Dashi Shoyu

［ Refrigerate after opening ］

A dashi soy sauce made with Kaneiwa’s Tennen Jozo Shoyu, slowly fermented and aged for two years in wooden barrels, then blended generously with bonito and kombu dashi.

The rich depth of the soy sauce is layered with the savory umami of dashi, creating a versatile seasoning ideal for finishing dishes or enjoying at the table.

It pairs especially well with white fish or squid sashimi, chilled tofu, seasoned vegetables, and grilled fish, bringing added depth and balance to simple ingredients.

Easy to use straight from the bottle, this is a dashi soy sauce made for everyday cooking and dining at home.

［ Refrigerate after opening ］

A concentrated dashi soup base made with Honjozo Shoyu, slowly fermented and aged for two years in wooden barrels, then blended with bonito flakes and Rausu kombu dashi.

Compared to dashi soy sauce, it is especially suited to seasoning dishes as a whole, including simmered dishes, takikomi gohan, chawanmushi, and clear soups. The rich umami of the dashi brings depth while naturally tying flavors together.

A versatile staple for udon and soba broth, hot pots, tempura dipping sauce, and many other dishes.

［ Refrigerate after opening ］

A richly flavored concentrated mentsuyu made with Honjozo Shoyu, slowly fermented and aged for two years in wooden barrels, then finished with generous amounts of freshly shaved bonito flakes.

Among our dashi-based seasonings, this one is crafted especially for noodle dishes, pairing well with soba, udon, somen, and hiyamugi. The aroma of bonito and the rich depth of the soy sauce come together to create a well-defined, balanced broth.

Dilute as desired for noodle dishes and a variety of Japanese cooking.