主にかつおだしと本場愛知県産のタマリ_油を使用して濃厚な旨みを出しております。水で３倍に希釈して冷たいざるうどんやざるそばのつゆとして使用できるほか、肉じゃがやすき焼き、煮物などの和食料理にも使える万能だしです。 It derives its rich, savory flavor primarily from bonito dashi and authentic tamari soy sauce from Aichi Prefecture. This versatile dashi can be diluted threefold with water to serve as a dipping sauce for cold *zaru* udon or soba, or used in Japanese dishes such as *nikujaga* (meat and potato stew), sukiyaki, and various simmered foods.

主にかつおだしと本場愛知県産のタマリ_油を使用して濃厚な旨みを出しております。水で３倍に希釈して冷たいざるうどんやざるそばのつゆとして使用できるほか、肉じゃがやすき焼き、煮物などの和食料理にも使える万能だしです。 It derives its rich, savory flavor primarily from bonito dashi and authentic tamari soy sauce from Aichi Prefecture. This versatile dashi can be diluted threefold with water to serve as a dipping sauce for cold *zaru* udon or soba, or used in Japanese dishes such as *nikujaga* (meat and potato stew), sukiyaki, and various simmered foods.

主にかつおだし、昆布だし、椎茸だしの３種類のだしを使用して旨みの相乗効果でより旨さを_高めております。水で10倍に希釈して温かいうどんそばのスープとして使用できるほか、茶碗蒸しやだし巻き卵、煮物などの和食料理にも使える万能だしです。 This versatile dashi stock enhances flavor through the synergistic effect of three main types of stock: bonito, kombu (kelp), and shiitake mushroom. It can be diluted tenfold with water to serve as a hot soup for udon or soba noodles, and is also suitable for a variety of Japanese dishes such as *chawanmushi* (steamed egg custard), *dashimaki tamago* (rolled omelet), and simmered dishes.

主にかつおだし、昆布だし、椎茸だしの３種類のだしを使用して旨みの相乗効果でより旨さを_高めております。水で10倍に希釈して温かいうどんそばのスープとして使用できるほか、茶碗蒸しやだし巻き卵、煮物などの和食料理にも使える万能だしです。 This versatile dashi stock enhances flavor through the synergistic effect of three main types of stock: bonito, kombu (kelp), and shiitake mushroom. It can be diluted tenfold with water to serve as a hot soup for udon or soba noodles, and is also suitable for a variety of Japanese dishes such as *chawanmushi* (steamed egg custard), *dashimaki tamago* (rolled omelet), and simmered dishes.