SHIRO DASHI White Dashi

 Founded in the early Taisho period, Nitto Jozo is a time-honored brewing house in Hekinan City, Aichi Prefecture, known for its white soy sauce. Their Mikawa Shiro Dashi features a blend of bonito from Makurazaki, kelp from Hokkaido, and locally-sourced dried shiitake mushrooms. These high-quality dashi components are then mixed with Asuke Shiro-tamari and Sanshu Mikawa Mirin to produce a deeply flavorful concoction. Every ingredient is domestically sourced.

大正初期創業の日東醸造は、白醤油で知られる愛知県碧南市の老舗醸造元。三河白だしは、枕崎産のかつお、北海道産の昆布、地元産の干ししいたけをブレンドし、これらの上質なだしに「足助仕込三河しろたまり」と「三州三河みりん」を加え、味わい深く仕上げたこだわりの品です。起源原料まですべて国産です。