1. Mentsuyu (Soup Base)

Mentsuyu (Soup Base) often used in Soba and Udon noodle dishes. The ingredients consist of dark soy sauce, white cooking sugar and hon gei shi (mirin). Gained its reputation as a multipurpose soup, it can be served hot or cold and could also be served as a dipping sauce. This dish is sold in most Japanese convenience store or is easily homemade with bonito flakes, kelp, soy sauce, mirin, sake, and as well with any sauce or soup base.



2. Hondashi Fish Stock

Hondashi is a fish stock used in many traditional and contemporary Japanese dishes. The stock consist of kombu (dried kelp), katsuobushi (dried and smoked bonito/skipjack tuna flakes), iriko or niboshi (anchovies or sardine) or even a combination of both. Japanese dashi makes excellent health benefits and is only made with dried packet fish which complements then traditional Japanese cuisine.



3. Kikkoman Shoyu (Soy Sauce)

Kikkoman Shoyu, traditionally and naturally brewed Japanese soy sauce enhances flavours of a number of dishes. Kikkoman made with the finest ingredients sourced from Japan in which consist of soybean, wheat, salt and water. Used as a tabletop seasoning or for a variety of dishes, this soy sauce is versatile and convenient. It has a unique scent and is translucent with a tinge of reddish-brown color.




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