Shokin Happo Dashi 360ml / Shokin Soy Sauce
Shokin Soy Sauce is a versatile "Happo Dashi" that can be used in various dishes such as noodle sauces, simmered dishes, hot tofu, and hot pot meals. It can be used either in a concentrated form or diluted to suit your preference.
It is finished with a combination of bonito flakes, dried sardines, and kelp, boiled and extracted, along with natural brewed soy sauce made from 100% domestically produced round soybeans (non-GMO).
It enhances the flavor of ingredients.
1) The gentle flavor of "dashi" that wraps around the dish
Made with rich flavors from three types of dashi ingredients—bonito flakes, dried sardines, and kelp—to achieve a broad, deep, and harmonious 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 believe that managing the moromi (fermentation mash) with an emphasis on diversity is key.
Unlike large outdoor tanks used for mass production, which produce a soy sauce with strong umami and high aroma, these industrial products can sometimes feel monotonous due to their calculated manufacturing process.
In contrast, brewing in cedar barrels, as with Shokin Soy Sauce, results in a complex flavor. The barrels are open without a lid, and the soy sauce is naturally brewed at room temperature, following the seasonal temperature changes of spring, summer, autumn, and winter.
At Shokin Soy Sauce, fermentation begins in May when the temperature exceeds 20°C, whether brewed in November or March, with the peak occurring at the end of June. Flavors start to harmonize in August, and from September onward, the color, aroma, and taste deepen.
Even the light soy sauce (usukuchi) with the shortest brewing period takes about a year, while regular soy sauce takes 1 to 2.5 years, and re-processed soy sauce takes 2 to 3 years. During this long period, the influence of the brewery and human management 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 the upper, middle, and lower parts differing significantly. It is necessary for humans to stir and homogenize the moromi before extreme separation occurs.
Additionally, dirt on the sides of the barrels, the brewery floor, or walls can produce undesirable odors that transfer into the moromi, so barrels and the brewery must be kept clean at all times.
The "stirring" process at Shokin Soy Sauce occurs 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, cedar barrel brewing involves complex, evolving conditions, which I believe lead to a soy sauce with a rich, deep flavor.
By emphasizing diversity and carefully managing the timing and method of stirring, as well as monitoring separation, we aim to produce a soy sauce close to our ideal.
Product Name: Dashi Dashi Additive-Free Shokin Happo Dashi 360ml / Shokin Soy Sauce
Contents: 360ml × 3 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
Storage Instructions: Store away from direct sunlight.
Usage Notes: After opening, please refrigerate (below 10°C) to prevent spoilage and use as soon as possible.
How to Use:- Adjust with soy sauce, mirin, etc., according to your preference.- For noodle dishes: 2x concentrated for somen, 4–5x for udon broth, 3–5x for simmered dishes, 3–4x for rice bowls, 2–3x for tempura dipping sauce.- Suitable for hot pot, hot tofu, oden, and as a base for various dishes—adjust as desired.
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 carefully and do not consume if you have food allergies.
Additional Usage Notes:- After opening, refrigerate (below 10°C) and consume promptly to prevent spoilage.
[Disclaimer]- The listed shelf life is from the date of manufacture. For actual expiration dates, please contact us.- Since stock is shared with our website, there may be times when items are out of stock, special orders, or cancellations.- Packaging and product details may differ slightly due to product renewal or updates.- Mail delivery is via postal service; cash on delivery is not available. Due to size restrictions (under 3cm thickness), packaging is simplified.- We are not responsible for external damage to packaging.
Product Number: shokin-dashi3