They have been in business since 1906 in the Hanamaki area of Iwate.
The tsuyu is a katsuo (bonito) shoyu base and has mirin and sugar in it too
For one serving, I used 1 tablespoon of tsuyu and diluted it with 1/4 cup water
Look forward to using this with soba too.
A little pricey but I like that they use ingredients from Iwate prefecture and other ingredients from Japan
Would definitely get this again
1 comment:
i've been eating cold somen with ponzu only or soba with tsuyu because too lazy to get the other stuff like okra, natto-to make neba neba kind.
that tsuyu sounds ono.
v
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