White dashi, also known as shiro dashi, is a type of Japanese soup stock or seasoning that differs from traditional dashi in its color and flavor profile. While traditional dashi is typically made from kombu (kelp) and bonito flakes, shiro dashi adds soy sauce and mirin (sweet rice wine) to the mix, resulting in a lighter color and a slightly sweeter, more complex flavor profile. It's commonly used in Japanese cuisine to add depth of flavor to dishes like soups, stews, noodle dishes, and marinades.
Recommended usage ratio:
Please use 1 to 8~15 portions of water to your liking.
