Shirodashi, liquid seasoning with seaweed, Nippon Shizen Hakko

This shirodashi is made with regional Japanese ingredients: shiroshoyu from Aiichi Prefecture, katsuobacco from Shizuoka, kombu from Hokkaido, and shiitake mushrooms from Kyushu. In Japan, this dashi is used to thin clear soups, chawan mushi (egg dumplings), etc. Produced without preservatives, this dashi may appear slightly darker than other products at first glance, but there is almost no color difference when used. Refrigerate after opening and consume quickly. Nihon Shizen Hakko from Aiichi Prefecture specializes in fermented products.