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Combine the soy sauce, mushrooms, wakame, dashima, balsamic vinegar, rice vinegar, mirin, peppercorns, mushroom sauce, apple pear, shallots, and garlic with 3 cups of filtered water in a saucepan. Bring the mixture to a boil. Then reduce heat and allow the mixture to simmer until the sauce has reduced to about half the original volume (anywhere from 90 minutes to 2 hours). Remove from heat and allow the liquid to cool completely.
Pour the contents of the pot through a sieve, chinois, or similar strainer into an airtight container. Store in the refrigerator for up to 3 months. Freeze for additional use.