Katsuobushi is a form of dried fish that is used for creating broth in Japanese cuisine. Soudabushi uses young Soudagatsuo, a type of katsuo that is caught off the coast of Tosashimizu in Kochi Prefecture. Adding the soy sauce of your choice, you can create your very own aromatic, flavorful soy sauce. Can be used for up to one year by continuing to replenish the soy sauce. Feeling adventurous? Try adding Worcestershire sauce or citrus flavored sauce to further expand the possibilities!