Kaneyoshi Hibiki Dashi Soy Sauce (100 ml)

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. This concentrated product can be diluted with water before use. Tempura dipping sauce: 5x dilution Udon noodle soup: 9x dilution Stews and hot pots: 8x dilution Blanched vegetables: 5x dilution Dashi components may settle at the bottom. Shake well before serving.