2. 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 that turns the everyday
  into something extraordinary.
•  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.

No additives, no shortcuts—just the clean, natural power of Koji and Dashi working
together.