Isn't the seasoning of the food made into a rut? If you use the same seasoning, the taste will gradually become more uniform. I often use noodle soup, so I'm a little tired of the similar seasoning ...

In such a case, try a different seasoning and breathe new life into the seasoning! This time, I would like to recommend "Plenty of onion white dashi" sold by Tokushima Sangyo. A soup stock that can be used as a "bukkake" on various menus such as somen and udon, as well as salads and meat dishes. Moreover, it contains plenty of chopped crispy onions!


Plenty of onion white soup has a "bonito" taste and a "ginger" taste. The bonito taste is finished by adding bonito extract and bonito shavings to the base white bonito. On the other hand, the ginger flavor is finished by adding dried bonito extract, kelp soup stock, and ginger.


The bonito taste has a crisp, contoured bonito umami and salty taste that spreads in your mouth along with the onion flavor. On the other hand, the ginger taste is a refreshing spicy and refreshing aftertaste. In both cases, you can enjoy the texture of crispy chopped onions. The dashi stock itself is thick and often entwined with the ingredients.


The taste is quite strong as it is, so dilute it with water or ice to make somen soup.


It's also great to put it on a browned hamburger steak as it is! The rich greasiness is refreshed, and the sweetness of the overflowing gravy is complemented by the umami, saltiness, and spiciness of ginger.



In the cold season, it is also recommended for sauces such as pots and shabu-shabu! Why don't you change your mood and replace it with plenty of onion white soup, which you always use for seasoning?

The editorial department got it at a supermarket in Kanto for 322 yen (tax included).