Ajikko （Dashi-infused Soy Sauce）

Liquid Seasoning

Target Sector
Ramen shops, udon and soba noodle restaurants, canteens and set-meal restaurants, deli and ready-to-eat food manufacturers, foodservice companies handling noodle dishes and simmered dishes; overseas buyers seeking dashi-based concentrated soup bases; central kitchens looking for efficient soup bases; retail buyers.
Usage Scenes(Usage/Recipies)
A versatile Japanese-style base that can be used diluted or straight: dipping or soup for zaru soba and hot soba/udon, hotpots, oden, simmered dishes, kenchin vegetable soup, stir-fries, rice bowl sauces, egg over rice, chilled tofu, and as a “kaeshi” base for ramen. It is easy to use in overseas markets and offers chefs high freedom in recipe development.
Specialities,Sales point
Ajikko is a concentrated noodle soup base that combines carefully prepared dashi stock from our own factory with our soy sauce. Simply dilute with hot water or cold water to obtain a well-balanced broth, contributing to standardized operations and labor savings. In addition to noodles, it can be used for simmered dishes, dressed vegetables, and stir-fries, enabling multiple menu items to be created from a single product. It is widely used by ramen restaurants in Japan and is highly valued for its flavor consistency and stability. Ajikko also has proven sales records in Taiwan, demonstrating strong acceptance in the Asian market.
We can flexibly supply a wide range of sizes, from 150 ml tabletop bottles to 1 L, 1.8 L, and large 18 L bag-in-box containers, to meet the needs of restaurants, food factories, and mass retailers.
Countries of Trade
AUSTRALIA ： Indirect transactions only

BELGIUM ： Indirect transactions only

CANADA ： Indirect transactions only

CAMBODIA ： Indirect transactions only

CHINA ： Indirect transactions only

FRANCE ： Indirect transactions only

GERMANY ： Indirect transactions only

HONG KONG ： Indirect transactions only

INDIA ： Indirect transactions only

INDONESIA ： Indirect transactions only

ITALY ： Indirect transactions only

JAPAN ： Direct transactions only

KOREA ： Indirect transactions only

MALAYSIA ： Indirect transactions only

PHILIPPINES ： Indirect transactions only

SAIPAN ： Indirect transactions only

SINGAPORE ： Indirect transactions only

TAIWAN ： Indirect transactions only

THAILAND ： Indirect transactions only

U.A.E. ： Indirect transactions only

U.K. ： Indirect transactions only

VIET NAM ： Indirect transactions only

Size / capacity	Size: 80mm × 80mm × 270mm Volume: 1L
Manufacturer's Suggested Retail Price	1,000 yen (tax included)
Ingredients	Soy Sauce (manufactured in Japan), Sugar, High-Fructose Corn Syrup, Rice Fermented Seasoning, Mackerel Flake Extract / Alcohol, Seasoning (Amino Acids, etc.), Smoke Flavoring (contains soybeans, wheat, and milk ingredients)
Expiration date	Shelf Life: 540 days
Special Remarks	Packed in user-friendly PET bottles, it is designed for convenient handling both in the kitchen and on the table. We can also propose recommended dilution ratios and menu recipes, enabling comprehensive support that includes product promotion.
Catalog PDF file	Ajikko （Dashi-infused Soy Sauce）

Inquiry to exhibitor

Imokei Co., Ltd.

https://imokei.co.jp

Japan exhibitors
Exportable
Co-exhibitor
Organizer : JAPAN FEDERATION OF MISO MANFRS CO-OPS

FOODEX JAPAN 2026 / 2026 Japan Meat Industry Fair 50th
Exports from Japan
Booth number S2-K33-020

Exhibited products	Founded in 1877, Imokei is a miso and tamari soy sauce brewery in Gifu City. We present five signature products that highlight traditional wooden-barrel fermentation. “Kura-dashi Miso” is a soybean miso aged in wooden barrels. It adds UMAMI to soups, hot pots, stews, and works as a base for sauces and marinades. “Yuzu Miso” blends yuzu with mellow miso to create a versatile sweet seasoning. It enhances meat and fish glazes, vegetable dips, and grilled rice balls, fitting both Japanese and fusion cuisine. “Sudachi Miso Dressing” combines sudachi citrus with miso umami. Ready for salads, grilled vegetables, and seafood, it supports health-conscious menus. “Nama-biki Tamari” (Tamari Soy Sauce) is a dense tamari extracted from long-fermented wooden-barrel moromi. With minimal heat, it keeps a smooth aroma and natural thickness, ideal for sushi, sashimi, eel sauce, steaks, and grilled dishes. “Ajikko” (Dashi Soy Sauce) is an all-purpose soy sauce enriched with dashi. Suitable for egg-over-rice, tofu, tempura sauce, hot pots, and stir-fries, it is also used overseas as a ramen “tare” base.

Exhibited products

Founded in 1877, Imokei is a miso and tamari soy sauce brewery in Gifu City. We present five signature products that highlight traditional wooden-barrel fermentation.

“Kura-dashi Miso” is a soybean miso aged in wooden barrels. It adds UMAMI to soups, hot pots, stews, and works as a base for sauces and marinades.

“Yuzu Miso” blends yuzu with mellow miso to create a versatile sweet seasoning. It enhances meat and fish glazes, vegetable dips, and grilled rice balls, fitting both Japanese and fusion cuisine.

“Sudachi Miso Dressing” combines sudachi citrus with miso umami. Ready for salads, grilled vegetables, and seafood, it supports health-conscious menus.

“Nama-biki Tamari” (Tamari Soy Sauce) is a dense tamari extracted from long-fermented wooden-barrel moromi. With minimal heat, it keeps a smooth aroma and natural thickness, ideal for sushi, sashimi, eel sauce, steaks, and grilled dishes.

“Ajikko” (Dashi Soy Sauce) is an all-purpose soy sauce enriched with dashi. Suitable for egg-over-rice, tofu, tempura sauce, hot pots, and stir-fries, it is also used overseas as a ramen “tare” base.

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