Ingredients: Johsen Shoyu (natural soy sauce), Mikawa mirin, shiitake mushrooms, and kombu sea vegetable.

Packaging: Glass Bottle

Dashi is one of several simple soup stocks considered fundamental to Japanese cooking. The most common form of dashi is a simple broth or stock made by heating kombu (edible kelp) and katsuobushi (flakes of dried bonito) in water and then straining the resultant liquid. Dashi forms the base for miso soup, Japanese noodle broth, and many Japanese simmering liquids. Mitoku Shiitake Dashi offers a vegetarian alternative to the common fish-based stocks. Our dashi uses Japanese shiitake, soaked in water for many hours and then strained making a concentrated broth. Kombu (Japanese Kelp) known as "kombu dashi" is also soaked in water for several hours and then blended with the shiitake, soy sauce and mirin, resulting in this flavorful broth. Known as "Tsuyu," (Japanese dipping sauce), Mitoku Shiitake Dashi combines the goodness of shiitake with traditionally fermented Johsen shoyu and the mild sweetness of Mikawa mirin forming this incredibly tasty versitle seasoning.