Shiro dashi is a type of Japanese soup stock that is light in color and flavor. It is primarily made from kombu (dried kelp) and katsuobushi (dried bonito flakes), which are simmered in water to extract their umami essence. This stock serves as a base for various dishes, providing a subtle taste that enhances the overall flavor without overpowering other ingredients. Unlike darker stocks, shiro dashi is often used in delicate soups and sauces, making it a popular choice in traditional Japanese cuisine. It can also be used as a seasoning in dishes like nabe (hot pot) and udon noodles, adding depth and richness to the meal.