The Japanese Ingredient Swap For Low-To-No Acid Salad Dressing

If you've ever made salad dressing at home, you know that most require some acid to balance out the flavors and cut through the fat. But you actually don't have to use acid at all if you prefer not to. That's because you can use one simple Japanese ingredient in its place: shoyu dashi.

Shoyu, also known as soy sauce, is a fermented umami condiment made using soybeans, wheat, salt, and a unique koji fermentation process. Dashi, on the other hand, is a traditional Japanese cooking stock. It is typically made from konbu (edible kelp) and katsuobushi (dried, fermented, and smoked skipjack tuna flakes). Dashi infuses dishes with a delicate yet distinct umami taste, forming the foundation of many Japanese dishes, including stir-fries, soups, and so much more. Fortunately, this flavorful ingredient with very little acidity is incredibly easy to add to salad dressings for a different spin on your greens. 

To substitute shoyu dashi in a dressing, simply whisk it together with oil and other seasonings, adjust the ratios to achieve the desired balance of flavors, and enjoy a dressing that stands out from the traditional, more acidic options. Try swapping shoyu dashi in for salad dressings such as miso, ginger, and honey-sesame.

Shoyu dashi is readily available at Japanese grocery stores, international gourmet markets, and online retailers specializing in Asian ingredients. Look for bottled shoyu dashi or dashi concentrate to ensure convenience and authenticity. If you'd rather try making shoyu dashi yourself, you can do so by simply simmering kombu in water, steeping and straining out the katsuobushi, and mixing it with soy sauce.

So, venture into the realm of shoyu dashi and experiment with its unique qualities. Don't forget to make the most of the soy sauce-based seasoning to avoid overly acidic salad dressings. You might be surprised at how it elevates your culinary creations with its exceptional umami flavor.