive once opened. Store upright to prevent leaking. Before opening, keep in a cool, dark place — no refrigeration needed.
SKU : S1100