With such an amazing array of soy sauce on offer, you’ll be forgiven for not knowing which to choose. Fear not though! Kikkoman Sushi and Sashimi Soy Sauce is made to compliment sushi and raw seafood. It’s milder and sweeter than other varieties of soy sauce to enhance the flavour of raw fish.

Background
Soy sauce is normally made from fermented soy beans, wheat and brewer’s alcohol and has become the basic sauce for all Japanese cuisine due to its rich, umami taste.

How To Use
There are an endless variety of different ways that soy sauce can be used in Japanese cuisine. 
• Base for sauces such as teriyaki.
• Mixed with dashi soup stock to create a rich noodle soup.
• Mix with wasabi to create a dip for sushi and sashimi.

$5.75

This tamari soy sauce is something special. Milder and more aromatic than regular soy sauce. It's specific flavour and colour are ideal for recipes that feature delicate, refined flavours, such as light dressings and dipping sauces. Vegetables and seafood flavours are not overpowered by this preservative-free sauce. This tamari soy sauce is made mainly from soy beans giving it a very distinctive flavour compared to mostly wheat based soy sauces. It's naturally brewed and aged using only quality soy beans and just a touch of wheat to add extra taste. Tamari soy sauce is great for giving umami filled flavour to dressings, dipping sauces and seafood. 

Background
Tamari is a very popular regional style of Japanese soy sauce, originating from Chubu, central Japan. Its smooth viscosity and rich flavour make it ideal as a dipping sauce for sashimi or to give beautiful colour to sauces and simmered dishes. Tamari is just one of the wide variety of soy sauces Japan Centre has available to buy online, perfect for whatever you’re cooking.

How To Use
There are an endless variety of different ways that soy sauce can be used in Japanese cuisine. 
• Base for sauces such as teriyaki.
• Mixed with dashi soup stock to create a rich noodle soup.
• Mix with wasabi to create a dip for sushi and sashimi.

$6.55

Japanese flavour bases in an instant.

Give your Japanese dishes that quintessential Japanese flavour with Shimaya's instant dashi soup stock. Used everywhere in Japan, this dashi soup stock can be used to make all sorts of Japanese soup and noodle dishes, as well as to flavour sauces and stir fries. This box contains 10 individual sachets of dashi powder.

Dashi is the basis of all Japanese flavourings. Try it in these dishes:
• Miso Soup: 1 sachet of dashi, 4-5 cups of water and miso paste makes 4-5 servings.
• Noodle Soup: 2 sachets of dashi, 5 cups of water and soy sauce makes 3 servings.

Product of Japan

$4.15

8g x 16 sachets

Product of Japan

$7.60

6g x 7 packs

Product of Japan

$4.85

Everybody’s favourite soy sauce, now with 43% less salt! This bottle of Kikkoman soy sauce has been brewed using traditional techniques, allowing for a fuller umami flavour despite the reduced salt content. Enjoy this all-purpose soy sauce with a wide variety of dishes.

Background
Soy sauce is one the staple flavours in Japanese cooking, not dissimilar to salt and pepper in Western cuisines. It is used to flavour everything from fried rice to ramen noodles to sushi, even to a couple of desserts. Full of umami goodness, soy sauce is an essential item to have in one’s Japanese cooking inventory.

How To Use
There are an endless variety of different ways that soy sauce can be used in Japanese cuisine. 
• Base for sauces such as teriyaki.
• Mixed with dashi soup stock to create a rich noodle soup.
• Mix with wasabi to create a dip for sushi and sashimi.

$10.15

Japanese flavour bases in an instant.

Give your Japanese dishes that quintessential Japanese flavour with Shimaya's instant dashi soup stock. Used everywhere in Japan, this dashi soup stock can be used to make all sorts of Japanese soup and noodle dishes, as well as to flavour sauces and stir fries. This box contains 10 individual sachets of dashi powder.

Product of Japan

$2.87

Product of Japan

$3.80

Product of Japan

$10.05

Product of Japan

$6.35

NO MSG

6 sachets x 4g each

One stick will serve as a stock of 3-4 cups of miso soup. In addition, it is most suitable for noodle soup such as somen. In addition, you can use it for various dishes such as boiled food, oden and salmon.

Product of Japan

$4.05

8g x 7 sachets

A plastic packet filled with 7 paper tubes of iriko dashi (dried sardine soup stock). This is different from the normal bonito flavoured stocks as it uses sardines instead. Use with miso paste to make miso soup. Can also be used in soup bases for noodle dishes. Highly versatile and important in Japanese cooking.

How To Use
For a variety of many different soup based dishes:
• Miso soup/Boiling Broth: Combine 1/2 stick of dashi with 450ml of water. 
• Tsuyu for dipping noodles: Combine 1/4 stick of dashi with 150ml of water. 
• Oden soup: Combine 1/2 stick of dashi with 750ml of water.

Product of Japan

$4.30

Dashi is one of the most important ingredient in Japanese cooking, as it is what gives many traditional Japanese dishes their signature, umami-rich flavour. Traditional dashi is made by infusing umami-rich ingredients (with bonito fish flakes and kombu kelp seaweed being the most common) in hot water. Nowadays most home cooks in Japan use instant dashi granules and powders.

Product of Japan

$5.25

Product of Japan

$4.05

Dashi Broth (stewed items, miso soup, etc.)
For 300 ml (1 and a half Cup) of Water or Hot Water,
2/3 (2 grams) teaspoons of hondashi

Flavored steamed Rice
For 1 cup of rice, 1 overfilled teaspoon (4 grams)

Stir Fried Dishes

For 2 people (servings) ingredients 1 overfilled teaspoon (4 grams)

Product of Japan

$8.15

A convenient 150ml glass bottle of authentic Japanese dark soy sauce with a dispenser for easy pouring. Kikkoman are the largest manufacturer of soy sauce in Japan and this is their main product, a dark soy sauce that you can find in every restaurant and home across Japan. 

Background
Soy sauce is normally made from fermented soy beans, wheat and brewer’s alcohol and has become the basic sauce for all Japanese cuisine due to its rich, umami taste.

How To Use
There are an endless variety of different ways that soy sauce can be used in Japanese cuisine. 
• Base for sauces such as teriyaki
• Mixed with dashi soup stock to create a rich noodle soup.
• Mix with wasabi to create a dip for sushi and sashimi.

Product of Singapore

$5.35

Shiro-dashi is a soup base made from bonito or kombu dashi and white soy sauce, mirin, sugar. It's often used by professional chefs but it's now used in the home too. The merit to using shiro-dashi is that it doesn't add any colour to the food. It won't change the colour of the food when it's cooking, so it's suitable for making dashimaki (omelette) and chawan-mushi (savoury steamed egg custard).

Product of Japan

$8.75

Product of Japan

$4.50

Dashima is a kelp that commonly used to make stock, then throw away (especially in Japanese cooking). In Japanese, dashima is “kombu”.

Product of Korea

https://misosoup.site/the-6-best-kombu-kelp-substitutes/

$11.85

7 pc

Product of Japan

$3.70