{"product_id":"kamada-dashi-soy-sauce-900ml","title":"Kamada Dashi Soy Sauce, 900ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eKamada's famous dashi soy sauce in a 900ml size, for kitchens that use it every day.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\u003cstrong\u003ePre-order: arriving in the UK in early November 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eKamada 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.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDashi built in:\u003c\/strong\u003e bonito, mackerel and kombu give a rounder, more savoury taste than plain soy sauce.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA shortcut to broth:\u003c\/strong\u003e dilute it for a quick udon, soba or simmering base when there is no time for dashi from scratch.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKitchen size:\u003c\/strong\u003e 900ml means fewer small bottles to open and track.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAn original:\u003c\/strong\u003e Kamada launched its dashi soy sauce in 1965.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStraight:\u003c\/strong\u003e over tofu, grilled fish, hot rice or tamago kake gohan.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDipping:\u003c\/strong\u003e with sashimi, tempura or gyoza.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDiluted:\u003c\/strong\u003e as a base for simmered dishes, udon and soba broths; taste and adjust as you go.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e in stir-fries, marinades and donburi sauces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eKamada 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.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/dashi\" style=\"text-decoration: underline;\"\u003eDashi\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat is dashi soy sauce?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eDashi 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.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDashi soy sauce (だし醤油)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKamada (鎌田醤油), founded 1789\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSakaide, Kagawa Prefecture, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDashi\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDried bonito, dried mackerel and kombu (maker's description)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e900ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eIngredients and Allergens\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTo follow. Contains fish-based dashi; always check the label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eRefrigerate after opening and use promptly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I dilute it for noodle broth?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eAdd 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.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eDoes it need to go in the fridge?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYes, 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.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhen will my pre-order arrive?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThis 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.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kamada","offers":[{"title":"Default","offer_id":58704321642877,"sku":"S5003","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/a54eb9ad-bcbb-4b27-9ef4-e1229fc74bdc_00001.jpg?v=1790275279","url":"https:\/\/www.sushisushi.co.uk\/products\/kamada-dashi-soy-sauce-900ml","provider":"SushiSushi","version":"1.0","type":"link"}