In order to bring out the best flavor of the ingredients, this white dashi stock does not use soy sauce, but instead makes full use of the flavor of the dashi. The dashi stock is made with a well-balanced blend of carefully selected ingredients, so you can create the taste of a traditional restaurant with just this one bottle. Momoya's "White dashi stock made with thickly shaved No. 1 dashi and grilled flying fish stock without soy sauce" is a liquid seasoning that pursues the maximum use of the flavor of the dashi stock and the original color and flavor of the ingredients without using any soy sauce. The base dashi stock is made by combining thickly shaved No. 1 dashi stock extracted in-house with "sababushi" and "grilled flying fish" stock, and adding the umami extracts of "chirimen", "katsuobushi", "kelp" and "shiitake mushrooms", resulting in a mild yet rich umami and fragrant, elegant taste. Because Ako salt is used instead of soy sauce, it does not damage the color of the ingredients themselves and is characterized by a transparent finish. This means that it can be used widely as a secret ingredient in Japanese dishes such as udon noodles, clear soups, rolled omelets, chawanmushi, and simmered dishes, where you do not want to add color, as well as in Western and Chinese dishes such as pot-au-feu, pasta, and marinades.