You can eat lightly pickled vegetables immediately by chopping raw vegetables, soaking them, and rubbing them. By setting the amount of kombu dashi to about 200% of the “light kelp”, you can make light pickles with a strong kelp dashi effect.
Lightly salty with just the right amount of spiciness from chili peppers. A seasoning for light pickles with a natural flavor that brings out the deliciousness of vegetables.
It is a rich sauce that blends sugar and bonito flavor with a base of honjozo soy sauce. You can use it as it is without diluting it. In addition to sukiyaki, it is also recommended as a seasoning for Japanese dishes such as nikujaga and oyakodon.