A synergistic effect is achieved by combining the umami of kelp with the umami of bonito flakes and dried sardines. This is a light-colored Kansai-style noodle soup. It is a concentrated soup, so you can dilute it and use it in a variety of dishes. It uses Rishiri kelp, which has a clear stock and a refined flavor. It is packed in a light-blocking paper carton, which is less exposed to light than bottles or PET bottles, so the light color lasts longer.
*Kaketsuyu: 5-6 times, Tsuketsuyu: 2-3 times, Tentsuyu: 3 times
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