It is a white dashi made from boiled and dried fish. Nodoguro is made from fry caught in Japan Kaisanin and processed into boiled fish. Hokkaido Rishiri kelp, Goto Nada's isoshio and other ingredients are used to adjust the taste, and the flavor of the throat is contained in the liquid. It is a time-saving liquid for those who want to eat delicious food at home but do not have enough time to cook to extract the broth. How to use (for 2 people) Nabemono: 4 tablespoons (600 ml) of white dashi diluted with 600 ml of water. Dashi rolled egg: 1/2 tablespoon each (7.5ml) white dashi, sugar, mirin 2 eggs When tasting white dashi, dilute it with 10 times more hot water than 1 white dashi and taste it like a soup.