Soup 500ml

"The Taste of a Long-Established Shop" is a popular choice

"I heard there's some really delicious soup. Do you have it?" The number of customers coming to our store looking for Sasanaga Brewery's soup is increasing. When we hand them a 100ml bottle and ask, "Is this it?", the customer responds, "Do you have a larger one? It's for home use, so the whole family will use it, so the larger one is better."

Some people buy in bulk, especially in the summer when cold noodles are delicious. Some people come every year to buy noodles for New Year's Eve soba or for New Year's stews.

The commitment of a long-established company founded in 1906

When talking about this soup that attracts so many customers, we cannot help but mention the quality of its base.

Sasanaga Brewery is located in Hanamaki City, Iwate Prefecture. They use pure water drawn from the naturally rich land as their base, and a honjozo soy sauce that is slowly aged in cedar barrels. No additives are added, and the power of fermentation is left to the temperature and time of the four seasons. At the heart of this soup is the soy sauce, with a rich aroma and flavor that makes it a delicacy even on its own. Layered on top of this is the meticulously crafted dashi, which is carefully extracted by hand by artisans over a long period of time. The result is a taste that is somehow nostalgic, yet somehow new.

This soup is made by the combination of three elements: water, soy sauce, and dashi.

① Commitment to water

This pure water is the key to the soup

The water used at Sasanaga Brewery for brewing is the sacred water of Mt. Hayachine, from Hanamaki City, Iwate Prefecture. Mt. Hayachine, 1,917 meters high, was formed by the uplift of an undersea plate. The meltwater from this area seeps underground and is naturally filtered through a thick serpentine layer over the course of 400 years.

I feel like the clarity of this natural water is reflected in the taste of the soup. The aroma of bonito flakes and the flavor of soy sauce come through smoothly without being interrupted by any other unpleasant tastes. I think the reason it doesn't become watery even when diluted 4 to 5 times is because the water base is solid. When used in cooking, it is gentle enough not to interfere with the flavor of the ingredients.

② Commitment to soy sauce

I am always amazed at the depth of this soy sauce.

To be honest, when I use commercially available soup stock, I often find that the soy sauce flavor is either too weak or too salty.

But this tsuyu is different. ⁠⁠ It has a deep richness, perhaps due to the use of long-aged soy sauce. Even with the addition of sugar and mirin, the original flavor of the soy sauce is not lost. In fact, it feels like the sweetness brings out the best in the soy sauce. When used in cooking, the presence of this soy sauce remains strong, making your usual simmered or stir-fried dishes taste dramatically better.

3. Attention to detail in dashi

The aroma of bonito flakes makes me feel happy in the morning

When I use this soup when eating cold soba noodles in the morning, the aroma of bonito wafts up, and I start my day feeling happy, knowing that I'll be able to eat something delicious again today.

The aroma of this dashi, which is simmered by hand over a long period of time by artisans, is truly wonderful. The flavor of the dashi is natural and powerful. To avoid a bitter taste, the dashi is not squeezed, and only the mellow aroma and clear color of the "first dashi" is used. Even when diluted 4 to 5 times, the broth remains strong, so it can be used safely not only with noodles but also with simmered dishes. This bonito dashi turns your everyday cooking into a "proper Japanese meal."

The unique appeal of bonito stock is its rich aroma and how well it can be served.

Let's take a closer look at the dashi stock, which is one of the special features of this tsuyu. When using this tsuyu, you will notice that while the dashi stock has a strong presence, the aftertaste quickly fades away. The aroma of bonito gently rises, adding depth to the flavor without leaving a lingering aftertaste.

Some people prefer the thickness of kelp or the sweetness of dried mackerel, but I feel that what this soup is trying to convey is the pure deliciousness that only bonito stock can provide.

	Soup made only from bonito stock	Blended dashi soup (Bonito + kelp, shiitake mushroom, etc.)
taste	・Clean, sharp flavor ・A clean taste that brings out the flavor of the ingredients	・Deep and mellow, enveloping, complex and deep flavor
scent	・The fragrant and gorgeous aroma of bonito	・The aroma of bonito is complemented by the sweetness of kelp and the richness of shiitake mushrooms.
aftertaste	・Sharp and disappears quickly	- A slightly long-lasting, rich finish

100ml isn't enough?

Sasanaga Brewery's soup is available in two sizes at Shokunin Soy Sauce: 100ml and 500ml.

Many people choose the 100ml size because they want to try it out, it makes a great gift, and it fits compactly in the refrigerator. It's a popular size for gifts and trials.

However, when people actually try it, they say things like, "It's gone in no time!" and "I want to use more!" Thanks to you, there are many cases where people who liked the 100ml bottle end up buying the 500ml bottle again.

For those who want to use it thoroughly in their daily cooking, or keep it in the fridge as a regular seasoning, we recommend the 500ml size. The number of situations in which you want to use it increases, making it disappear in no time.

Choose the size that best suits your kitchen!

Recommended dishes [Basic]

First, let's start with a classic dish that allows you to enjoy the flavor of the dashi stock directly.

Recommended dishes [Special Edition]

Although it may be used in a slightly unexpected way, its capabilities are real.

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Text: Miho Matano (Shokunin Soy Sauce)