Chilled soba sauce = soya sauce?

Hi, im veri confused over the different types of sauces which i can find in japanese supermakets. can some kind soul enlighten me!
- Is the sauce we use for cold soba same as soya sauce?
- Is there concentrated dashi sauce n what is it used for?
- For sushi n sashimi, do we use soya sauce or is there sushi sauce?
- How about the sauce for cold n adagashi tofu?
Thanks in advance!

- Is the sauce we use for cold soba same as soya sauce?

No. Sauce for soba is made from (1) kaeshi: soy sauce, mirin (sweet liquore made from rice), all mixed and cooked and (2) dashi: soup stock made from water and shaved dried bonito (katsuobushi) and/or konbu (dried kelp).

- Is there concentrated dashi sauce n what is it used for?

Freeze dried granulated type dashi is available, they are not sauce but stock. It can be used for stew, noodle soup, miso soup - almost for everything.

- For sushi n sashimi, do we use soya sauce or is there sushi sauce?

There's not suchi sauce. Shouyu (= soy sauce) ise used.
There are different type of soy sauce, though.

- How about the sauce for cold n adagashi tofu?

To eat tofu served cold, normal soy sauce is used along with grated raw ginger and chopped spring onion and or shaved dried bonito.
For agedashi, soup made from dashi, mirin, soy sauce are used.

Hi . thanks for ur reply!
Just to add on, the soba sauce is it called soba-tsuyu? I'saw this Marukin brand soba tsuyu sauce in the supermarket. Is it ready-made soba sauce or do i still need to add the dashi stock etc?

Yes, soba-tsuyu is the sauce you can use for soba (buckwheat noodle).
Normally, when you serve it cold to dip the noodle, you can use it straight from the bottle.
To use the sobatsuyu for hot noodle, you need to delute it with dashi stock.
Same applies when you use it for stew. :)

I think sobatsuyu is normally designed to be diluted with not dashi stock but just water...