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.
About 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.
