This dashi soup is made by combining "moromi" made by aging in a cedar barrel wooden tub for two years and "cedar barrel soy sauce" made by combining mineral-rich Noto deep sea water, and bonito flakes and mirin to make it flavorful. It is the supreme taste.
It can be used as a soup for noodles such as udon, somen and zaru soba, as a base of seasoning for all Japanese dishes by changing the dilution, such as oden, hot pot dishes, and hot soup noodles.
Concentrated type used by diluting to your favorite concentration
Ingredients: Soy sauce (Japanese domestic production, brewing), dried bonito extract, sugar, fermented rice seasoning, salt / seasoning (amino acids, etc.), sweetener (licorice, stevia), alcohol (some include soybeans, wheat, and mackerel) )
Preservation method: Avoid direct sunlight and store at room temperature. After opening, be sure to put it in the refrigerator and use it as soon as possible.