It is a white dashi of dried fish (chin dashi). The production area of Tobi fish is a blend of those off the coast of the Goto Islands and Sanin in Nagasaki Prefecture. The fish is processed into boiled fish and then roasted further to change the odor to umami. It is a time-saving liquid for those who want to eat delicious food at home but do not have enough time to cook to extract the broth. How to use (for 2 people) Nabemono: 4 tablespoons (600 ml) of white dashi diluted with 600 ml of water. Dashi rolled egg: 1/2 tablespoon each (7.5ml) white dashi, sugar, mirin 2 eggs When tasting white dashi, dilute it with 10 times more hot water than 1 white dashi and taste it like a soup.