Founded in 1921, Kaneyoshi is a fourth-generation soy sauce brewery in the countryside of Fukuoka. "Hibiki” dashi shoyu is made by blending two-year aged shoyu, mirin, and dashi made from kelp, dried shiitake mushrooms, and bonito. 

Dashi shoyu is a versatile, savory soy sauce that is used in many recipes for simmering vegetables, fish, and meat. It can also be diluted with water to make a simple, delicious dipping sauce for soba noodles.

This concentrated product can be diluted with water before use.

• Tempura dipping sauce: 5x dilution
• Udon noodle soup: 9x dilution
• Stews and hot pots: 8x dilution
• Blanched vegetables: 5x dilution

Dashi components may settle at the bottom. Shake well before serving.