Kaneyoshi "Hibiki" Dashi Soy Sauce

100ml

$15.00

Kaneyoshi "Hibiki" Dashi Soy Sauce

$15.00

Founded in 1921, Kaneyoshi is a fourth-generation soy sauce brewery in the countryside of Fukuoka. "Hibiki” dashi shoyu is a classic style of soy sauce that has a well-rounded sweetness and depth of flavor. It is made by blending two-year aged shoyu, mirin, and dashi made from kelp, dried shiitake mushrooms, and smoked and koji-aged bonito. It is best used in noodle soups, and simmered vegetables, fish, and meat.

"Hibiki" is a versatile, sweet dashi soy sauce that can be used for noodle soups and stews. It boasts a lingering flavor created by the harmonious blend of natural dashi and authentic seasonings.

"Hibiki" is made with Hokkaido Rausu kelp, Kyushu-produced dried shiitake mushrooms, bonito flakes and dried bonito flakes from Kanenishi in Ibusuki, Kagoshima, and generously uses organic hon-mirin (sweet rice wine) from Mikawa, Aichi Prefecture.

The sugar used is low-refined organic cane sugar from Argentina, a leading organic food producer.

The soy sauce is a naturally brewed, two-year aged dark soy sauce made only with Kumamoto-produced Fukuyutaka soybeans (pesticide-free during cultivation), Kumamoto-produced Chikugoizumi wheat (pesticide-free during cultivation), and Australian sun-dried salt (locally certified organic).

This is a concentrated product. You can dilute it with water before use.