Kōmi, Shiro Dashi Concentrate, Japanese Classic Dashi Stock, 1L
A litre of pale, ready-made dashi seasoning for the dishes where soy would spoil the colour.
Kōmi Shiro Dashi is a Japanese white dashi concentrate: bonito and kombu stock balanced with light-coloured soy, mirin and salt. It seasons like soy sauce and tastes of dashi, but leaves clear soups, egg dishes and pale vegetables looking the way they should. Made in Japan and bottled in a 1 litre size for kitchens that use it every day.
Why Chefs Choose This
- Colour stays clean: light soy keeps chawanmushi, suimono and tamagoyaki pale, where dark soy or tsuyu would brown them.
- Dashi and seasoning in one pour: salt, sweetness and umami arrive together, so one measure replaces several bottles on the line.
- Same result every service: a concentrate takes out the day-to-day swing of a stock made from scratch.
- Scales from one bowl to a pot: dilute a little for a single soup or a lot for a stockpot; the ratio does the work.
How to Use
- Clear soups and noodle broths: dilute with hot water for suimono, udon or soba broth. Start around 1 part to 10 and adjust to taste.
- Egg dishes: season the dashi for tamagoyaki and chawanmushi without darkening the egg.
- Simmered vegetables: use as the seasoning liquid for daikon, turnip or pumpkin nimono and for ohitashi greens.
- Beyond Japanese food: a spoonful in risotto, a butter sauce or a vinaigrette adds savoury depth without a soy colour.
Shiro dashi (白だし, white dashi) is a modern Japanese pantry staple: a concentrate built on dashi from katsuobushi (鰹節, smoked and dried bonito) and kombu (昆布), seasoned with pale soy such as usukuchi (薄口) or shiro shōyu (白醤油), plus mirin and salt. Home and restaurant cooks use it for kyō-ryōri style dishes, the light, clear cooking of Kyoto where the colour of the ingredient matters as much as the seasoning. Where mentsuyu is dark and made for noodles, shiro dashi is pale and made for everything else.
Learn more: Dashi, Shiro-Dashi, Tsuyu: What's The Difference?
What does shiro dashi taste like?
Neat from the bottle it is salty and concentrated, so taste it diluted. In a broth it reads as clean bonito smoke and kombu savouriness first, with a soft sweetness from mirin behind it and very little of the fermented, malty note you get from dark soy. The finish is short and tidy, which is the point: it seasons food and then gets out of the way. Next to a stock cube there is no heaviness; next to mentsuyu it is lighter, less sweet and far paler.
Product Details
| Type | Shiro dashi (白だし), white dashi concentrate |
| Brand | Kōmi |
| Base | Bonito and kombu dashi, light soy sauce, mirin and salt |
| Origin | Made in Japan |
| Volume and Format | 1 litre bottle |
| Use | Dilute to taste; also used neat in small amounts as a seasoning |
| Storage | Ambient before opening; refrigerate after opening |
| Best Used As | Clear soups, noodle broths, egg dishes, nimono |
What is the difference between shiro dashi and mentsuyu?
Colour and job. Mentsuyu (tsuyu) is made with dark soy and more sweetness, and is designed as a noodle sauce and dip. Shiro dashi is made with light-coloured soy, so it is paler and less sweet, and works as an all-purpose seasoning for soups, egg dishes and simmered vegetables where you want flavour without browning the food.
How much do I dilute it?
It depends on the dish, and the bottle label gives the maker's guide. As a starting point, try about 1 part to 10 parts water for a clear soup or noodle broth, stronger for a seasoning liquid in nimono, and only a small splash for tamagoyaki. Taste as you go; it is easier to add more than to take it back.
How should I store it after opening?
Keep it in the fridge once opened, cap on, and use it within a few weeks for the best aroma. Before opening it is fine in a cool cupboard. The colour can deepen a little over time; check the best-before date on the bottle.
SKU : K0003