Marutomo, Shoyu Ramen Soup Concentrate, 500ml cf-vendor-hinode which provides the salinity and

which provides the salinity and colour

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

Ponzu in its commercial form incorporates soy sauce

The salmon note is present but not overpowering once diluted

Marutomo, Shoyu Ramen Soup Concentrate, 500ml cf-vendor-hinode which provides the salinity andA 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