{"product_id":"kamada-sashimi-soy-sauce-200ml","title":"Kamada Sashimi Soy Sauce, 200ml","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;\"\u003eA rich, thick soy sauce made for raw fish, especially tuna and other red-fleshed fish.\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 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.\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\u003eClings to the fish:\u003c\/strong\u003e a thicker body means a light dip coats the slice rather than soaking the rice.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMade for red fish:\u003c\/strong\u003e Kamada recommends it above all for tuna and other red-fleshed fish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDeeper flavour:\u003c\/strong\u003e the twice-brewed base gives more umami and richness than a standard dipping soy.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDoubles as a marinade:\u003c\/strong\u003e the right weight for zuke, soy-marinated tuna.\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\u003eSashimi:\u003c\/strong\u003e pour a little into a dipping dish and dip the fish, not the rice.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSushi:\u003c\/strong\u003e brush lightly onto nigiri with a nikiri brush.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eZuke-don:\u003c\/strong\u003e marinate sliced tuna for a few minutes, then serve over sushi rice.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond fish:\u003c\/strong\u003e Kamada also suggests it for teriyaki.\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;\"\u003eSaishikomi 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.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/soy-sauce\" style=\"text-decoration: underline;\"\u003eSoy Sauce: a guide to Japanese shoyu\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat makes sashimi soy sauce different?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eBody 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.\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;\"\u003eSashimi soy sauce (さしみ醤油), saishikomi and dark soy blend\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;\"\u003eVolume and Format\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e200ml paper pack\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;\"\u003eAllergens\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMaker lists wheat and soy. 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;\"\u003eTo follow\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;\"\u003eBest Used For\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTuna and red-fleshed fish, sashimi, sushi, zuke-don\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;\"\u003eCan I cook with sashimi soy sauce?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYou 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.\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;\"\u003eHow do I make zuke tuna?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eSlice 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.\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.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kamada","offers":[{"title":"Default","offer_id":58704321675645,"sku":"S5005","price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/86cfc794-ec02-4c3c-a6c7-0913025b917d_00001.jpg?v=1790275282","url":"https:\/\/www.sushisushi.co.uk\/products\/kamada-sashimi-soy-sauce-200ml","provider":"SushiSushi","version":"1.0","type":"link"}