Japanese Dashi Katsuoflavor soysauce is a unique dashi soy sauce that realizes the "taste of Japan! It is a unique dashi soy sauce that has achieved the "taste of Japan! Inside the bottle is a dashi soy sauce with a unique flavor and aroma, made with a perfect ratio of Soda bonito flakes from Kochi Prefecture and Japanese bonito flakes, and infused with a special soy sauce produced in Shimanto, Kochi Prefecture.
The bottle is filled with a perfect ratio of Soda bonito flakes from Kochi Prefecture and Japanese bonito flakes, and topped with a special soy sauce produced in Shimanto, Kochi Prefecture, for a tasty and aromatic dashi soy sauce.
The soy sauce is brewed using mineral-rich underground water from the Shimanto River in Kochi Prefecture. The soy sauce is fermented slowly and slowly by natural brewing, and although the moromi is usually strained after about three months, it is left to ferment naturally for more than one year. No additives of any kind are used.
It can be poured over tofu or boiled rice, or diluted and used as a dipping sauce for udon or soba noodles. The best way is to pour it over freshly cooked rice! This is the true taste of Japan!