5 bottles for those who like dashi soy sauce

The original soy sauce specifically developed for egg rice, first developed in Japan. Based on dark soy sauce, it features the mellow umami of kelp stock and the gentle sweetness of oligosaccharides.

The soy sauce has a very refreshing taste and is a dashi soy sauce characterized by the mellow sweetness of oligosaccharides and the umami of kelp, so it can be used on a variety of dishes other than egg rice as a soy sauce for children to pour over.

We recommend the Kamatama-style udon. Simply add an egg to freshly boiled udon noodles, mix, and then pour on soy sauce. If you use it exclusively for egg rice, you can enjoy the refreshing and gently sweet taste of Kamatama-style udon. It's easy and delicious, so it's perfect for a quick meal or a late-night snack.

This soy sauce is rich in bonito stock and is perfect for rice topped with raw egg. A local chicken farmer gave it rave reviews, saying, "Our eggs taste amazing!" "I think it's important to make the most of the eggs, without letting the salt or soy sauce overpower them," says Masataka Hosaka, the sixth-generation owner.

This soy sauce is based on a refreshing bonito stock, making it easy to use in dishes other than eggs. It also works well as a drizzle over natto, boiled greens, and pickles. We recommend using it with sesame dressing; if you make it without adding sugar, it will have a refreshing sesame dressing with a strong bonito stock flavor.

Shichifuku Brewery was the first brewery in Japan to produce white dashi, and continues to take pioneering steps, such as being the first in the industry to receive JAS organic white soy sauce certification.

When he explained to a business partner that "we use honkarebushi (dried dried bonito flakes)," he was told, "Don't lie!" He said that it would make sense if a restaurant were using it, but there's no way it would be used in processed soy sauce products.

He even came to the production site to check it out for himself. "We make good products. To do that, we need to use good ingredients," said President Inuzuka. "There are also cheap white dashi products on the market, and the price difference can be several times higher. However, in order to live up to the trust of our customers who choose Shichifuku products, we have told them that we will not lower the cost of ingredients, but rather increase it."

First, we recommend trying it in a simple clear soup. If you dilute the white dashi 16 times, it will hardly take on any color. However, the gentle flavor of the dashi will spread throughout the dish. As well as clear soup, we also recommend trying it in tamagoyaki (rolled omelet). Simply add the right amount of white dashi and water to beaten eggs and fry, and you'll have a full-fledged dashimaki (rolled omelet) with a strong dashi flavor and a beautifully accentuated egg yellow.

Kun Murasaki / Suehiro Soy Sauce (Hyogo Prefecture)

This dark soy sauce is made from whole soybeans and wheat from Hyogo Prefecture, aged for a year using traditional natural fermentation methods, and then smoked for 8 to 9 hours, allowing the soy sauce to retain its natural umami flavor while also infusing it with a strong smoky aroma. Just one drop will fill your dish with its fragrant aroma.

Place grilled bacon on mizuna for a simple and delicious dish. This soy sauce was originally created at the request of a roast beef restaurant, so it pairs well with steak, bacon, and other meats. Since the aroma is sensitive to heat, we recommend using it as a finishing drizzle or dipping sauce. It also goes well with roast beef and cheese .