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 [Expiration Date] 　360 days [Storage Instructions] 　Store away from direct sunlight, high temperature, and humidity.