Kamada Dashi Soy Sauce, 900ml
Kamada's famous dashi soy sauce in a 900ml size, for kitchens that use it every day.
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 one pour seasons and adds the savoury depth of dashi together. Kamada Soy Sauce of Sakaide, Kagawa Prefecture, created it in 1965, and it is still the company's best seller. The 900ml size suits restaurants and cafés that pour it neat, dilute it into broths and cook with it through the day.
Why Chefs Choose This
- Dashi built in: bonito, mackerel and kombu give a rounder, more savoury taste than plain soy sauce.
- A shortcut to broth: dilute it for a quick udon, soba or simmering base when there is no time for dashi from scratch.
- Kitchen size: 900ml means fewer small bottles to open and track.
- An original: Kamada launched its dashi soy sauce in 1965.
How to Use
- Straight: over tofu, grilled fish, hot rice or tamago kake gohan.
- Dipping: with sashimi, tempura or gyoza.
- Diluted: as a base for simmered dishes, udon and soba broths; taste and adjust as you go.
- Cooking: in stir-fries, marinades and donburi sauces.
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 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 | 900ml |
| Ingredients and Allergens | To follow. Contains fish-based dashi; always check the label |
| Storage | Refrigerate after opening and use promptly |
How do I dilute it for noodle broth?
Add hot water a little at a time and taste until it suits the dish: a lighter mix for a hot udon or soba broth, a stronger one for a dipping sauce or a simmering liquid. Because the dashi is already in the bottle, you do not need to make stock separately.
Does it need to go in the fridge?
Yes, once opened. Kamada does not use preservatives in its dashi soy sauce and asks for it to be refrigerated after opening and used promptly. In a busy kitchen, decant a day's worth for the station and keep the main bottle chilled.
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 200ml size is coming on the same shipment.
SKU : S5003