List of combined seasonings
*The following amounts are for reference only. Please adjust to your taste.
No.1 Dashi
Serving size
6000cc water, 90g kelp, 90g Bonito flakes
How to cook
Put the kelp in water and store in the refrigerator overnight. The next day, turn the heat on and simmer at 60 degrees for 2 hours. Remove the kelp, bring to a boil, add Bonito flakes and strain.
Application Examples
Clear soup, hot pot broth, soba and udon broth, tempura broth, and all kinds of mixed vinegars
No.2 2nd Dashi
Serving size
For the kelp and Bonito flakes used in the "dashi" soup, add 10 times the amount of water and 10% of the total amount of Bonito flakes
How to cook
Measure out the kelp and Bonito flakes that you have used, add 10 times the amount of water and 10% of the total amount of Bonito flakes, and bring to a boil. Boil for about 15 minutes and strain.
Application Examples
Happo dashi, pickling sauce, simmered dishes in general, escabeche, mustard pickling sauce
No.3 Kombu Stock
Serving size
6000cc water, 120g kelp
How to cook
Put the kelp in water and store in the refrigerator overnight. The next day, turn on the heat and simmer at 60 degrees for 2 hours. Remove the kelp, bring to a boil, cool and use.
Application Examples
Silver starch sauce, tortoiseshell paste, etc.
No.4 Happo Dashi (multi purpose simmer base)
Serving size
(Ratio) 15 parts No.2 dashi stock (No.2): 1 part light soy sauce: 0.5 parts mirin
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat.
Application Examples
Root vegetables and white fish broth
No.5 Flooded area
Serving size
(Ratio) 12 parts of No.2 dashi stock (No.2): 1 part of light soy sauce: 0.2 parts of mirin
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat. Cool and use.
Application Examples
Leafy vegetables such as spinach and komatsuna
No.6 Vegetarian Dashi
Serving size
1800cc water, 50g kelp, 20g roasted soybeans, 10g dried carrot skin, 20g dried gourd
How to cook
Roast the soybeans in a frying pan over low heat and dry the carrot skins in the sun.
Combine the seasonings in the specified amounts, bring to a boil, and let steep for about an hour over low heat. Strain and use.
Combine the seasonings in the specified amounts, bring to a boil, and let steep for about an hour over low heat. Strain and use.
Application Examples
Vegetarian cuisine in general (boiled vegetables, kenchinjiru soup)
No.7 Hotpot soup
Serving size
(Ratio) Dashi 18: Light soy sauce 1: Mirin 0.5
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat.
Application Examples
All kinds of hotpot dishes (Yosenabe, beef shabu-shabu, crab sukiyaki)
No.8 Ponzu sauce
Serving size
1000cc of daidai vinegar: 100cc Koikuchi dark soy sauce, 30g Bonito flakes, 30g of kelp
How to cook
Mix the seasonings in the specified amounts and let it sit in a container for a week. After that, strain the mixture using Bonito flakes.
Application Examples
Vinegared foods in general (milt, crab, monkfish liver), sashimi with ponzu sauce (crab, white fish)
No.9 Soba soup (cold)
Serving size
Stock 500cc, Mirin 80cc, Sake 100cc Koikuchi dark soy sauce 100cc, Bonito flakes 20g, Kombu 20g
How to cook
First heat the sake and mirin to evaporate the alcohol. Then add the other seasonings, heat again and let cool. If you have Bonito flakes, strain them before using.
Application Examples
Cold soba in general (zaru soba, mori soba)
No.10 Soba soup (hot)
Serving size
1100cc dashi stock, 100cc Koikuchi dark soy sauce 100cc mirin, 30g Bonito flakes
How to cook
Combine the seasonings in the specified amounts, heat, and when it boils, turn off the heat. Cool and use. If you have Bonito flakes, strain them before using.
Application Examples
Hot soba noodles in general (kakesoba, tempura soba, herring soba)
No.11 Return
Serving size
200g water, 120g Koikuchi dark soy sauce 60g tamari soy sauce, 30g granulated sugar, 5g kelp
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat. Cool and use.
Application Examples
Udon soup (Kansai style), ramen
No.12 Kanto-style udon soup (cold)
Serving size
Stock: 600cc: Koikuchi dark soy sauce 200cc Mirin 200cc
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat. Cool and use.
Application Examples
Cold udon in general (zaru udon)
No.13 Kanto-style udon soup (hot)
Serving size
Stock: 2200cc Koikuchi dark soy sauce: 200cc Mirin: 200cc Bonito 30g
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat. If you have Bonito flakes, strain them before using.
Application Examples
Hot udon in general (kake udon, tempura udon)
No.14 Kansai-style udon soup (cold)
Serving size
Dashi 1500cc Kaeshi (No.11) 680g
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat. Cool and use.
Application Examples
Cold udon in general (zaru udon)
No.15 Kansai-style udon soup (hot)
Serving size
Dashi 4500cc Kaeshi (No.11) 380g
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat.
Application Examples
Hot udon in general (kake udon, tempura udon)
No.16 Ramen soup
Serving size
300g Chicken bone broth 300g seasoning (No.11), 10g chicken oil
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat.
Application Examples
Ramen in general
No.17 Eel bowl sauce
Serving size
1800cc sake, 2160cc mirin, 1kg eel bones, 180cc tamari soy sauce, 100g granulated sugar
How to cook
Grill the eel bones and add them to the pot when it is boiling. Once it boils, reduce the heat to low and reduce the amount by 10% (leaving 90%). Remove the eel bones and cool before using.
Application Examples
Eel rice bowl, eel rice bowl, broiled eel
No.18 Tempura bowl sauce
Serving size
360cc sake, 540cc Koikuchi dark soy sauce, 1080cc mirin, 180cc tamari soy sauce, 120g sugar
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat.
Application Examples
Tendon in general
No.19 Tempura sauce
Serving size
(Ratio) 4 parts dashi stock, 1 part Koikuchi dark soy sauce, 1 part mirin
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat.
Application Examples
Tempura dipping sauce
No.20 Yakitori sauce
Serving size
1260cc Koikuchi dark soy sauce 540cc tamari soy sauce, 1800cc sake, 1800cc mirin
3 roasted green onions (50g) 3 chili peppers (0.5g) 3 chicken bones (500g) 180cc starch syrup
3 roasted green onions (50g) 3 chili peppers (0.5g) 3 chicken bones (500g) 180cc starch syrup
How to cook
Grill the onions on a grill for about 1 minute over low heat. (Or, grill them in a frying pan on both sides until golden brown.)
Combine the seasonings in the specified amounts and heat. Once boiling, reduce heat to low and reduce the amount by 10% (leaving 90%). Scoop out the green onions with a sieve and remove them.
Combine the seasonings in the specified amounts and heat. Once boiling, reduce heat to low and reduce the amount by 10% (leaving 90%). Scoop out the green onions with a sieve and remove them.
Application Examples
Teriyaki chicken, Chicken Hachiman roll
No.21 Basic Teriyaki Sauce (Sauce)
Serving size
1800cc mirin, 1080cc sake, 1170cc Koikuchi dark soy sauce, 180cc tamari soy sauce
50g sugar, 3 pieces of grilled sea bream backbone (100g)
50g sugar, 3 pieces of grilled sea bream backbone (100g)
How to cook
Grill the sea bream backbone. Heat the mirin and sake first to evaporate the alcohol. Add the remaining seasonings and the sea bream backbone.
Fill it with 10% of the total amount (leaving 90%). Remove the bones of the sea bream and cool before using.
Fill it with 10% of the total amount (leaving 90%). Remove the bones of the sea bream and cool before using.
Application Examples
All kinds of teriyaki fish (yellowtail, salmon, cod)
No.22 Basic Japanese Steak (with sauce)
Serving size
540cc boiled red wine 540cc boiled sake 360cc Koikuchi dark soy sauce 54cc tamari soy sauce 30g unsalted butter
How to cook
Heat the red wine and sake first and let the alcohol evaporate. Add the remaining seasonings and bring to a boil, then turn off the heat. Cool and use.
Application Examples
All steaks (loin, sirloin, filet)
No.23 escabeche
Serving size
450cc of No.2 dashi (soup stock) 225cc of grain vinegar 50g of sugar 67cc of light soy sauce 22cc of Koikuchi dark soy sauce
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat. Cool and use.
Application Examples
All fish (white fish, blue fish, small fish)
No.24 Mustard pickle sauce
Serving size
(Ratio) 10 parts No.2 dashi stock (No.2): 1 part light soy sauce: 0.5 parts mustard powder dissolved in water
How to cook
Combine the seasonings in the specified amounts and mix well, being careful not to create lumps in the mustard.
Application Examples
Rape blossoms, turnip, Chinese cabbage
No.25 Tosa-joyu soy sauce (Soy sauce infused with dashi, sake and mirin)
Serving size
2000cc Koikuchi dark soy sauce 300g sake, 200g mirin, 250g tamari soy sauce, 2 pieces of kelp (20g), 80g Bonito flakes
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat. Skim off the scum, leave to sit overnight, and strain.
Application Examples
Sashimi, ponzu sauce, general seasonings
No.26 emulsified egg
Serving size
1 egg yolk 180cc vegetable oil
How to cook
Place the egg yolks in a bowl and add a small amount of vegetable oil, mixing until combined.
Application Examples
The secret ingredient of fishcake, topping for grilled dishes (grilled Spanish mackerel with rapeseed)
No.27 tamamiso (Mixture of miso, yolk and mirin)
Serving size
4kg white miso, 9 cups of sake, 180cc mirin, 700g sugar, 17 egg yolks
How to cook
Combine the seasonings in the specified amounts, mix well, then bring to a boil, reduce heat to low, and knead for about 20 minutes.
Application Examples
Eggplant with vinegar and mustard (firefly squid with nuta sauce)
No.28 Two cups of vinegar
Serving size
30ml vinegar, 15ml dashi, 7.5ml Koikuchi dark soy sauce, 2ml sake
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat. Cool and use.
Application Examples
Shellfish in general (ark shell, blue shell)
No.29 Sanbaizu
Serving size
30ml vinegar, 15ml dashi, 15ml Koikuchi dark soy sauce, 15ml mirin
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat. Cool and use.
Application Examples
Seafood, vegetables, seaweed
No.30 Tosa vinegar
Serving size
7.5ml sake, 45ml vinegar, 75ml dashi, 15ml Koikuchi dark soy sauce, 15ml light soy sauce, 15ml sake, 5g sugar
Bonito: a little
Bonito: a little
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat. If you have Bonito flakes, let them cool before using.
Application Examples
All kinds of vinegared foods (seaweed, shellfish, white fish, bamboo shoots)
No.31 Mizore vinegar
Serving size
30ml vinegar, 60ml dashi stock, 45ml Koikuchi dark soy sauce 2ml sake, 100g grated daikon radish
*Add garlic, green onion, green onion, finely chopped green onion to taste.
*Add garlic, green onion, green onion, finely chopped green onion to taste.
How to cook
Combine the seasonings in the specified amounts, bring to a boil, then turn off the heat. Cool and use. Drain the grated daikon radish and add it.
Application Examples
Dipping sauce for grilled fish, fried foods, and steak
No.32 Amazu (rice vinegar, caster sugar, salt and kombu kelp extract)
Serving size
600cc water, 400cc vinegar, 300g sugar, 0.5g chili pepper x 2
How to cook
Combine the seasonings in the specified amounts, heat, and stir with a rice spoon. When the sugar has dissolved, turn off the heat. Cool and use.
Application Examples
Pickles (pickled ginger, achara turnip)
No.33 Sushi vinegar (for nigiri)
Serving size
90cc red vinegar, 15g cane sugar, 20g salt
How to cook
Combine the seasonings in the specified amounts, heat, and stir with a rice spoon. When the sugar and salt have dissolved, turn off the heat. Cool and use.
Application Examples
Nigiri sushi, hand-rolled sushi, seafood bowls, etc.
No.34 Sushi vinegar (for mixed sushi)
Serving size
<For 540g of rice> 70ml of vinegar, 12g of salt, 40g of sugar, 1 sheet of kelp (5cm x 5cm)
How to cook
Combine the seasonings in the specified amounts, heat, and stir with a rice spoon. When the sugar has dissolved, turn off the heat. Cool and use.
Application Examples
Chirashizushi, Inarizushi, etc.
No.35 Egg vinegar
Serving size
4 egg yolks, 45ml vinegar, 30-35g sugar, a little mirin
How to cook
Put the egg yolks and seasonings in a saucepan and place on a hot water bath. Stir constantly and check the coagulation state. When it thickens, turn off the heat and strain.
Application Examples
Seafood, shellfish (shrimp, crab), cucumber, burdock, etc.
No.36 Ginger vinegar
Serving size
5cc of ginger juice for every 100cc of vinegar or vinegar
How to cook
Add the specified amount of ginger juice to 2-cup or 3-cup vinegar.
Application Examples
As a preparation for seafood, vinegar is used as a garnish.
No.37 Wasabi vinegar
Serving size
5g of oroshi wasabi per 100cc of vinegar (nibaizu or sanbaizu)
How to cook
Add the specified amount of wasabi to 2-cup or 3-cup vinegar.
Application Examples
As a preparation for seafood, vinegar is used as a garnish.
No.38 Sesame vinegar
Serving size
180cc Sanbai-zu, 30g sesame paste (flavorless), 360cc Koikuchi dark soy sauce, 360cc rice vinegar, 360cc mirin
1g mustard powder dissolved in water
1g mustard powder dissolved in water
How to cook
Combine ingredients and mix thoroughly.
Application Examples
Chicken fillet, vegetable salad
No.39 Apple vinegar
Serving size
(Ratio) 1 part Amazu (rice vinegar, caster sugar, salt and kombu kelp extract) to 1 part grated apple
How to cook
Heat Amazu (rice vinegar, caster sugar, salt and kombu kelp extract), thicken it with water-dissolved potato starch, cool it down and let it harden. Add grated apple and adjust the saltiness.
Application Examples
Chicken fillet, vegetable salad
No.40 Adjusted Vinegar
Serving size
900cc dashi, 180cc light soy sauce, 540cc vinegar, 150g sugar
How to cook
Combine the seasonings in the specified amounts, heat, and stir with a rice spoon. When the sugar has dissolved, turn off the heat. Cool and use.
Application Examples
All kinds of vinegared foods (seaweed, shellfish, white fish, bamboo shoots)
No.41 Sweet and spicy miso sauce
Serving size
30cc red miso, 5cc Koikuchi dark soy sauce, 5g sugar, 30cc mirin, 5cc sesame oil
How to cook
Mix the ingredients and heat on low heat. Once everything is mixed, turn off the heat.
Application Examples
Grilled eggplant, fried pork, dengaku (tofu and konjac)
No.42 Spicy Miso Sauce
Serving size
30cc red miso, 5cc Koikuchi dark soy sauce, 15cc mirin, 5cc sesame oil, 5cc gochujang, 5cc minced garlic
How to cook
Mix the ingredients and heat on low heat. Once everything is mixed, turn off the heat.
Application Examples
Beef, stir-fry, hotpot seasoning, etc.
No.43 Water-soluble kudzu or potato starch
Serving size
(Ratio) 1 part water to 1 part Yoshino Kuzu starch or potato starch
How to cook
Mix the ingredients in the amounts listed and dissolve well. When using, add a little at a time to the boiling soup stock in a stringy manner to thicken it.
Application Examples
All kinds of fillings
No.44 Silver starch sauce
Serving size
720cc kelp stock (No.3) 18ml light soy sauce 172cc mirin 5cc salt
Water-dissolved kudzu or potato starch (No. 43) 50g
Water-dissolved kudzu or potato starch (No. 43) 50g
How to cook
Combine all the seasonings except for the water-dissolved kudzu (potato starch) in the amounts specified and bring to a boil. Once boiling, reduce the heat and finish by thickening with the water-dissolved kudzu (potato starch).
Application Examples
Chawanmushi, white fish with thickened sauce, steamed turnip
No.45 Tortoiseshell paste
Serving size
900cc of kelp stock (No.3), 36cc of sake, 144cc of mirin, 130cc Koikuchi dark soy sauce, 36cc of tamari soy sauce
Water-dissolved kudzu or potato starch (No. 43) 65g
Water-dissolved kudzu or potato starch (No. 43) 65g
How to cook
Combine all the seasonings except for the water-dissolved kudzu (potato starch) in the amounts specified and bring to a boil. Once boiling, reduce the heat and finish by thickening with the water-dissolved kudzu (potato starch).
Application Examples
Fresh yuba, sea urchin, deep-fried tofu
No.46 Ginger paste
Serving size
450cc of No.2 dashi (stock), 35cc of light soy sauce, 35cc of mirin, 10g of grated ginger
30g water-dissolved kudzu or potato starch (No. 43)
30g water-dissolved kudzu or potato starch (No. 43)
How to cook
Combine all the seasonings except for the water-dissolved kudzu (potato starch) in the amounts specified and bring to a boil. Once boiling, reduce the heat and finish by thickening with the water-dissolved kudzu (potato starch).
Application Examples
Steamed vegetables (root vegetables), fried yuba
No.47 Mizore bean paste
Serving size
450cc of No.2 dashi (stock), 35cc of light soy sauce, 35cc of mirin, 40g of grated daikon radish
Kuzu or potato starch dissolved in water (No.43) 35g
Kuzu or potato starch dissolved in water (No.43) 35g
How to cook
Combine all the seasonings except for the water-dissolved kudzu (potato starch) in the amounts specified and bring to a boil. Once boiling, reduce the heat and finish by thickening with the water-dissolved kudzu (potato starch).
Application Examples
Radish mochi, deep-fried fish with sweet bean paste
No.48 Mitarashi bean paste
Serving size
500cc kelp stock (No.3) 75cc Koikuchi dark soy sauce 75cc mirin 120g sugar
Kuzu or potato starch dissolved in water (No.43) 35g
Kuzu or potato starch dissolved in water (No.43) 35g
How to cook
Combine all the seasonings except for the water-dissolved kudzu (potato starch) in the amounts specified and bring to a boil. Once boiling, reduce the heat and finish by thickening with the water-dissolved kudzu (potato starch).
Application Examples
Dumplings, grilled rice cakes, tofu steak
No.49 Matcha bean paste
Serving size
Silver starch sauce (No, 44) 400cc Matcha 6g
How to cook
Bring Silver starch sauce paste to a boil, then reduce the heat and add the matcha little at a time.
Application Examples
Chicken meatballs, deep-fried white fish, deep-fried tofu
No.50 Sesame paste
Serving size
Silver starch sauce (No. 44) 400cc Sesame paste 50g
How to cook
Bring Silver starch sauce paste to a boil, then reduce the heat and add the matcha little at a time.
Application Examples
Grilled eggplant, shrimp tempura,
