Shiro Dashi – Liquid Umami
This golden Japanese soup base is your shortcut to instant flavour. Made from dashi and white soy, it adds depth without darkening your dish.
Use it as a ratio of 1 part dashi to 10 parts water for a wonderful noodle base. 1 part dashi to 14 parts water for a poaching liquid (then use the liquid in a base) or splash into soups, noodles, stir-fries or marinades for a clean, savoury hit of umami in seconds.
Our chef recommendation (thanks, Paul) is to use it as the liquid component in an omelette...OMG...
Shiro Dashi – Liquid Umami
This golden Japanese soup base is your shortcut to instant flavour. Made from dashi and white soy, it adds depth without darkening your dish.
Use it as a ratio of 1 part dashi to 10 parts water for a wonderful noodle base. 1 part dashi to 14 parts water for a poaching liquid (then use the liquid in a base) or splash into soups, noodles, stir-fries or marinades for a clean, savoury hit of umami in seconds.
Our chef recommendation (thanks, Paul) is to use it as the liquid component in an omelette...OMG...