◆ Flying fish broth ◆ Using a naturally brewed soy sauce base and luxuriously using domestic flying fish broth, this dish blends Hokkaido's Rishiri kelp with authentic bonito flakes aged for six months using a unique method. This is a liquid dashi made with flying fish (ago), which has been eaten in Shimane since ancient times. [Recommended way to eat] Perfect for Japanese cuisine such as clear soup, dashi-maki tamago, takikomi gohan, and as the main star, tofu or tamago kake gohan. Furthermore, it is a versatile seasoning that can be used in all genres such as pasta and fried rice, including Japanese, Western, and Chinese cuisine. [Ingredients & Materials] Soy sauce (contains wheat and soybeans, domestically produced), glucose-fructose syrup, starch syrup, sugar, flying fish powder, bonito flakes, bonito extract, kelp / seasoning (amino acids, etc.), sweetener (licorice), spice extract, alcohol - Contents: 500ml × 2 bottles - Best before: 360 days - Storage instructions: Store away from direct sunlight, high temperature, and humidity. ◆ Flying Fish Pon ◆ Based on the series product 'Hibi Dashi,' we added pesticide-free yuzu juice and orange juice to maximize the flavor of the broth. * In 2008, during a Japanese food fair held at the Japanese Consulate-General in Los Angeles, this product was used as a sauce for shabu-shabu and received high praise from rice food industry professionals. [Recommended way to eat] Salad, grilled fish, vinegared dishes, chilled tofu. Recommended as a sauce for mizutaki and shabu-shabu. [Ingredients & Materials] Soy sauce (contains soybeans and wheat, domestically produced), yuzu juice, glucose-fructose syrup, starch syrup, sugar, jaw extract, orange juice, brewed vinegar, salt, bonito flakes, bonito extract, kelp/alcohol, seasoning (amino acids, etc.), sweetener (licorice), spice extract　　　 - Net volume: 360ml × 1 bottle - Shelf life: 180 days - Storage instructions: Store away from direct sunlight, high temperature, and humidity.