Nihon Chomiryo Tabi
Kinbue Shunkashuto Dashi no Moto (金笛 春夏秋冬のだしの素)
The story behind it
Fueki Shoyu in Kawajima, Saitama, has been running since 1789. On land that was once the granary of the Kawagoe domain, it ages shoyu (soy sauce) slowly in large cedar barrels over one to two years.
Shunkashuto Dashi no Moto is a concentrate built on that house shoyu, combined with dashi from bonito flakes, mackerel flakes, kombu and shiitake. Change the dilution and it becomes noodle dipping sauce, the base liquid for a simmered dish, or the sauce for a rice bowl.
The brewery opens its doors as Kinbue Shoyu Park, with an udon shop attached. This is a maker that shows you where the work happens.
How to use it
Dilute it as noodle dipping sauce, or use it for simmered dishes, oyakodon and tempura sauce. Worth keeping on hand as a flavor base for days when there is no time to draw dashi.