UMAMI DASHI SOY

Not just soy sauce, but soy sauce reborn. By fermenting with Rice Koji, bonito flakes, and Kombu kelp, this condiment becomes an Umami bomb — over ten times richer in savory depth than soy sauce alone. Koji’s natural enzymes enhance the complexity of Dashi, bringing sweetness, savoriness, and balance in every spoonful.

How to use it?

•  Finish with flavor — Drizzle over a sunny-side-up egg, sashimi, or fresh tofu for
  instant depth and elegance.
•  Marinate proteins — Use as a base for meat or fish marinades, tenderizing while adding layers of Umami.
•  Everyday upgrade — Stir into soups for instant depth, or spoon over noodles and
  even a plain bowl of steamed rice for a flavor-packed boost.
•  Simple yet special — Toss with mixed mushrooms, let sit for 5 minutes, then sauté.

The Koji-Dashi blend infuses deep Umami, turning a simple side dish into something extraordinary.

Family-friendly, from the very beginning – A gentle additive-free way to add subtle Umami to baby and toddler meals. Even a small touch transforms everyday flavor.

Early exposure to fermented foods is often associated with supporting a healthy gut.