Dashi-Infused Koikuchi Soy Sauce, 3.66 floz
Shimanto Domeki’s Dashi-Infused Koikuchi Soy Sauce is unique in the way in which large shavings of bonito flakes and koikuchi (full-bodied) soy sauce are sealed in the same bottle, creating an umami-rich, dashi-flavored soy sauce. It’s a simple technique but it’s an effective way to extract umami from the bonito flakes, and you’ll also notice a pleasant dashi aroma as you open the bottle. Made by blending two types of bonito flakes (Soda-gatsuo, harvested in the company’s home of Kochi Prefecture, and regular katsuo), the sauce exhibits a robust and wonderful balance of umami. The soy sauce used in the product is also special. It’s brewed with underground water, running deeper than 50-meters (165-feet), alongside the Shimanto River. Aging for over a year with no additives results in a mild and full-bodied flavor. Once finishing half of the dashi-infused soy sauce, feel free to top up the bottle with your choice of soy sauce because the bonito flakes in the bottle still have more umami to give. It can ultimately yield about 2 liters (4 pints) of dashi soy sauce. Create your own dashi soy sauce and enjoy it with a variety of dishes.
With an umami-rich, deep flavor, Dashi-Infused Koikuchi Soy Sauce is truly a multi-use sauce. You can, of course, use it as a regular soy sauce for dishes like sushi, sashimi, tofu, and ohitashi (boiled vegetables dressed with an oil-free dressing), but a few drops over avocado salad really enhances the dish. Also, you can dilute it and make dashi broth for soba or udon noodle soup dishes without making dashi soup from scratch. It can also be enjoyed as a finishing sauce of various dishes—try brushing it on an onigiri rice ball before toasting it, and you’ll enjoy an appetizingly toasty aroma. You can boost the flavor when you add it to fried rice at the very finish. Enjoy limitless cooking options with this bonito dashi-infused soy sauce.
Water, Soybean, Wheat, Salt, Dried Shaved Bonito.