Dashi stock concentrate dark, Katsuobushi (bonito), Nippon Shizen Hakko

This dashi dilute is made with regional Japanese ingredients: traditionally brewed Honjozo Shoyu soy sauce, katsuobacco from Shizuoka, kombu from Hokkaido, and shiitake mushrooms from Kyushu. In Japan, this dashi is used to thin tempura tsuyu, broth for soba and udon, sukiyaki, etc. Made without preservatives. Once opened, refrigerate and consume quickly. Nihon Shizen Hakko from Aiichi Prefecture specializes in fermented products.