Soup and Sashimi (sliced fish)

 

 

 

 

 

 

 

 

 

 

At traditional Japanese restaurant, Soup and Sashimi (sliced fish) is the most difficult part of the cooking, and these are main dishes as well even these look simple.

Therefore, Sashimi and Soup are always cooked by the chief chef in the restaurants.

Soup and Sashimi use the seasonal ingredients and complete the world in a dish. It is possible to say Sashimi and Soup are the most emphasized dishes of the unison "Wa".

And customers feel the philosophy of the season by ingredients, taste, flavors, and sights.

This is the reason that the Soup and Sashimi are the most difficult to cook.

On the other hand, Soup is the easiest and most popular Japanese daily dish at home.

Japanese usually have soup every day, and soup is easy to cook in a short time.

Even children learn how to cook the Miso (soy bean paste) Soup at primary school, and they study the basic knowledge of the cooking through it.

Japanese soup matches for most of all the ingredients, and it is low calorie and healthy diet in addition.

 

The following is all purpose liquid type seasoning DonDon Series Shiro Tsuyu which is concentrated soup stock “Dashi”
 

Product Name : DonDon Series Shiro Tsuyu 1L

Ingredients :
White soy sauce(wheat, soybean, salt), Dried bonito, Dried mackerel, Dried sardine, Dried bonito extract, Dried sardine extract, Sugar, Salt, Mirin(rice, malted rice), Hakkochomiryo(rice, malted rice, salt), Sake, Hydrolyzed fish protein, Amino acid(sodium glutamate), Shusei(ethyl alcohol)

Expiration : 1year from manufacturing date

Produced by FUTABA Co., Ltd.

 

See you later.