Marutomo, Shoyu Ramen Soup Concentrate, 500ml cf-vendor-hinode This is why Japanese chefs

This is why Japanese chefs consider hon mirin one of the essential "sa-shi-su-se-so" (五味) foundations of their cooking

In a dipping bowl the difference is obvious

a meaningful signal when a two-star operation sources a specific grain

When a menu or recipe specifies yuzu ponzu

so you can watch the rice through every stage instead of guessing

Marutomo, Shoyu Ramen Soup Concentrate, 500ml cf-vendor-hinode This is why Japanese chefsA shoyu ramen broth, ready to pour and serve. A shortcut to a proper shoyu ramen base: a soy led concentrate built on a layered dashi of kombu, smoked bonito and shiitake. Dilute it, add noodles and toppings, and you have a deep, savoury broth without hours on the stove. 500ml, and just as useful as an umami hit across the kitchen. Why Operators Choose This Layered dashi: kombu, bonito and shiitake for a deep, rounded base. Speed: shoyu ramen broth in