Vegetarian Shiro Dashi

Nitto Jozo Vegetarian Shiro Dashi is a beautifully balanced, flavor-rich finishing condiment crafted with care and tradition in Toyota, Japan. This shiro dashi begins with Nitto Jozo’s signature White Tamari—made simply from wheat, sea salt, and pure mountain spring water—before being carefully blended with shiitake mushrooms, dried daikon radish, rice vinegar, sea salt, mirin, and ma kombu (kelp). The addition of dried daikon and vinegar brings a distinctive, subtly funky note that sets it apart from classic shiro dashi, giving it extra depth and complexity.

Nitto Jozo was founded in 1938 and is led today by Ninagawa-san, who remains committed to traditional artisanal methods. Unlike standard soy sauces, their White Tamari is crafted with meticulous attention to quality and clarity, providing a delicate, golden seasoning base with mild salinity and deep umami. By layering this base with umami-rich ingredients like shiitake and kombu, they’ve created a vegetarian-friendly seasoning sauce that’s as elegant as it is versatile.

Shiro dashi is traditionally used in both home kitchens and restaurant settings across Japan as a seasoning that adds umami and salt without altering the color of a dish. Nitto Jozo’s version is best used as a finishing condiment—drizzled or stirred in at the end of cooking for a clean, aromatic lift. It’s perfect for enhancing soups, dressings, sauces, and broths, and especially delicious drizzled over steamed vegetables, tofu, or noodles. It also works beautifully in tamagoyaki (Japanese rolled omelets), light vinaigrettes, or even a quick dipping sauce. Because it’s highly concentrated, a little goes a long way, delivering nuanced umami and brightness without overpowering.