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 suit your taste.
It is finished with a combination of bonito flakes, dried sardines, and kelp, brewed together with natural brewed soy sauce made from 100% domestically produced round soybeans (non-GMO), and aged in cedar barrels.
It enhances the flavor of ingredients.
1) The gentle flavor of "Dashi" that envelops dishes
Rich flavors are achieved by combining three types of dashi ingredients: bonito flakes, dried sardines, and kelp, aiming for depth, breadth, and harmony of taste. The preparation involves simply 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 "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 focus on managing the moromi (mash) with an emphasis on diversity.
While large outdoor tanks used for mass production produce soy sauce with strong umami and high aroma, they can feel monotonous due to their industrial nature. In contrast, brewing in cedar barrels creates complex flavors. The process is open without a lid, and natural brewing is carried out at room temperature, following seasonal temperature changes.
In our soy sauce, fermentation begins in May when the temperature exceeds 20°C, whether brewed in November or March, with peak fermentation ending in late June. Flavor begins to harmonize in August, and color, aroma, and taste deepen from September onward.
Even the light soy sauce (usukuchi) has a brewing period of about one year, while regular soy sauce takes 1 to 2.5 years, and re-rolled soy sauce takes 2 to 3 years. During this long period, the influence of the brewery and human management is crucial, and the handling during this time greatly 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 and homogenize the mash before separation becomes extreme. Additionally, dirt on the sides of the barrel, the brewery floor, or walls can produce undesirable odors that transfer to the mash, so keeping the barrels and brewery clean is essential.
The "stirring" in Shokin Soy Sauce is performed about 20 times from April to July. During this period, the mash continuously changes—separating, becoming more uniform, or drying on the surface. Unlike large outdoor tanks that maintain a constant state, cedar barrel brewing involves complex, evolving conditions, which I believe results in a soy sauce with a rich, deep flavor.
By emphasizing diversity, carefully timing the stirring, managing how to achieve uniformity, and controlling separation, we aim to produce a soy sauce close to our target flavor.
Product Name: Dashi Shokin Hakkō Dashi 360ml + Shokin Soy Sauce
Contents: 1L × 2 bottles
Ingredients: Soy sauce (contains soybeans and wheat), sugar, bonito flakes, dried sardines, kelp, salt
Manufacturer/Distributor: Shokin Soy Sauce Co., Ltd.
Shelf Life: 18 months from manufacturing date
Storage Instructions: Avoid direct sunlight; store in a cool place.
Precautions for Use: After opening, to prevent spoilage, keep refrigerated (below 10°C) and use as soon as possible.
Usage Suggestions:- Adjust with 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, hot tofu, oden, or as a seasoning for various dishes, adjust according to preference.
Country of Manufacture: Japan
Nutritional Information (per 100ml): Energy 51 kcal, Protein 3.3g, Fat 0.0g, Carbohydrates 9.5g, Salt equivalent 6.1g
Other Notes:- The dried sardines (anchovy) used as ingredients may contain traces of shrimp and crab.- Please check ingredients and avoid consumption if you have food allergies.
Additional Usage Notes:- After opening, refrigerate (below 10°C) and consume promptly to prevent spoilage.
[Disclaimer]- The listed expiration date is from the manufacturing date. For actual dates, please inquire.- Since stock is shared with our website, items may be out of stock, special order, or canceled depending on timing.- Packaging and product details may differ slightly due to product renewal.- Mail delivery is via post; cash on delivery is not available. Due to size restrictions (under 3cm thickness), packaging is simplified.- We are not responsible for external damage to the packaging.
Product Number: shokin-dashi-l2