Masako Happo

It is Happo Dashi that can be used even if it is deeply or diluted in various dishes such as tofu and hot pot dishes, 1L and golden soy sauce tofu and hot pot dishes. Bonito boiled kelp was boiled and finished with natural brewed soy sauce using 100 % domestic round soybeans (not genetically modified). The flavor of the ingredients is enhanced 1) The three types of "dashi", which gently wrap the dishes, are finished with a rich flavor, deep flavor, deepness, depth, and harmony of its taste. How to make it is a simple method of boiling and mixing ingredients. In the simple process of drawing a dashi, the process of finishing the time is the best time and the second, and the process of finishing the order of the mixture has a variety of deliciousness. 2) The soy sauce soy sauce that supports the deliciousness of "Dashi" is prepared in a cedar tub, which has been used for a long time, but it is created with the aim of a sophisticated seasoning without being washed away in the old days. is. It is the basis that supports the deliciousness of the dashi, and it is based on the flavor of "Happo Dashi". 3) Handmade dishes are deliciously finished. "Happo -dashi" does not use umami seasonings or dashi extracts that have a strong taste. The flavor is at home and can be made with ingredients. Therefore, dishes using "Happo" have a handmade texture and are finished in a warm and preferred thing. 4) Japan is rooted in Japanese tradition, but Japan is a country blessed with delicious ingredients in the four seasons. In Japanese cuisine, it is important to make use of the flavor that the high -quality ingredients have. "Happo -dashi" was created by the idea of ??utilizing the ingredients and the old method of boiling the ingredients. Please use "Happo Dashi" that makes use of the flavor of the ingredients. Masako soy sauceUsing high -protein soybeans from domestic, domestic wheat and Mexican Nissin salt, squeezed from various flavors in cedar tubes. Dashi / ObushiKagoshima Prefecture's Aramoto Festival was purchased and cut on Shodoshima.・ Boiled driedfrom Kannonji Temple in Kagawa Prefecture. Ibukijima's "Iriko" has a little fish smell and has a rich soup.・ Kelp and production areas vary depending on the year of harvest, but we use Rishiri Island or Soya.・ SugarFrom Tanegashima, Kagoshima Prefecture.