Hinoki Dashi soup stock + soy sauce is a premium dashi soy sauce made with the finest Shirokuchihama Kombu and Katsuo-bushi from Yamakawa, Kagoshima Prefecture. It is crafted without the use of any umami seasonings, yeast extracts, or preservatives. The soy sauce base for this dashi is a honjozo from Aoyagi Shoyu, a company with over 100 years of history in Fukuoka Prefecture, known for its restrained sweetness, sharpness, and richness. To preserve the delicate flavor of the dashi, mirin, pure rice sake, and sugar are all carefully selected from domestically produced ingredients. This meticulous process ensures that even when diluted, the dashi retains its distinctive deep flavor. Hinoki leverages the experience of a kaiseki chef and a magazine editor to pursue flavors that bring “joy” to the body, focusing on the use of domestic ingredients without additives. In collaboration with conscientious producers, Hinoki aims to create products loved by many, to pass on Japan’s food culture and traditions to the next generation. The company has inherited and adapted the traditional recipes of Takashi Nishibori, a revered master chef from Shizuoka, whom the representative of Hinoki regards as a mentor. The deep bond and training days with Master Nishibori are infused into every drop of Hinoki Dashi soup stock + soy sauce. Made with the finest Shirokuchihama Kombu and Katsuo-bushi from Yamakawa, Kagoshima Prefecture, this genuine dashi soy sauce is produced without umami seasonings or yeast extracts. Enjoy the aroma of the Katsuo-bushi as soon as you open the bottle. It’s delicious when poured directly over tamago-kake-gohan (rice with raw egg), natto, sashimi, tofu, or used in various dishes like takikomi-gohan (seasoned rice), simmered dishes with added sugar, fried rice, or pasta. Using Hinoki Dashi soup stock + soy sauce can elevate everyday cooking to a professional level. Takashi Nishibori, a master chef based in Shizuoka, was a significant figure who influenced many with his dedication to crafting heartfelt Japanese cuisine. While he was particul

* Text may be generated using the automatic translation service.