It is a white dashi of tuna flakes. Tuna flakes made from yellowfin tuna caught in Kagoshima Prefecture are processed into two types of shaved flakes, "medium thickness" and "thin". The broth was extracted in two stages. The characteristics of tuna flakes are that they have an elegant flavor and plenty of meaty umami and do not assert themselves too much. The reason why tuna flakes are used in the soup of some high-end restaurants is that they bring out the main character and wrap the food in umami. It is a proud white dashi that is bottled unfiltered (nigori tailoring) so that you can enjoy the umami as it is, combining the minimum necessary ingredients such as special selection usukuchi soy sauce with a gentle flavor for such tuna flakes soup stock, and isoshio from Goto Nada. If the white dashi of bonito flakes makes the ingredients smell a little fishy, the white dashi of tuna flakes may solve the problem. 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.