Japanese cuisine is thought to be both healthful and delicious. However, some people may find it difficult to replicate the authentic taste and flavour at home. Even employing soy sauce, one of hallmark flavours of Japan, real Japanese cuisine remains a problem. We would like to introduce Dashi Soy Sauce, which is a combination of Dashi and soy sauce. Lets look into Dashi and discover how adding it to standard soy sauce enhances the flavour and elevates the Japanese cooking experience.

We have started and living a legacy of Japanese Traditional Taste. Buyers trust and admire our experienced as global manufacturer and exporter still continuing ethically with the passion to earn client satisfaction. Given below is the acknowledged timeline and milestones of our journey:

1789: Kamada Shoyu was founded

1970: Sanuki Udon Tsuyu (Noodle Soup) supplied to Expo 70 in Osaka

1994: Kamada Food International Ltd. came into existance 

1995: Distribution Center and Kamada Soy Minato Plant established 

1997: Support Center and business center established 

1999: Kamada Soy Sauce official Japanese online shop opened

2003: Hokkaido Branch and plant relocated and newly established as Kamada Soy Obihiro Plant, Kamada Food International (America) Ltd. (Kamada America), a sales subsidiary, initiated in Bellevue, Washington.

2006: Personal information management system procured supply center completed commendation as a family-friendly enterprise received from the Japanese Ministry of Health, Labour and Welfare

2007: Mushroom production unit initiated in Obihiro, Hokkaido.

2008: Compost depot for mushroom production completed in Obihiro, Hokkaido

2009: Mushroom Cultivation wing completed production and sales of Tokachi Mush begun

2010: Kamada Kinoko Kabushiki Gaisha (Kamada Mushroom Ltd.) established as an agricultural corporation plant to tap deep groundwater completed in Otofuke, Hakkaido Manufacturing and sales of Taisetsu na Mizu groundwater begun

Maser chefs of Japanese cuisine make distinctive dishes by combining carefully chosen premium soy sauce and only the best grade Dashi. The masterful combination and balance of soy sauce and Dashi is the backbone of this dish. Dashi Soy Sauce, in other words. Not only great chefs, but even ordinary Japanese homes have their own unique soy sauce and Dashi blend. These techniques have been passed down through the years as the only way to get the flavour that only home cooking can provide. This flavour reminds us of the tranquil and happy days we spent together as a family eating our mothers homemade meals. Kamada Soy Sauce spent years gathering recipes from renowned chefs and home cooked dishes to create Kamada Dashi Soy Sauce, our own nice mix of soy sauce and Dashi.

Dashi is a Japanese soup stock that is frequently used to season Japanese cuisine in conjunction with soy sauce. It is the cornerstone of Japanese cuisine. The quality of the Dashi will determine the quality of the dish. It is the hidden element behind Japanese cuisine soft, mellow, and healthful qualities, as well as its profound scent and flavour. Natural ingredients such as fish and kelp are simmered to make Dashi. It acts as a healthy backbone for Japanese cuisine, bringing out the rich flavours of the cuisine. Chefs who are familiar with real Japanese cuisine know that Dashi, more than soy sauce, is the most important and crucial ingredient.

The flavour is determined by the balance of five basic tastes: sweetness, saltiness, sourness, bitterness, and umami (savoury taste). Flavors such as sweet and salty are important. Both can be misused, resulting in health problems and bad dietary choices. Japanese cuisine, on the other hand, masters the art of bringing umami to the tongue. It creates a delicious balance that helps to balance the saltiness and sweetness in a dish. This is what makes Japanese cuisine both tasty and nutritious.

When it comes to cuisine, the Japanese have an insatiable curiosity. Tokyo is well-known for having a plethora of eateries serving cuisines from around the world. Did you know that dishes from all over the world are frequently made in Japanese homes?

Foreign foods are not easily incorporated into Japanese cuisine. To make Japanese-style meals, they are slightly adjusted. Soy sauce plays a crucial role in this dish, as it adds a recognisable Japanese flavour. Dashi Soy Sauce versatility allows it to transform daily cooking into a Japanese-style pleasure.