- Product Details
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Quick Details
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Model Number:
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P14 Katsuo Tsuyu-006
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Shelf Life:
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It is 1 year from a manufacture day.
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Purity (%):
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39.5 %
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Weight (kg):
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2.4 kg
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Additives:
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contain
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Certification:
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FSSC22000, ISO22000
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Max. Moisture (%):
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62.5%
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Flavor:
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A wonderful taste and flavor of traditional Japanese food
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Feature:
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Pork free
Quick Details
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Packaging:
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Bottle
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Place of Origin:
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Japan
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Brand Name:
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FUTABA
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Model Number:
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P14 Katsuo Tsuyu-006
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Shelf Life:
-
It is 1 year from a manufacture day.
-
Purity (%):
-
39.5 %
-
Weight (kg):
-
2.4 kg
-
Additives:
-
contain
-
Certification:
-
FSSC22000, ISO22000
-
Max. Moisture (%):
-
62.5%
-
Flavor:
-
A wonderful taste and flavor of traditional Japanese food
-
Feature:
-
Pork free
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Product Name
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Don Don Series Katsuo Tsuyu 2L (soy sauce with soup stock)
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Brand Name
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FUTABA
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Packaging
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2L x 6bottles/Carton
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Strong Points:
1.A wonderful taste and flavor of traditional Japanese food.
2.Suitable for any Japanese-style dishes.
3.Pork free
2.Suitable for any Japanese-style dishes.
3.Pork free
It is a highly versatile broth-type liquid made by adding authentically-brewed soy sauce , mirin, salt and other seasonings to “dashi”, which is the base stock extracted from dried bonito flakes and kelp.
Developed for professional use while eliminating any ambiguity in taste to create uncompromisingly clear and elegant flavor. Just with a single bottle and by adjusting to your preferred taste with water, Don Don Bonito Tsuyu will prepare various Japanese dishes, such as soups for noodle dishes, dipping sauce for tempura, poached dishes, sauce for donburi dishes or traditional seasoned rice with meat and vegetable ingredients.
Generous amount of dried bonito flakes is used to extract the base for “Umami”, the essence of flavor.
Developed for professional use while eliminating any ambiguity in taste to create uncompromisingly clear and elegant flavor. Just with a single bottle and by adjusting to your preferred taste with water, Don Don Bonito Tsuyu will prepare various Japanese dishes, such as soups for noodle dishes, dipping sauce for tempura, poached dishes, sauce for donburi dishes or traditional seasoned rice with meat and vegetable ingredients.
Generous amount of dried bonito flakes is used to extract the base for “Umami”, the essence of flavor.
Generally, the standard ratio used to extract dashi is 30 grams of dried bonito flakes to a 1 liter of water. In contrast, our “Don Don Bonito Tsuyu” uses a whopping 100 grams to 1 liter of water, tripling the amount of bonito flakes used in general broth making process.
Using extensive amount of bonito flakes produce true “Umami” extracted from real “dashi”, as opposed to bland flavor created by artificial seasoning.
By adding a tiny amount of “Don Don Bonito Tsuyu”, you are adding true “Umami”, the essence of rich flavor, to your dishes.
The umami from real bonito dashi will effectively enhance original flavors of every ingredient in your dish.
Using extensive amount of bonito flakes produce true “Umami” extracted from real “dashi”, as opposed to bland flavor created by artificial seasoning.
By adding a tiny amount of “Don Don Bonito Tsuyu”, you are adding true “Umami”, the essence of rich flavor, to your dishes.
The umami from real bonito dashi will effectively enhance original flavors of every ingredient in your dish.
Because it is concentrated, the strength can be adjusted to your preference for dishes and ingredients. If you are preparing soup for a noodle dish, then the ratio would be 1 Don Don Bonito Tsuyu to 6 water. So if you use the entire 2 liter bottle, 12 liters of water will produce 14 liters of noodle soup. Also very beneficial aspect is that once a desired ratio is established, you will be able to provide dishes with consistent flavor without day to day or chef to chef fluctuations. This product offers all-in-one
base flavoring for Japanese cuisine by eliminating unnecessary time to extract the stock, resulting in increased work productivity.
Paper packaging is used for its container in order to eliminate quality degradation. This will largely prevent loss of fragrance and flavor compared to plastic bottle containers. And the paper allows a slim design which won’t take up space and will be easy to discard.
base flavoring for Japanese cuisine by eliminating unnecessary time to extract the stock, resulting in increased work productivity.
Paper packaging is used for its container in order to eliminate quality degradation. This will largely prevent loss of fragrance and flavor compared to plastic bottle containers. And the paper allows a slim design which won’t take up space and will be easy to discard.
Obtained JAS certification for "extra-high-quality bonito shavings." Obtained HACCP certification for
"all-purpose bonito shavings." Obtained vegan certification for "UMAMI stock (vegetable)"
and "ingredient seasoning stock (vegetable)."
At the main factory in Sanjo, Niigata Prefecture, we carefully and thoroughly carry out pre-treatments to bring out the flavor of the ingredients such as far-infrared rays and heating processes using jet ovens. The factory is equipped with laboratories in which soup stocks are lined up for tasting in each production lot, and an environment in which sensory evaluations can be carried out at any time has is available. Similar to the elaborate classification before the extraction, after the extraction, each soup stock is checked by an artisan for quality. The bonito shavings line has been HACCP-certified. The Shimoda factory below Sanjo is situated on a hill surrounded by forests and manufactures liquid products made with high-quality soft water from Ikasashi River's drainage system.
At the in-house laboratory, scientific analyses of all soup stocks are conducted every day. Analyses quantifying nutritional information, etc. using cutting-edge equipment are conducted and verified from a scientific point of view. Also, we are working in all departments for an early obtainment of FSSC22000.
At the in-house laboratory, scientific analyses of all soup stocks are conducted every day. Analyses quantifying nutritional information, etc. using cutting-edge equipment are conducted and verified from a scientific point of view. Also, we are working in all departments for an early obtainment of FSSC22000.
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