Pour approx. 50 g per serving into bowl, dilute with approx. 300 g hot water. Add drained cooked noodles and serve. Add egg and vegetables for better flavour.
Dilute this product with hot water at a ratio of 1:8‑1:10, add your preferred ingredients such as noodles, meat and vegetables to make aromatic ramen. Use undiluted as seasoning for tossed noodles, salads and stir‑fries, or as hot‑pot soup base.
Dilute this product with hot water at a ratio of 1:8‑1:10, add your preferred ingredients such as noodles, meat and vegetables to make aromatic ramen. Use undiluted as seasoning for tossed noodles, salads and stir‑fries, or as hot‑pot soup base.
Dilute with boiling water 8‑10 times. Use as ramen soup base, for soups and hot‑pot seasoning.
Prepare salt‑water at salt‑to‑water ratio of 0.2:1. Slice Chinese cabbage and soak in salt‑water for half a day until soft. Rinse with purified water and drain. Mix this product with shredded carrot, spread onto cabbage slices. Place in air‑tight container and stand overnight. Keep refrigerated, serve as needed.
Suitable for tossed vegetables, noodles or hot‑pot dipping sauce.
Comparable to but superior to black vinegar. Suitable for tossed vegetables, noodles or as hot‑pot dipping sauce.
For dipping dumplings, tempura, sashimi and hot‑pot; toss cold dishes and noodles; quick‑marinate fish and grilled meat. Noticeable acidity, use in small quantity.
