{"title":"Pre-Order","description":"\u003cp\u003eReserve out-of-stock lines from the next shipment. Pay now, we ship as soon as the container lands.\u003c\/p\u003e","products":[{"product_id":"komi-shiro-dashi-concentrate-japanese-white-dashi-stock-1l","title":"Kōmi, Shiro Dashi Concentrate, Japanese Classic Dashi Stock, 1L","description":"\u003cdiv class=\"product-description\" style=\"font-family: sans-serif; line-height: 1.7; color: #d1d1d1; background: transparent; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; color: #ffffff; margin-bottom: 6px;\"\u003eThe Foundation of Japanese Cooking, Ready to Pour\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eShiro (white) dashi:\u003c\/strong\u003e Light-coloured concentrate that adds deep umami without darkening your dish. Essential where presentation matters.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eMade in Japan:\u003c\/strong\u003e Produced by an established Japanese dashi specialist with centuries of heritage.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eConcentrate format:\u003c\/strong\u003e Dilute to the strength you need. One bottle makes litres of working stock, saving time and storage.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eConsistent baseline:\u003c\/strong\u003e Eliminates the variables of making dashi from scratch during busy service. Same flavour, every time.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSoup base:\u003c\/strong\u003e Dilute for miso soup, suimono (clear soup), udon broth, and chawanmushi (savoury egg custard).\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSeasoning liquid:\u003c\/strong\u003e Use undiluted or lightly diluted as a seasoning for tamagoyaki, ohitashi (blanched greens), and simmered vegetables.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSauce building:\u003c\/strong\u003e Blend with soy sauce, mirin, or vinegar to build custom tare, ponzu, or dipping sauces from a single umami base.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eCross-cuisine secret weapon:\u003c\/strong\u003e A splash in risotto, cream sauces, or vinaigrettes adds invisible savoury depth without any identifiably Japanese flavour.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    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. \u003cstrong\u003eKōmi Shiro Dashi Concentrate\u003c\/strong\u003e 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.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; color: #ffffff; margin-bottom: 6px;\"\u003eWhat does shiro dashi taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    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.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 0; margin-top: 20px;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid #333;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e白だし — Shiro Dashi (White Dashi Concentrate)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eKōmi (Made in Japan)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eFormat\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eLiquid concentrate (dilute before use)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eKey Ingredients\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eBonito (katsuobushi), kombu, light soy sauce, mirin, salt\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e1L\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBest For\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eSoup base, seasoning liquid, sauce building, cross-cuisine umami\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eWhat is the difference between shiro dashi and tsuyu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Both are dashi-based concentrates, but they serve different purposes. Tsuyu (mentsuyu) uses dark soy sauce, giving it a deep brown colour and a stronger, saltier flavour — it's designed as a noodle dipping sauce. Shiro dashi uses light soy sauce, keeping it pale and subtler. This makes shiro dashi far more versatile: it adds umami without changing the colour of your dish. Use tsuyu for soba and udon dipping. Use shiro dashi for everything else.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eCan I use shiro dashi in non-Japanese cooking?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      This is where shiro dashi really earns its place on a professional shelf. A small amount in risotto, cream-based pasta sauces, vinaigrettes, or even gravy adds a savoury depth that's impossible to identify as Japanese. Think of it as a liquid umami booster that works invisibly across cuisines. It's become a quiet secret weapon in European fine dining kitchens for exactly this reason.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eHow should I store dashi concentrate after opening?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Refrigerate after opening and use within 4–6 weeks. The concentrate is shelf-stable before opening and does not need refrigeration until the seal is broken. Store upright to prevent leaking. The colour may deepen slightly over time — this is normal oxidation and does not affect flavour or safety.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Komi","offers":[{"title":"Default Title","offer_id":56403782304125,"sku":"K0003-WO","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-577.jpg?v=1752138286"}],"url":"https:\/\/www.sushisushi.co.uk\/collections\/pre-order.oembed","provider":"SushiSushi","version":"1.0","type":"link"}