Umami Dashi Soy Sauce
Dashi is a umami packed flavor bomb. It’s also the backbone of most Japanese dishes. With the versatile flavors of dashi and soy sauce weaved together, a heavenly savory flavor and new staple is created!
This soy sauce is definitely a 'sauce', and can be used in so many ways. With a touch of sweetness and tons of umami, it is well balanced and packed with flavor. Perfect for garnishing dishes (think rice, eggs), as a dipping sauce (sushi, dumplings) or as a base for Japanese noodles.
Contains Fish, Soy + Wheat
About the producer
Cabi is simple. It starts with a piece of mold (see: Cabi name) and we hope it spreads like a culture; the desire to share easy and traditional Japanese home cooking.
Cabi / Kabi (カビ) means mold in Japanese. Don’t worry, we are talking about really good mold and fermentation! Anyway, it’s time that word underwent some rebranding. So here it is, good mold. Japan has a long history of fermented foods especially used for its health benefits. It is the only culture to use Koji mold (aespergillus oryzae), thus forming what we know plainly as Koji – when this mold is inoculated/grown onto any steamed grain medium.
Koji is used in almost every single Japanese condiment from soy sauce, miso, vinegar to even sake. It’s definitely not an overstatement to say that Koji has inspired and defined Japan’s culinary world, and therefore our culture. The definition of our culture is in these live cultures. So yes, we are here to promote good culture around mold. Long live fermentation