Tosa Shimizu, the "dashi soy sauce" made by Jibun, is the largest producer of Soda Bushi in Japan. Since only the ingredients are used at the highest quality of the season called "cold mejika" caught from January to March, you can get a good dashi with an elegant aroma and richness and umami. Add the soy sauce you always use and after 4~5 hours, you will have the aroma soy sauce of Soda Bushi. You can use it depending on your ideas, such as egg-covered rice, cold soup, udon noodles and soba noodles, hot sauce, tea steaming, fried rice, stir-fried vegetables, etc.　You can also pour hot water over the soy sauce and make it a simple soup that makes you feel a little luxurious. Open the lid and pour in soy sauce. With just this, it will be reborn as a mellow dashi soy sauce. Everyone has their own preferences for soy sauce, depending on the area where they were born and raised. With Soda bonito (thickly shaving), you can make your favorite dashi soy sauce with your favorite soy sauce. The flavor comes out slowly. From the dashi stock, the flavor comes out slowly over time. It is not something that can be used all at once, so when the soy sauce is reduced to about half, you can add more and use it about 10 times. Recommended soy sauce base for gourmets. For dishes such as sashimi, fried rice, and simmered dishes. In addition, it can be used for egg-covered rice. It can be used in a variety of ways, such as soy sauce, dipping soy sauce, and seasonings. Diverse Uses Dashi soy sauce: Just pour in your favorite soy sauce to easily make a full-fledged dashi soy sauce. Dashi vinegar: If you pour vinegar into it, you can also use it as dashi vinegar. All-purpose ponzu sauce: You can easily make ponzu sauce by mixing soy sauce, vinegar, and yuzu juice in a 2:1:1 ratio. Why don't you take this opportunity to easily experience the authentic taste at home and expand the range of dishes?