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Description
Kōmi, Shiro Dashi Concentrate, Japanese Classic Dashi Stock, 1LThe Foundation of Japanese Cooking, Ready to Pour Why Chefs Choose This Shiro (white) dashi: Light coloured concentrate that adds deep umami without darkening your dish. Essential where presentation matters. Made in Japan: Produced by an established Japanese dashi specialist with centuries of heritage. Concentrate format: Dilute to the strength you need. One bottle makes litres of working stock, saving time and storage. Consistent baseline: Eliminates
The Foundation of Japanese Cooking, Ready to Pour
Why Chefs Choose This
- Shiro (white) dashi: Light-coloured concentrate that adds deep umami without darkening your dish. Essential where presentation matters.
- Made in Japan: Produced by an established Japanese dashi specialist with centuries of heritage.
- Concentrate format: Dilute to the strength you need. One bottle makes litres of working stock, saving time and storage.
- Consistent baseline: Eliminates the variables of making dashi from scratch during busy service. Same flavour, every time.
How to Use
- Soup base: Dilute for miso soup, suimono (clear soup), udon broth, and chawanmushi (savoury egg custard).
- Seasoning liquid: Use undiluted or lightly diluted as a seasoning for tamagoyaki, ohitashi (blanched greens), and simmered vegetables.
- Sauce building: Blend with soy sauce, mirin, or vinegar to build custom tare, ponzu, or dipping sauces from a single umami base.
- Cross-cuisine secret weapon: A splash in risotto, cream sauces, or vinaigrettes adds invisible savoury depth without any identifiably Japanese flavour.
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.
Product Details
| Type | 白だし — Shiro Dashi (White Dashi Concentrate) |
| Brand | Kōmi (Made in Japan) |
| Format | Liquid concentrate (dilute before use) |
| Origin | Japan |
| Key Ingredients | Bonito (katsuobushi), kombu, light soy sauce, mirin, salt |
| Volume | 1L |
| Best For | Soup base, seasoning liquid, sauce building, cross-cuisine umami |
What is the difference between shiro dashi and tsuyu?
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.
Can I use shiro dashi in non-Japanese cooking?
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.
How should I store dashi concentrate after opening?
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.
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