Kamada Sashimi Soy Sauce, 200ml
A rich, thick soy sauce made for raw fish, especially tuna and other red-fleshed fish.
Pre-order: arriving in the UK in early November 2026
Kamada Sashimi Soy Sauce (さしみ醤油) is a deep, umami-rich soy sauce with a silky body that clings to fish instead of running off it. Kamada blends saishikomi shōyu, a soy sauce brewed twice, with traditionally brewed dark soy sauce to get that concentrated flavour and thickness. It comes from Kamada Soy Sauce of Sakaide, Kagawa Prefecture, a soy sauce house founded in 1789. This is the 200ml size.
Why Chefs Choose This
- Clings to the fish: a thicker body means a light dip coats the slice rather than soaking the rice.
- Made for red fish: Kamada recommends it above all for tuna and other red-fleshed fish.
- Deeper flavour: the twice-brewed base gives more umami and richness than a standard dipping soy.
- Doubles as a marinade: the right weight for zuke, soy-marinated tuna.
How to Use
- Sashimi: pour a little into a dipping dish and dip the fish, not the rice.
- Sushi: brush lightly onto nigiri with a nikiri brush.
- Zuke-don: marinate sliced tuna for a few minutes, then serve over sushi rice.
- Beyond fish: Kamada also suggests it for teriyaki.
Saishikomi shōyu (再仕込み醤油) means re-brewed soy sauce. Instead of brine, the koji is mashed with finished soy sauce and fermented again, which gives a darker, thicker and more concentrated sauce. It is a speciality of western Japan, and it is often served as sashimi soy. Kamada Soy Sauce has made soy sauce in Sakaide, on the Kagawa coast, since 1789.
Learn more: Soy Sauce: a guide to Japanese shoyu
What makes sashimi soy sauce different?
Body and depth. Everyday soy sauce is thin and sharp, which suits cooking but can overpower delicate fish or run straight off it. Sashimi soy sauce is thicker, richer and more rounded, so a small amount stays on the surface of the fish and brings out its flavour. It is especially good with fatty or richly flavoured fish like tuna, where a light soy can taste thin.
Product Details
| Type | Sashimi soy sauce (さしみ醤油), saishikomi and dark soy blend |
| Brand | Kamada (鎌田醤油), founded 1789 |
| Origin | Sakaide, Kagawa Prefecture, Japan |
| Volume and Format | 200ml paper pack |
| Allergens | Maker lists wheat and soy. Always check the label |
| Storage | To follow |
| Best Used For | Tuna and red-fleshed fish, sashimi, sushi, zuke-don |
Can I cook with sashimi soy sauce?
You can, and Kamada suggests it for teriyaki, but its richness is best appreciated raw. For everyday cooking a standard dark soy sauce is the better value; keep this one for the table, the sushi counter and marinades like zuke.
How do I make zuke tuna?
Slice sashimi-grade tuna, lay it in a shallow dish and pour over enough sashimi soy sauce to coat. Leave it for about five to ten minutes, turning once, then serve over sushi rice with nori, spring onion and a little wasabi. Longer marinating gives a firmer, saltier result.
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.
SKU : S5005