Dashi Soy Sauce SGD14.20/pack (500ml)
Soy sauce enriched with a natural broth made from fish extracts (dried mackerel, dried tuna) and Konbu(seaweed). Our Dashi Soy has a reduced sodium content of only 11%, which is 25% lower than the sodium content of regular soy sauce.
Usage:
Straight – Pour over tofu, noodles, or Japanese Pickles. Use as an all-purpose seasoning for your cooking.
Dilute – Soup for noodles or Tempura, or broth for Japanese-style nimono, or boiled vegetables.
Udon Soup Base SGD14.20/pack (500ml)
This sauce is made from iriko (dried sardines) from Ibukijima Island, Kagawa Prefecture, and is specially designed for soup for udon noodles. The colour is light and the taste is simple, so you can cook Sanuki udon easily by thinning it.
*Sanuki udon is a knid of local udon, most popular udon noodles in Japan.
About Kamada Soy Sauce
The district of Sanuki (now Kagawa Prefecture), on Shikoku Island in Southern Japan, was long famous for salt production. Sanuki’s shoal beaches produced 80% of Japan’s salt for many years. The ample sunshine and open fields were also perfect for growing wheat and soybeans. This made Sanuki an ideal region for soy sauce production.
Since 1789, the year of the French Revolution, Kamada has been creating quality soy sauce in the Sanuki region, under our company motto of “producing the highest quality soy sauce, serving the community, and gaining public confidence.“ As times have changed, we have continued to develop new and innovative products while maintaining our commitment to quality and service.
