Shokin Happo Dashi 1L and Shokin Soy Sauce
Shokin Soy Sauce is used to produce the 1L Shokin Happo Dashi, a versatile "Happo Dashi" that can be used in various dishes such as noodle soups, simmered dishes, hot tofu, and hot pot meals. It can be used as-is for a strong flavor or diluted to taste.
It is finished with a broth made from boiling bonito flakes, dried sardines, and kelp, combined with natural brewed soy sauce made from 100% domestically produced whole soybeans (non-GMO).
It enhances the flavor of ingredients.
1) The gentle 'dashi' flavor that envelops dishes
Rich flavors are achieved by using three types of ingredients—bonito flakes, dried sardines, and kelp—aiming for a broad, deep, and harmonious taste. The preparation involves boiling each ingredient separately and then mixing them. Even in this simple process of making dashi, there are various techniques to enhance flavor, such as controlling heat, timing, the order of combining first and second extracts, filtration, and more.
2) Soy sauce that supports the deliciousness of the 'dashi'
The soy sauce is traditionally brewed in cedar barrels. While it is often said that the flavor is created by the microbes native to the barrels, we believe that managing the moromi (fermentation mash) with an emphasis on diversity is key.
While large outdoor tanks used for mass production produce soy sauce with strong umami and high aroma, they can sometimes feel monotonous due to their industrial nature.
In contrast, Shokin Soy Sauce is brewed in cedar barrels, which develop complex flavors. The barrels are open without a lid, and the soy sauce is naturally brewed at room temperature, following traditional methods. The brewing process varies with the seasons: fermentation by main yeast begins around May when temperatures exceed 20°C, peaks at the end of June, and the flavor matures from August onward, deepening in color, aroma, and taste.
Even the shortest brewing period for usukuchi (light) soy sauce is about one year, while koikuchi (dark) soy sauce takes 1 to 2.5 years, and re-ijo (second brew) soy takes 2 to 3 years. During this time, the soy sauce is continuously influenced by the brewery environment and human management, which significantly affects the final product.
For example, microorganisms that can degrade flavor may appear on exposed surfaces, and during the first summer after brewing, separation can occur, with different conditions at the top, middle, and bottom. It is necessary for humans to stir the moromi to keep it uniform before separation becomes too extreme. Additionally, dirt on the sides of the barrel, the brewery floor, or walls can produce undesirable odors that transfer into the moromi, so barrels and the brewery must be kept clean.
Our stirring process at Shokin Soy Sauce involves about 20 times from April to July. During this period, the moromi continuously changes—separating, becoming more uniform, or drying on the surface. Unlike large outdoor tanks that maintain a constant state, the complex and dynamic nature of wooden barrel brewing is what I believe creates soy sauce with a rich, deep flavor.
We emphasize diversity in management, carefully timing when to stir, how to achieve uniformity, and how to handle separation afterward, all with a clear image of the desired final flavor.
Product Details:- Name: Dashi Shokin Happo Dashi 360ml and Shokin Soy Sauce- Content: 1L × 6 bottles- Ingredients: Soy sauce (contains soybeans and wheat), sugar, bonito flakes, dried sardines, kelp, salt- Manufacturer/Distributor: Shokin Soy Sauce Co., Ltd.- Expiration Date: 18 months from manufacturing date- Storage: Avoid direct sunlight; store in a cool, dark place- Usage Notes: After opening, refrigerate (below 10°C) and use as soon as possible to prevent spoilage- Recommended Uses:* Add soy sauce, mirin, etc., to taste* For noodle dipping sauce (2x), udon broth (4-5x), simmered dishes (3-5x), rice bowl toppings (3-4x), tempura dipping sauce (2-3x)* For hot pot, tofu in hot water, oden, or as a seasoning for various dishes, adjust according to preference- Country of Origin: Japan- Nutritional Information (per 100ml): Energy 51 kcal, Protein 3.3g, Fat 0.0g, Carbohydrates 9.5g, Salt equivalent 6.1g- Other: The dried sardines (anchovy) used as ingredients may contain traces of shrimp and crab. Please check ingredients and do not consume if you have food allergies.
Caution:- After opening, refrigerate and use promptly to prevent spoilage.- Please note that the expiration date is based on the manufacturing date. For actual expiry, contact us.- Since stock is shared with our website, there may be times when items are out of stock, special order, or canceled.- Packaging and product contents may differ slightly from the images due to product renewal.- Mail orders are delivered to your mailbox; cash on delivery is not available. Due to size restrictions (under 3cm thickness), packaging is simplified.- We are not responsible for damages to the outer packaging.
Product Number: shokin-dashi-l6