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Description
Shibanuma, 2-Year Aged Soy Sauce with Dashi, 1LTwo year aged soy, with dashi folded in. A soy sauce matured for two years and infused with dashi, so it carries both the depth of long aged shoyu and the savoury roundness of Japanese stock. The result is a layered, elegant finishing soy, less about salt and more about umami. One litre of a soy that does the work of soy and seasoning at once. More from Shibanuma: barrel aged soy sauce (300g), dark soy sauce (18L), yuzu ponzu, yakitori sauce, unagi
Two-year aged soy, with dashi folded in.
A soy sauce matured for two years and infused with dashi, so it carries both the depth of long-aged shoyu and the savoury roundness of Japanese stock. The result is a layered, elegant finishing soy, less about salt and more about umami. One litre of a soy that does the work of soy and seasoning at once.
More from Shibanuma: barrel-aged soy sauce (300g), dark soy sauce (18L), yuzu ponzu, yakitori sauce, unagi sauce, yakiniku sauce and sesame dressing.
Why Chefs Choose This
- Two-year aged: long maturation for a deeper, smoother soy.
- Dashi infused: the savoury depth of stock built into the soy.
- Finishing soy: seasons and adds umami in one, less salt-forward than plain soy.
- Eighteen generations: brewed by a family making soy in Ibaraki since 1688.
How to Use
- Finishing: a few drops over sashimi, tofu or rice to season and deepen.
- Simmered dishes: stir into broths and nimono for instant soy-and-dashi depth.
- Tamago and egg: a natural fit for tamagoyaki and egg dishes.
- Dressings: a ready umami base for dressings and dipping sauces.
This is dashi shoyu (出汁醤油), soy sauce blended with dashi, the savoury Japanese stock drawn from kombu and bonito. The soy itself is aged two years, which smooths and deepens it, before the dashi is folded in to add a rounded, mouth-filling umami beneath the salt. The effect is a soy that seasons and enriches at the same time. Shibanuma Shoyu (柴沼醤油醸造) has brewed soy in Tsuchiura, Ibaraki, since 1688, eighteen generations of the same family, still fermenting in wooden barrels built in the Edo era, and is one of only around thirty soy sauce makers in Japan at this scale.
Learn more: Soy Sauce: A Journey Through Time
What does dashi soy sauce taste like?
Rounder and less salty than a plain soy, with a clear savoury depth from the dashi sitting under the aged soy's smooth umami. It reads as fuller and more complete, the kind of seasoning that makes a dish taste considered with a single addition. The two-year ageing takes the raw edge off the soy, and the dashi adds a gentle, mouth-filling savouriness rather than a sharp salt hit. It suits delicate dishes where you want depth without a heavy hand.
| Type | Dashi shoyu 出汁醤油 (2-year aged soy with dashi) |
| Brand | Shibanuma (brewing since 1688) |
| Origin | Japan (Tsuchiura, Ibaraki) |
| Ageing | 2 years |
| Net Volume | 1L |
| Best Used As | A finishing soy and instant soy-dashi seasoning |
What is dashi soy sauce used for?
It is a soy that already carries dashi, so it seasons and adds savoury depth in one move. Use it as a finishing soy over sashimi, tofu, rice and grilled vegetables, stir it into broths and simmered dishes for instant soy-and-stock depth, or build dressings and dipping sauces on it. It is especially good with egg dishes such as tamagoyaki. Think of it wherever you would reach for soy but also want a rounder, more umami-rich result.
How is it different from plain soy sauce?
Plain soy is just the brewed sauce; this one is aged longer and then blended with dashi. The ageing makes the soy smoother and deeper, and the dashi adds a savoury, stock-like roundness that plain soy does not have. In practice it is less salty and more umami-rich, so you can season with a lighter hand and get a fuller flavour. For finishing and for delicate dishes it gives a more polished result than soy alone.
How should I store it after opening?
Keep it sealed in a cool, dark place and refrigerate after opening to preserve the dashi and the aroma, as the stock element makes it a little more perishable than plain soy. Keep it away from heat and direct light, which dull soy over time. Used steadily, a 1L bottle stays at its best throughout.
Shipping Notes
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