Nitto Jozo Mikawa Shirodashi
Shirodashi is one of those singular condiments that make you wonder how you lived without it for so long. Made with a base of white tamari, Nitto Jozo’s specialty out of Aichi, Japan, the sublime umami flavors come from the additions of katsuobushi (dried and fermented skipkack tuna) sea salt, mirin, Ma Konbu, and sugar. This condiment is meant for finishing, meaning when you just want to add a burst of flavor at the end of preparing dishes like soups, dressings, etc
Shirodashi is one of those singular condiments that make you wonder how you lived without it for so long. Made with a base of white tamari, Nitto Jozo’s specialty out of Aichi, Japan, the sublime umami flavors come from the additions of katsuobushi (dried and fermented skipkack tuna) sea salt, mirin, Ma Konbu, and sugar. This condiment is meant for finishing, meaning when you just want to add a burst of flavor at the end of preparing dishes like soups, dressings, etc
Shirodashi is one of those singular condiments that make you wonder how you lived without it for so long. Made with a base of white tamari, Nitto Jozo’s specialty out of Aichi, Japan, the sublime umami flavors come from the additions of katsuobushi (dried and fermented skipkack tuna) sea salt, mirin, Ma Konbu, and sugar. This condiment is meant for finishing, meaning when you just want to add a burst of flavor at the end of preparing dishes like soups, dressings, etc