Founded in 1921, Kaneyoshi is a fourth-generation soy sauce brewery in the countryside of Fukuoka. "Hibiki” dashi shoyu is made by blending two-year aged shoyu, mirin, and dashi made from kelp, dried shiitake mushrooms, and bonito.

Dashi shoyu is a versatile, savory soy sauce that is used in many recipes for simmering vegetables, fish, and meat. It can also be diluted with water to make a simple, delicious dipping sauce for soba noodles.

How to use

Dashi shoyu works as a soup base or dipping sauce. Dilute it with water for a soba or udon dipping sauce or a simple noodle broth, add a splash to simmered vegetables, or use it straight on tamagoyaki, cold tofu and rice. It's already seasoned with dashi and mirin, so taste as you dilute.