Discover the excellence of the 500 ml format of our 100% artisan Soy Sauce & Dashi with no additives. Crafted according to traditional artisanal methods, this sauce combines a premium soy sauce with a dashi (Japanese broth) made from dried bonito flakes, kombu seaweed, and other dried fish, with absolutely no additives, colorings, or preservatives.

It delivers a deep umami, a silky texture, and a subtly smoky finish.

Perfect for accompanying your ramen, soba, or udon, it can also be used as a dipping sauce for tempura, a marinade for fish and meats, or as a flavorful base for broths and vinaigrettes.

Main Characteristics:

• 100 % artisan soy sauce & dashi
• 500 ml glass bottle with airtight cap
• Traditional dashi made from dried bonito flakes and kombu
• Slow-fermented soy sauce, with no additives or preservatives
• Pronounced umami flavor, smoky notes, balanced saltiness
• Ideal for broths, marinades, dipping sauces, and seasoning

Usage Recommendations:

• For broths (ramen, soba, udon): Dilute one part sauce with three parts hot water to obtain a rich umami broth.
• As a dipping sauce for tempura or gyoza: Serve it straight to elevate vegetable or seafood fritters.
• As a marinade: Let your fish (salmon, tuna, mackerel) or meats (beef, chicken) marinate for 30 minutes for a subtle caramelization.
• As a direct seasoning: A few drops over a bowl of hot rice, steamed vegetables, or a donburi instantly add an umami kick.
• As a base for sauces or vinaigrettes: Mix with a drizzle of sesame oil and a splash of lemon juice for a fragrant Asian-style vinaigrette.

Learn More:

Often called Tsuyu in Japan, this sauce is prepared using a non-pasteurized process that preserves all the natural enzymes from both the dashi and the soy sauce. Thanks to this method, each drop releases a complex aromatic palette of smoke, umami, and refined sweetness. Its balanced profile makes it an indispensable ally for bringing out the best in the finest ingredients, whether noodles, raw fish, or vegetables.

The soy sauce provides the saltiness and the depth of fermentation, while the dashi delivers the umami, lightness, and oceanic vibrancy. Together, they embody the subtle balance typical of Japanese taste: neither too salty nor too rich, but profoundly flavorful.

This Artisanal Soy Sauce & Dashi is produced by a Japanese artisan specializing in exceptional condiments, carrying on an ancestral craft passed down through generations. Each batch is crafted in large wooden vats, where the natural fermentation and slow cooking of the dashi ensure a remarkable gustatory quality.