Dashi Shoyu

Written By Ayae Maki Fredheim

Ingredients: Soy sauce (soybeans, wheat; made in Japan), bonito flakes, mackerel flakes, kelp, hon mirin (sweet rice wine), sugar.

Nutrition Facts (per 100g)

  • Energy: 88 kcal

  • Carbohydrates: 16.3 g

  • Protein: 5.8 g

  • Fat: 0.1 g

  • Salt equivalent: 8.48 g

Brewed in the warm climate of Kishu Arita, this soy sauce is made from domestically grown whole soybeans naturally aged for two years in wooden barrels. It is blended with a rich bonito and kelp dashi to create a refined, additive-free soy sauce.

Please refrigerate after opening and consume as soon as possible.

How to use:

Perfect as a dipping or finishing soy sauce. Pairs beautifully with white fish sashimi and squid.

Also ideal for noodle soup, hot pot, tempura dipping sauce, oden, chawanmushi, and rice bowl dishes.

Ayae Maki Fredheim
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Koshiki Shoyu