Kikkoman Hon Tsuyu Soup Base Koidashi (Pack of 3)

are all wonderful with this If you are planning to dilute, be sure to do so. Make homemade Mandu and Potstickers is one of my favorite things to do. In addition to making somen and ramen frequently, I also make katsu. Using this method results in a broth that contains less sodium. In this particular version, the fish is based on, but it does not taste quite like fish. That I love) regardless of the As for the dipping sauce, I do add sesame seeds and dilute it a bit. You may wish to add a little bit of soy sauce and/or sesame oil if you like it a little saltier. I feel as if I've returned to Asia when I use this product.

Alia Snyder

| Feb 24, 2021

Other than that, it's a nice product. The soup base is very salty and tasty. I've used it many times with noodles and stir fried veggies, but I drink the water or use low sodium broth to dilute it. With an expiration date of only 6 months away in August 2020, this batch of vitamins had such a short shelf life when it came to me. That it may not be used before it expires is disappointing to me. Returning this item is on my agenda. Take immediate action.

Jalen Stein

| May 17, 2021

You will enjoy this product if you like ramen or other Asian soups. It has a strong flavor thanks to the fish base. My favorite way to eat ramen is with tons of soup, and I find the flavor packets never go far enough, so I put a few drops of this into the broth, and it turns my cheap meal into something really special. The fact that I like very strong stock and am able to add as much as I want helps me greatly.

Jessica Cooke

| May 01, 2021

As a general rule, the ratio of sauce to water should be followed. The miso soup I make also contains this ingredient. It is all the same flavor and I add the miso and sauce to my broth at the same time so it is faster than the soy sauce, mirin, sake mixture I used to use. The purchase became a good one and I will be making it Here's an update. It has been one year since. This is a versatile ingredient that I use I use soy sauce, mirin, and sake in many of my recipes use this two items together, and it's perfect. I serve it with grilled veggies (I marinate them in the sauce before serving and allow them to cool in it before serving) and it's the perfect addition to anything that seems to be lacking As a result, I now have a staple ingredient in my kitchen.

Ellis Whitney

| Jul 30, 2020

It is my favorite soup base and I have been buying it from various sources for quite some time. I have purchased three packs before, but it is my first time buying three at the same time. My purchase of these 3 bottles came with expiration dates that are only two months from the date of purchase, meaning it is unlikely I would be able to use up 3 bottles so quickly.

Riley Sweeney

| Nov 29, 2020

To make your soba noodles, you will need a base. This is a great way to boil your soba noodles. If you use less than one part water to three parts base, it will work. Depending on how much salt you consume, it could make you look pretty salty. Toss garlic, ginger, daikon, and scallions with sparse sesame oil. Finely chop the scallions and reserve. Once you have the base and water, it is time to add the water. You're getting the real deal.

Keaton Dickerson

| Apr 18, 2021

In order to keep the soup from becoming too strong, I serve it cold and mix in a little water to thin it out.

Kaydence McLaughlin

| Nov 23, 2020

My soba is dipped into the sauce after I mix 1 part concentrate with 3 parts water. You've done it! A great way to cure a cold There was an authentic Japanese-style bowl of noodles I had not eaten in a while in the Midwest. It was very much like the authentic Japanese soba I had previously.

Alina Walsh

| Sep 02, 2020