kamada's dashi soy sauce is enriched with a natural broth made from fish extracts (dried mackerel, dried tuna) and kombu (kelp). use it straight - poured over tofu, noodles, or japanese pickles. dilute it - add to some hot water for soup for noodles or tempura, or broth for japanese-style nimono, or boiled vegetables
tip: add this soup base to make tamagoyaki omelettes, or splash a dash in your stir fries for a umami-rich boost of flavor
We are proud to be one of the few Australian stockists for Kamada Sauces.
Kamada soy sauces were established in 1789. Based in Sanuki (now Kagawa) on Shikoku island of Japan, Kamada went about making the highest quality of soy sauces available. Ample sunshine and open fields allowed perfect conditions for growing soybeans and wheat. We are delighted to have you try the premium sauces from Kamada right here in Australia.