Kawanaka Shoyu Osuimono no Tsuyu, Shiro Dashi (川中醤油 お吸物のつゆ)

The story behind it

Kawanaka Shoyu began around 1906, shortly after the Russo-Japanese War, when founder Rikizo Kawanaka started making soy sauce and miso for the people of his neighborhood in Hiroshima. At first there were only three people working there.

The turning point came when the company developed its own way of extracting dashi. In 1985 it created "Hojun Tennen Kake Shoyu," which combines a first dashi drawn in-house from katsuobushi with kombu dashi. From then on, a soy sauce maker that also draws its own dashi became what this company does best.

"Osuimono no Tsuyu" is a shiro dashi made by blending light-colored usukuchi soy sauce with kombu and katsuobushi dashi. Because the color is pale, it adds savory depth without darkening the ingredients. Dilute 1 part to 18–20 parts water for clear soup, or 1 to 14–15 for chawanmushi.