Shirodashi, liquid seasoning with Katsuobushi (bonito), Nippon Shizen Hakko

This shirodashi is made with regional Japanese ingredients: shiroshoyu from Aiichi Prefecture, kombu from Hokkaido, and shiitake mushrooms from Kyushu. In Japan, this dashi is used to thin clear soups, udon broth, and soba broth. Produced without preservatives, this dashi appears slightly darker than other products at first glance, but there is almost no difference in color when used. Refrigerate after opening and consume quickly. Nihon Shizen Hakko from Aiichi Prefecture specializes in fermented products.