Nihon Chomiryo Tabi
Ando Jozo Shirodashi (安藤醸造 白だし)
The story behind it
Kakunodate in Akita is called the little Kyoto of the north. Ando Jozo, a brewery here working in tennen jozo (naturally brewed, no temperature control), makes this white dashi.
What sets it apart is a quiet addition to the bonito and kombu dashi: shottsuru made from iwana, the local char, a fish sauce particular to this area. The depth from the fish sauce means that even diluted with water it tastes like a first-pull dashi from a good restaurant. It is carefully brewed with no additives.
Because the color is pale, it suits dishes where you want the ingredients to keep their own color.
How to use it
Use it for chawanmushi, rolled dashi omelet and clear soup. Diluted with water alone it makes a refined dashi. It also seasons simmered dishes, udon broth and hot pots.