{"product_id":"shibanuma-2-year-aged-soy-sauce-with-dashi-1l","title":"Shibanuma, 2-Year Aged Soy Sauce with Dashi, 1L","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;\"\u003eTwo-year aged soy, with dashi folded in.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eA soy sauce matured for two years and infused with dashi, so it carries both the depth of long-aged shoyu and the savoury roundness of Japanese stock. The result is a layered, elegant finishing soy, less about salt and more about umami. One litre of a soy that does the work of soy and seasoning at once.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from Shibanuma:\u003c\/strong\u003e \u003ca href=\"\/products\/shibanuma-barrel-aged-unpasteurised-soy-sauce-300g\" style=\"text-decoration: underline;\"\u003ebarrel-aged soy sauce (300g)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-dark-soy-sauce-18l\" style=\"text-decoration: underline;\"\u003edark soy sauce (18L)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-classic-yuzu-ponzu-300ml\" style=\"text-decoration: underline;\"\u003eyuzu ponzu\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-yakitori-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eyakitori sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-unagi-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eunagi sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-yakiniku-sauce-360ml\" style=\"text-decoration: underline;\"\u003eyakiniku sauce\u003c\/a\u003e and \u003ca href=\"\/products\/shibanuma-gluten-free-sesame-dressing-1l\" style=\"text-decoration: underline;\"\u003esesame dressing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 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: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTwo-year aged:\u003c\/strong\u003e long maturation for a deeper, smoother soy.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDashi infused:\u003c\/strong\u003e the savoury depth of stock built into the soy.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinishing soy:\u003c\/strong\u003e seasons and adds umami in one, less salt-forward than plain soy.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEighteen generations:\u003c\/strong\u003e brewed by a family making soy in Ibaraki since 1688.\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: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinishing:\u003c\/strong\u003e a few drops over sashimi, tofu or rice to season and deepen.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSimmered dishes:\u003c\/strong\u003e stir into broths and nimono for instant soy-and-dashi depth.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTamago and egg:\u003c\/strong\u003e a natural fit for tamagoyaki and egg dishes.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDressings:\u003c\/strong\u003e a ready umami base for dressings and dipping sauces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eThis is dashi shoyu (出汁醤油), soy sauce blended with dashi, the savoury Japanese stock drawn from kombu and bonito. The soy itself is aged two years, which smooths and deepens it, before the dashi is folded in to add a rounded, mouth-filling umami beneath the salt. The effect is a soy that seasons and enriches at the same time. Shibanuma Shoyu (柴沼醤油醸造) has brewed soy in Tsuchiura, Ibaraki, since 1688, eighteen generations of the same family, still fermenting in wooden barrels built in the Edo era, and is one of only around thirty soy sauce makers in Japan at this scale.\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-a-journey-through-time\" style=\"text-decoration: underline;\"\u003eSoy Sauce: A Journey Through Time\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does dashi soy sauce taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eRounder and less salty than a plain soy, with a clear savoury depth from the dashi sitting under the aged soy's smooth umami. It reads as fuller and more complete, the kind of seasoning that makes a dish taste considered with a single addition. The two-year ageing takes the raw edge off the soy, and the dashi adds a gentle, mouth-filling savouriness rather than a sharp salt hit. It suits delicate dishes where you want depth without a heavy hand.\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\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eDashi shoyu 出汁醤油 (2-year aged soy with dashi)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShibanuma (brewing since 1688)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Tsuchiura, Ibaraki)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eAgeing\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e2 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA finishing soy and instant soy-dashi seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is dashi soy sauce used for?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt is a soy that already carries dashi, so it seasons and adds savoury depth in one move. Use it as a finishing soy over sashimi, tofu, rice and grilled vegetables, stir it into broths and simmered dishes for instant soy-and-stock depth, or build dressings and dipping sauces on it. It is especially good with egg dishes such as tamagoyaki. Think of it wherever you would reach for soy but also want a rounder, more umami-rich result.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow is it different from plain soy sauce?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003ePlain soy is just the brewed sauce; this one is aged longer and then blended with dashi. The ageing makes the soy smoother and deeper, and the dashi adds a savoury, stock-like roundness that plain soy does not have. In practice it is less salty and more umami-rich, so you can season with a lighter hand and get a fuller flavour. For finishing and for delicate dishes it gives a more polished result than soy alone.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dark place and refrigerate after opening to preserve the dashi and the aroma, as the stock element makes it a little more perishable than plain soy. Keep it away from heat and direct light, which dull soy over time. Used steadily, a 1L bottle stays at its best throughout.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shibanuma","offers":[{"title":"Default Title","offer_id":44417196097788,"sku":"S0924","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15786.jpg?v=1728737885","url":"https:\/\/www.sushisushi.co.uk\/products\/shibanuma-2-year-aged-soy-sauce-with-dashi-1l","provider":"SushiSushi","version":"1.0","type":"link"}