Dashi-Blend Umami Soy Sauce for Every Day
This soy sauce is made in Shimane, a region in the Japanese countryside known for its soba noodles, using techniques passed down for ten generations. Soybeans are steamed, then fermented with wheat and koji before being pressed to extract the soy sauce. Dashi broth is brewed separately, then combined with the soy sauce to create a single, savory base.
The result is a soy sauce with the depth of dashi already built in and has lower in sodium than standard soy sauce, but not lighter in flavor. Suited to rice, noodles, roasted vegetables, and simply prepared dishes, anywhere a single pour needs to do the work of two ingredients.
Shimane Soy Sauce with Real Dashi
Made by Cabi's fermentation partner in Shimane, using soy sauce and dashi techniques passed down for ten generations. Refrigerate after opening to help keep the flavor fresh.
Cabi: Bringing Modern Japan to Everyday Cooking
Cabi brings a fresh take on Japanese tradition: clean, delicious, and easy to use. Working with trusted producers and time-honored techniques, Cabi sources ingredients with care, drawing on the centuries-old craft of Japanese fermentation to create condiments rooted in real culinary tradition. Each product reflects a balance of authenticity and quality, bringing the flavors of modern Japan into everyday cooking.
Mrs. Donabe's Recipe Suggestions
Natto and Ground Pork Soba
Tamari-Flavored Beef & Tofu Stew
Cold Ramen with Spicy Pork & Sesame Dipping Broth
Green Beans and Nori Salad
Curry & Tamari Flavored Vegetable Yakisoba Noodle
Nao-Jan (Naoko's Yakiniku Sauce)
Chicken Dashi Ramen
Rapini in Sesame Karashi Sauce
Shrimp Pork Shumai
Baked Foil-Wrapped Seafood
Mixed Mushroom and Hijiki Rice
Egg Drop Soba
Ji Rou Fan (Chicken Over Rice)
Sweet Garleek & Edamame Rice
Lu Rou Fan (Braised Minced Pork Over Rice)
