Dashi is the broth or stock that forms the foundation of many dishes in Japanese cuisine, most famously miso soup. It is made from dried tuna flakes (katsuobushi) and seaweed (konbu) and sometimes dried mushroom (shiitake). Despite its simplicity, dashi is full of flavour and umami.
Yamaki Jozo make very traditional soy sauce (shoyu) using Japanese whole soy beans which are fermented for two years in cedar barrels. Even in Japan, this is rare, very high quality soy sauce.
This is a Dashi Soy Sauce which is packed full of dashi components such as Katsuobushi, Konbu, and dried Shiitake makes it easy for the home cook to use.
Try it on nappe egg dishes, add a dash to béchamel sauce, or spoon over silken tofu. An instant and natural Umami enhancer!
Uses : To liven up soups, stir-fries and dipping sauces or over eggs and cold silken tofu. Great for tomagoyaki recipes.
Ingredients | Soy sauce ( water, soybeans, wheat, salt), broth (dried bonito, kelp, dried shitake mushroom, organic sugar, hon-mirin (fermented rice seasoning), salt
Size | 500ml
Origin | Saitama prefecture, Japan
Please Note • You will receive a bottle with new packaging labels.
