Kamada Dashi Soy Sauce (Dashi Shoyu) is a Japanese soy sauce blended with dashi ingredients including mackerel, bonito and kelp. Made in Japan by Kamada Soy Sauce Inc., it has a rich, mellow, umami-forward flavor and can be used straight as a seasoning or diluted for noodle sauces, simmered dishes and other cooking. Each paper carton contains 500 mL.
What Is Kamada Dashi Soy Sauce?
Dashi shoyu is soy sauce combined with dashi, the savory stock used throughout Japanese cooking. Kamada Dashi Soy Sauce combines soy sauce with fish- and kelp-based dashi ingredients, giving it a deeper savory flavor than plain soy sauce.
Flavor Profile
Kamada describes its Dashi Soy Sauce as rich and mellow. The combination of soy sauce, mackerel, bonito and kelp gives it a rounded, umami-forward savory character.
How to Use Kamada Dashi Soy Sauce
Use it straight as a pour-over seasoning or cooking sauce, or dilute it depending on the dish.
- Use straight: for seasoning tofu, sushi, rice dishes, stir-fries and other dishes.
- Noodle dipping sauce: mix approximately 1 part Dashi Soy Sauce with 3–4 parts water or hot water.
- Simmered dishes: mix approximately 1 part Dashi Soy Sauce with 5–7 parts water or hot water.
- Other uses: use as a seasoning for donburi, grilled dishes and other Japanese or everyday cooking.
Product Details
- Brand: Kamada
- Product: Dashi Soy Sauce / Dashi Shoyu
- Net quantity: 500 mL
- Package: Paper carton with pouring cap
- Country of origin: Japan
- Manufacturer: Kamada Soy Sauce Inc.
- UPC: 072546230821
Ingredients & Allergen Information
Ingredients: Water, soy sauce (water, soybeans, wheat, salt), high fructose corn syrup, millet jelly, sugar, rice wine (sugar, sweet rice, ethanol, rice, malted rice), salt, mackerel, bonito, protein hydrolysate, alcohol, monosodium L-glutamate, glycine, disodium 5'-ribonucleotide, disodium succinate, trisodium citrate, kelp.
Contains: Fish (mackerel, bonito), soy and wheat.
Label disclosure: Contains a bioengineered food ingredient.
Storage
Before opening, store at room temperature away from direct sunlight. After opening, close the cap securely, refrigerate the carton upright and use promptly.
Frequently Asked Questions
What is dashi soy sauce?
Dashi soy sauce, or dashi shoyu, is soy sauce combined with dashi ingredients. Kamada Dashi Soy Sauce contains mackerel, bonito and kelp in addition to soy sauce and other seasonings.
What does Kamada Dashi Soy Sauce taste like?
It has a rich, mellow and umami-forward savory flavor from the combination of soy sauce and dashi.
Can Kamada Dashi Soy Sauce be used straight?
Yes. It can be used straight as a pour-over seasoning or as a cooking seasoning. It can also be diluted with water or hot water for noodle sauces and simmered dishes.
How do I dilute Kamada Dashi Soy Sauce?
The package recommends approximately 1 part Dashi Soy Sauce to 3–4 parts water or hot water for noodle dipping sauce, and 1 part Dashi Soy Sauce to 5–7 parts water or hot water for simmered dishes.
Is this Kamada's reduced-sodium Dashi Soy Sauce?
No. This is Kamada's regular Dashi Soy Sauce. Kamada sells a separate product called Less Sodium Dashi Soy Sauce.
Is Kamada Dashi Soy Sauce vegan or gluten-free?
No. The product label lists fish (mackerel and bonito), soy and wheat.
Where is Kamada Dashi Soy Sauce made?
It is a product of Japan and is manufactured by Kamada Soy Sauce Inc.
How should it be stored after opening?
Close the cap, refrigerate the carton upright and use it promptly after opening.