Size: 50g koya dofu and 50g sauce
Storage: Room temperature.
Ingredients: Soybeans (from the US, non-GMO), bittern, baking soda;Liquid dashi (broth): sugar, soy sauce (includes soybeans and wheat), salt, mirin,iriko (dried sardines), yeast extract, dried bonito flakes, kelp seasoning extract, dried bonito seasoning extract, kelp, alcohol

DISCLAIMER:

We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.

Suggested Uses: Stovetop directions: In a small saucepan, bring 2¼ cups of water combined with the packet of liquid dashi to a boil. Add the tofu from the package and let it float to the surface. Cover with a lid and simmer over low heat for 12 mins. To add an optional egg topping, pour a beaten egg over the top just before turning off the heat, and bring to a boil. Remove and serve once the egg is cooked. Microwave directions: Put 2⅙ cups of hot water and the liquid dashi into a heatproof container and mix gently. Place the tofu in the container, cover with a lid, and heat for 9 mins at 500W.
Substitutions: If you are craving soup on a cold day, try this dish instead.
Recipes: Miso Pickled Shiso Seeds and Cream Cheese “Bruschetta”

Producer: Yamashiroya
Prefecture: Kyoto

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