The chef also admitted that only Tsunoyoshi can make dashi soy sauce A versatile seasoning born from Tsunoyoshi's philosophy of "using up all ingredients". This is a gem that luxuriously uses carefully selected ingredients such as several types of bonito and soy sauce, luxuriously using "jakodashi" that can be made when making "chirimen sansho", which is a signature product, and "kelp dashi" that has been added for decades. Please try the taste that is recognized by the chefs of Kyoto. It can be used not only for simmering, but also for various dishes from stir-fry to pasta, Japanese, Western, and Chinese. Suggested use Mentsuyu (dipping sauce): 2~4 times dilution Simmered food: 6~7 times Udon noodles, soba dashi: 6~8 times It is recommended to replace soy sauce 1 with Kyodashi 2~3 in your recipe. Example: 2 tablespoons of soy sauce ⇒ 1 tablespoon of soy sauce + 2 tablespoons of Kyoto dashi [Details] Contents: 200ml, 360ml Ingredients: Wheat brewed seasoning (wheat, salt, shochu) (manufactured in Japan), jakodashi (chirimenjako, soy sauce (main brew), sake, malted starch syrup, kelp, bonito flakes, muro aji flakes), flavor ingredients (bonito flakes, mackerel flakes, urume flakes), soy sauce (main brewing), raw sugar, sake, kelp sauce, salt Allergy labeling: wheat, soybeans, mackerel, apples Shelf life (unopened) 180 days * After opening, store in the refrigerator and consume promptly. Storage method Avoid direct sunlight and store at room temperature. Nutritional Information (per 100g) Energy 68Kcal Protein 2.8g Fat 0.0g Carbohydrate 14.3g Salt equivalent 6.6g