Soybean Dashi Tsuyu is a 5x concentrated dashi tsuyu that combines a plant-based dashi made by roasting domestic soybeans with the umami of shiitake and kombu, along with a wooden-barrel-brewed re-fermented (saishikomi) soy sauce. Using no extracts, seasonings, or preservatives whatsoever, it draws out the deep umami of dashi as if handmade by carefully simmering soybeans, shiitake, and kombu in their natural form. Being 100% plant-based with no animal-derived ingredients, it can be widely used in vegan and shojin (Buddhist vegetarian) cuisine.
While most common dashi tsuyu is based mainly on bonito or dried sardines, Soybean Dashi Tsuyu achieves a deep, full-bodied flavor from plant ingredients alone by layering the roasted aroma and gentle sweetness of roasted soybeans with the umami of shiitake and kombu. It is finished from carefully selected ingredients—including a re-fermented (saishikomi) soy sauce aged roughly twice as long as usual through 1,200 years of wooden-barrel brewing, organic sugar with Organic JAS certification, and natural salt made from 100% deep-sea water from Toyama Bay—so it can be used as a new plant-based dashi option that works not only in Japanese cuisine but also as a secret ingredient in Western and Chinese dishes.
