I made a jelly with soy sauce and hon mirin in the broth of natural kelp, and made it into a jelly with agar.
Recommended for hot pots, udon noodles, noodles, etc.
~How to use the basics~
● Udon noodles, rice bowls, hot pots, simmered foods
1 dashi jelly + water about 250~300cc
● Cooked rice
1 dashi jelly + 2 cups of rice + about 350cc of water + your favorite ingredients
other
Also for camping and emergency food!
It can be stored at room temperature and is very convenient to carry with its compact size.
* We do not use any additives, chemical seasonings, extracts, etc.