Kamada Dashi Soy Sauce, 200ml
Soy sauce and dashi in one bottle, from a Kagawa soy sauce house founded in 1789.
Pre-order: arriving in the UK in early November 2026
Kamada Dashi Soy Sauce blends brewed soy sauce with dashi made from dried bonito, dried mackerel and kombu, so a single pour brings both saltiness and the deep savoury taste of dashi. Kamada Soy Sauce of Sakaide, Kagawa Prefecture, created it in 1965, and it is still the company's best seller. Use it straight as a dipping sauce, or dilute it for simmering and noodle broths. This is the 200ml size.
Why Chefs Choose This
- Dashi built in: bonito, mackerel and kombu give it a rounder, more savoury taste than plain soy sauce.
- One bottle, two jobs: use it neat for dipping or dilute it as a quick base for simmering and noodles.
- An original: Kamada launched its dashi soy sauce in 1965, and it remains the maker's best seller.
- No preservatives: Kamada states it uses none, which is why it asks you to refrigerate after opening.
How to Use
- Straight: over tofu, grilled fish, hot rice or tamago kake gohan (raw egg on rice).
- Dipping: with sashimi, tempura or gyoza.
- Diluted: as a quick base for simmered dishes, udon and soba broths.
- Cooking: in stir-fries, marinades and as a finishing seasoning.
Kamada Soy Sauce was founded in 1789 in Sakaide, on the coast of Kagawa Prefecture in Shikoku, and became a company in 1941. Kagawa is Japan's udon country, and dashi is at the centre of its cooking. In 1965 Kamada combined its soy sauce with ichiban dashi (first-brew dashi) to make everyday cooking easier. The dashi uses dried bonito from Makurazaki, dried mackerel from Yakushima and kombu from Hokkaido.
Learn more: Dashi
What is dashi soy sauce?
Dashi soy sauce (dashi shōyu, だし醤油) is soy sauce blended with dashi, the Japanese stock made from dried fish and kelp. It tastes less sharp and salty than plain soy sauce, with more rounded savoury depth, because the dashi adds umami of its own. That makes it good neat on simple foods like tofu and rice, and quick to turn into a broth with water.
Product Details
| Type | Dashi soy sauce (だし醤油) |
| Brand | Kamada (鎌田醤油), founded 1789 |
| Origin | Sakaide, Kagawa Prefecture, Japan |
| Dashi | Dried bonito, dried mackerel and kombu (maker's description) |
| Volume | 200ml |
| Allergens | Maker lists wheat, soy and fish (mackerel, bonito). Always check the label |
| Storage | Refrigerate after opening and use promptly |
Can I use it in place of normal soy sauce?
Yes, in most dishes, and it will add extra savoury depth from the dashi. It contains fish, so it is not a like-for-like swap where you need a fish-free soy sauce, and it contains mirin and sugar, so it tastes a little softer than plain soy.
Does it need to go in the fridge?
Yes, once opened. Kamada does not use preservatives and asks for it to be kept in the fridge after opening and used promptly. Unopened, follow the best-before date on the pack.
When will my pre-order arrive?
This line is due to land in the UK in early November 2026. Pre-orders are dispatched once the stock has arrived and been checked in at our warehouse. A larger 900ml bottle is also coming on the same shipment.
SKU : S5001