Kamada Dashi Shoyu (鎌田醤油 だし醤油)

The story behind it

Dashi shoyu is now a category people take for granted. The maker widely credited with pioneering it is Kamada Shoyu in Sakaide, in old Sanuki.

It was founded in 1789. The dashi shoyu from this brewery, which has been making shoyu (soy sauce) for over 230 years, combines honjozo shoyu with a first-draw dashi of katsuobushi, saba-bushi, and kombu. Every step, from raw material processing through fermentation, aging, and filling, happens within the city of Sakaide.

In Kagawa, the udon prefecture, the relationship between dashi and shoyu is simply daily life. The convenience of pouring or splashing once and landing a dashi-forward flavor has also made this a long-standing gift item. Cold tofu and a raw egg over rice are finished by this bottle alone.