【 Product Features 】 If I were to describe the characteristics of this product in one word, "This is what happened when I seriously made the soba soup that the dashi shop wanted to use!" For more than 100 years since its founding, Yuasa Shoten's "completely original additive-free soba soup" has been particular about dashi. [ Taste ] By using about twice as many ingredients as the broth ingredients used in regular soba soup, we have finished the soba soup with a fragrant broth to the end. 【Dashi base】 Mackerel, bonito, Soda bonito, kelp 【Kaeshi base】 Honmirin, sugar, soy sauce The broth is based on mackerel flakes, which have a strong sweet taste, and is a combination of bonito, Soda bonito, and kelp. The seasoning (kaeshi) has a slightly dry taste with Kanto-style soy sauce. [ Recommended points of the store manager! ] 】 First, try taking a sip as it is. Immediately after feeling the umami of the rich squid, you can feel the umami of the combination of mackerel, bonito, Soda bonito, kelp, etc. with your entire tongue! And after eating soba, try mixing it with soba water and drinking it. This soba soup is quite thick~~ Even if you break it with soba water, you can feel the flavor and umami of the broth until the very end! Normally, the soup after eating one serving of soba noodles is less salty and the overall taste is blurred. However, this soba soup is different. Even after eating one serving of soba, the saltiness will be a little lighter, but the aroma of the broth will not fade! So, after eating, by adding warm soba water to the broth and splitting it, the flavor of the dashi passes through the nasal passages and wraps the entire nose from the back of the tongue to the aroma of the broth, just like a flower opening suddenly. The seasoning is slightly dry with Kanto-style soy sauce. But actually, I use light soy sauce (white soy sauce) for kaeshi! In the photo, it may look like a normal Kanto-style soup made with dark soy sauce. If you are a connoisseur of soba noodles, you will surely understand. When you lift the bottle and look at it through the light, it has a light color that is slightly transparent for a Kanto style. Because this is the color of most of the broth. The main dish is the dashi. The dashi is life. As if gently seasoning the thick broth, it contains kaeshi such as soy sauce, mirin, and sugar in an exquisite balance. [ Development story ] Because it is a bonito flakes wholesaler that wholesales to soba restaurants, I have always thought about "I wish there was a soup like this". "The life of soba soup is, after all, dashi." Isamu Yuasa, the third generation of our company, looks back on his 40-year career and says: