Katuobushi Soy Sauce

Features It's made from tuna extracts, dashima, and shiitake vegetable mixes and famous with the deep and light stock taste. You can enjoy the deep and strong taste and flavor of katsuobushi without making dashi stock. Product manufacturing process Product specifications and equipment Chamchi Jinguk 180g, 305ml, 900ml Equipment name Features Extraction tank Minimize loss of taste and flavor Flavoring tank Minimize loss of taste and flavorSuperior in making uniform taste Stuffer Stuff sanitarily Tip - 2% is missing in your food, katsuobushi is the secret. For various soups Don't need to make dashi. Just use it when you season soups. You can easily make the deep taste and flavor without any special know-how. Stock for noodles Make stock by diluting Chamchi Jinguk with 10 times of boiling water. Add green onions if you like. Add noodles (boiled and drained) into stock and enjoy it. It adds savor to food if you use it for seasoned seasoned vegetable and stir fry so you can make delicious food.