It is a grilled chin dashi soup. The grilled chin is caught in Nagasaki and Sanin and used at 50:50. After the grilled chin is landed, it is processed into boiled and dried fish and then roasted using a unique heating time and drying, so that the fishy smell of the chin can be completely eliminated and the deep broth can be extracted. If you add 60 ml of water to 20 ml of this product, you will have 1 serving of buckwheat sauce. The 1.8L of the same product is "Japan Sea Kappo Chindashi Tsuyu". 150 ml of the same product is "Tama Rice Soy Sauce". other Tentsuyu, oden, sukiyaki, nabemono For this product 1, water 3-4 Rice bowls and simmered dishes For this product 1 water 2-3