UMAMI Broth (Clear)

Six times concentration of Japanese “UMAMI” useful liquid soup stock.

Getting soup from both sea and mountain; bonito, dried kelp, and dried shiitake mushroom. This is the basic seasoning of traditional Japanese food with worldwide “UMAMI”. The real components of “UMAMI”, Glutamine acid and inosinic acid, give you richer and fine sense of taste. This soup is made of bonito, giant kelp, dried shiitake mushroom, and seasoned by Mikawa mirin (sweet cooking rice wine) and the ”Shirotamari” brewed with domestic wheat, natural sea salt and distilled spirit in the traditional way. This is all-round seasoning, so it is useful for not only Japanese food, but also for Western food and Chinese food. This brings out the taste of each ingredient, so it is good for vegetable simmer food, Japanese soup, steamed egg hotchpotch. You can get professional taste by using this liquid soup stock. This is the one conveying fine Japanese food culture.

* Preservative and additive free
* Necessary to keep in refrigerator after opening and consume shortly regardless of the expiry date

Amount of use
Dilute it nine times with water for soup, six times for Udon noodles, steamed egg hotchpotch and simmered dishes. Use as it is for food prepared with sweetened vinegar and vegetable.

What is Shiro-tamari:
Shiro-tamari is the traditional seasoning from Hekinan city, Aichi. Without using soybeans, it is made from malted wheat using locally grown wheat (Aichi), natural sea salt from Izuoshima and natural water from Asuke. Its production method is the same as white soy sauce. This amber colored seasoning has a deep and rich flavor.

-Ingredients: wheat, dried bonito fish, salt, hon-mirin (sweet cooking rice wine), crude sugar, distilled spirit, shiitake mushroom, dried kelp. (including soybean and wheat in the ingredients)
-Best for date:six months