Sauces

Japanese Name: 蟹贅沢つゆ

A luxurious all-purpose soup stock that combines the rich flavour of domestic red snow crab with the elegant flavour of kelp stock. Using red snow crab extract and crab powder, you can taste the elegant yet rich taste in the soup. Great in fried rice, tamagoyaki, hotpot and pasta too. 

Available in 200ml.

Japanese Name: にんべん 白だし ゴールド

4 times concentrated type Shiro Ebi Tsuyu that carefully extracted from “white shrimp,” which is said to be a jewel of Toyama Bay. White shrimp soup has been essential to somen in Toyama from a long time ago. You can enjoy the summer of Toyama nationwide. It is also suitable for stewed foods.

Available in 160ML.

Japanese Name: すきやき の たれ（ストレート）

Marukin Sukiyaki No Tare is a Honjyo dark soya sauce-based, with a mixture of Hon-mirin, sugar and starch syrup. With this item, you can easily make authentic sukiyaki. It can be used for meat, potatoes, and Donburi.

Available in 400ML.

Available in 500ML.

Make Chawanmushi Egg Custard in 4 simple steps

• 2 eggs
• 300ml water
• 25ml Futaba Shiro Tsuyu
• Own ingredients (optional)

Instructions

1. Mix 2 eggs, 300ml water and 25ml of Futaba Shiro Tsuyu into a bowl. 
2. Stir the egg mixture well. * Add your ingredients like mushrooms or prawns, etc into the mixture (optional)
3. Sieve egg mixture into a small bowl or cup.
4. Cover with lid or a foil/cling wrap over the bowl.
5. Steam the eggs for about 10 mins using low heat and is ready to be served.

Japanese Name: 本節 けずりつゆ

Great sauce for daily cooking. Can be used as a noodle sauce for somen, soba and udon. Or use it to simmer vegetables or fish, oden or rice bowls.

This noodle dipping sauce is 3 times more concentrated, yet requires no dilution. It is ready to eat, simply just dip or pour according to what is required. 

Available in 1LTR.

Japanese Name: マルキン 上野藪そばつゆ（ストレート）

Combined honjyozo soy sauce with freshly-baked bonito flakes. You can easily enjoy the taste of traditional Yabu-soba soup at home. Ideal for making cold soba or soba soup.

Available in 340 ML. Suitable for Green Soba or Premium Somen 

Hot Soba in a few simple steps

1. Boil soba noodles and let it cook.
2. Boil Marukin Bonito Soba Sauce with water as a soup base.
2. Add cooked soba noodles inside the soup base.
3. Add your own ingredients like bonito flakes to enhance the taste.

Cold Soba in a few simple steps

1. Boil soba and filter the cooked soba noodles with cold water.
2. Place the cooked soba into a soba plate with some ice .
3. Mix Marukin Bonito Soba Sauce with hot boiling water and you are ready to dip your cold noodles into the Tsuyu base.

*Add a spoon of sesame oil to the Tsuyu base to enhance the flavour.

Japanese Name: マルキン 讃岐 ざる うどん つゆ (ストレート)

Please enjoy the authentic taste of Sanuki. Combined soy sauce from Shodo-shima Island, bonito flakes, urume flakes, and the sardines from Setouchi ocean to create a rich flavor. Non-genetically modified defatted soybeans and soybeans are used as the raw material for soy sauce.

Available in 340ml. Suitable for Inaniwa Udon, Uma Udon, Otohime Udon, Maruei Udon

ColdUdon in 3 Simple Steps

1. Mix Zaru Cold Udon Sauce with warm water to serve as a dipping sauce
2. Boil Udon in hot boiling water and filter it with cold water after it is done cooking.
3. Place Udon on a cold udon tray with a few ice cubes and is ready to dip in the dipping sauce.

* Add a dash of sesame oil or premium bonito flakes into the dipping sauce for an enhanced Japanese flavour.

Japanese Name: 鰹 つゆ

An authentic all-purpose soup made by blending plenty of bonito flakes with honjyozo soya sauce. Concentrated seasoning with authentically-brewed soy sauce and plenty of real Bonito dashi. Just lighten with water to create professional flavour in a variety of dishes. Excellent for not just Soba dipping but also for rice, soup, or many simmering dishes. You can easily make full-bodied soup just by diluting this product.

Available in 500ML and 1LTR.

Cook Nikujaga (Meat & Potatoes) in Gourmet Way

Ingredients

• Thinly cut beef or pork
• 5 small potatoes 
• 1/2 medium carrot 
• 1 small onion
• 250 ml Futaba Katsuo Tsuyu
• 3 tbsp sake
• 3 tbsp mirin
• 3 tbsp sugar
• 4 tbsp soy sauce
• 100 g Shirataki Noodle
• 1/2 tbsp oil

Japanese Name: マルキン 白 だしごくたん

A very light-colored white soup made from a combination of bonito flakes and kelp flavored with  soya sauce and mirin. By carefully extracting the dried bonito flakes, the deepness of the bonito is increased and become with higher scent.

Available in 340ML.

Japanese Name: 白湯 スープ

Somi Paitan Soup is an authentic Kyushu ramen soup with full of pork-bones soup and chicken-bones soup. Just by mixing this soup with hot water, you can easily make a nice Kyushu ramen.

Available in 1.8 LTR

Japanese Name: フタバ　まろこん

Futaba Konbu Dashi uses three kinds of carefully selected kelp from Hokkaido! It is a liquid type kelp soup with no waste. No added colouring or preservatives.

Available in 1 LTR. 

Japanese Name: だしの素

Powder type dashi stock with a rich scent of bonito flakes. Since the bonito extract is coated when the granules are manufactured, it has a wide range of aroma and taste. Granule type packets melt easily when cooking. Great for soup or braised dished.

Available in 1 KG.

Japanese Name: 豚骨　ラーメン　スープ

With Chiba Tonkotsu Ramen Soup, you can easily make an authentic Japanese Tonkotsu Ramen.

Available in 1.8 LTR.

Japanese Name: 豆腐・ねぎのおみそ汁

The Ninben Tofu & Negi no Omisoshiru is a freeze-dried classic miso soup that you will never get tired of.  The white silken tofu and white miso used in this soup are domestically produced. The taste of this comforting bowl of soup is further enhanced with bonito and kelp powder. 

No chemicals and preservatives were added. Makes 1 cup of soup per bag.

Available in 9.7g

Japanese Name: 豚汁

Available in 11.1g

Japanese Name: わかめのおみそ汁

Available in 8.5g