■ Product Description For businesses considering introducing this product, This is a paid sample to check the taste design of the seafood broth soy sauce series. It was developed by my father, who has been involved in OEM development of liquid seasonings for over 30 years. The products we have sent out to the world so far are more than 150 products a year in many years. In the past, products involved in the design have won gold awards at Rakuten Ichiba. This series was designed to "bring out the best egg dishes". As a result, the structure is finished in a structure that can be developed not only for egg dishes, but also for broth, rice bowls, noodles, and meat dishes. A high-concentration design that brings out the umami in a small amount. If you mix it with hot water, it can also be made into a high-quality broth. ⸻ [Lineup] ■ Crab soy sauce Enzymatic decomposition and extraction of raw crab. Rather than concentrating the broth, the flavor of the entire ingredient is extracted by a method that solubilizes protein. This alone determines not only the egg rice, but also the cooked rice, fried rice, and the seasoning of the ankake. ⸻ ■ Grilled jaw soy sauce + wasabi Uses grilled jaw raw materials. The combination of hot water extraction + enzymatic decomposition brings out the unique aroma of flying fish to the maximum. Of course, if you mix it with hot water, you can make an elegant broth as it is. The design with a grilled chin and horseradish accents is a rare combination on the market. ⸻ ■ Sea urchin soy sauce Enzymatic decomposition is not used, and the raw material is crushed and extracted. We selected sea urchin extract, which is not widely distributed in the market, and clarified its richness and "uniqueness". Rebuilt based on the design philosophy involved in the Rakuten Ichiba Gold Award-winning product. It was designed with the compatibility with egg yolk as the top priority, and the taste of the egg over rice is taken to the next level. It can also be used for seafood bowls, pasta, and meat dishes. ⸻ ■ Puffer fish soy sauce Raw material grinding and extraction. Using puffer fish extract, which is not widely distributed in the market, it achieves a light and elegant aftertaste. The synergistic design with kelp and koji creates a clear umami flavor that complements the ingredients. It goes well with egg dishes such as egg rice, porridge, dashi rolls, and chawanmushi. It has been used at a fugu specialty store in Osaka. ⸻ ■ Truffle butter oil soy sauce A fragrance-specialized type that combines the gorgeous aroma of white truffles with the richness of butter. To save the trouble of adding real butter each time, butter-flavored oil is incorporated. It combines flavor reproducibility and work efficiency. Unlike truffle fragrance products, the oil and fat composition is also designed. A few drops will raise the impression of the dish to a higher level. Also available for steak, roast beef, pasta, and risotto. ⸻ Small bottle 100ml, reference price 2,000 yen. Even at a high unit price, we create added value in the sales floor with a convincing taste design.