"Oigatsuo Tsuyu'' incorporates the technique of a professional Japanese cook, who uses bonito to make the stock twice. We are particular about the effectiveness of the bonito stock, and have added finely ground bonito flakes using the "kinubushi method*'' to the "umami stock'' and "fragrant stock''. The bonito soup stock makes it easy to prepare authentic dishes. The sweetness has been suppressed, resulting in a refreshing taste. This is a double concentrated type of noodle soup. You can season a wide range of dishes with this one bottle, including noodle soup, stews, hot pot dishes, and seasoned rice. *The Kinubushi manufacturing method is a manufacturing method in which bonito flakes are finely ground to a microscopic level. The bonito flakes are ground so finely that they don't even touch the tongue, giving the impression of the "smoothness of silk."
