Dashi is a type of broth or cooking stock that is a staple of Japanese cuisine. The most common type of dashi is made by simmering kombu (kelp) and katsuobushi (shavings of dried bonito) and then straining the liquid. Dashi is used as a base for soups and noodle dishes, for nimono (simmered vegetables, meat, or fish), and for many other dishes.
Our signature Dashi Soy blends dashi made from the finest ingredients gathered from all over Japan with our own naturally-brewed soy sauce. The complex flavors of soy sauce are complemented by the rich taste of dashi broth, and the resulting sauce is an all-purpose seasoning that can be used for all sorts of dishes. Thin it to make soups or broths for noodle dishes, add it to marinades to give a fuller flavor to your meat or fish, pour it over tofu or vegetables-the possibilities are endless.
Please browse our recipe section for ideas and suggestions on how to use Dashi Soy and our other fine products.