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“TSUYU soup of Takachiho Gorge, Bonito flavor UMAKUCHI” uses fine bonito shaved in our own factory and spring water from 130m underground Kirishima mountain range (Kirishima mountain range subsoil water) to make rich stock and added honey for a rich and refreshing flavor. No dilution needed. Natural water is the key to this noodle soup base. You can use it for Japanese somen noodles, tempura, and donburi bowls.

Specially-selected shiitake mushroom and underground water from Kirishima mountain range in South Kyushu are used to carefully make the stock. A wonderfully aromatic shiitake mushroom along with honey is the secret to this rich yet refreshing non-dilution type tsuyu soup. You can use it for Japanese somen noodles, tempura, and donburi bowls.