Kyushu Dashi Hot Pot Soup

Prefecture: Nagasaki 
Producer: Choko Shoyu
Ingredients: Soy sauce (domestic), mirin, sugar, grilled flying fish, dried bonito flakes, seafood extract, salt, dried shrimp, dried shiitake mushrooms, alcohol (includes wheat and soybeans)
Vegan, Gluten-free, Dairy-free
Size: 30ml x 4 packet

Yosenabe is a basic Japanese hot pot that is the ultimate comfort food to keep you warm in winter. Its name comes from the combination of yose “to put together” and nabe “pot”, and is a reflection of how easy this dish is to make. Just add your favorite protein and seasonal vegetables to the hot broth, boil and enjoy!

A flavorful broth is the secret to any delicious yosenabe. This classic hot pot soup, made without chemical seasonings, includes four special dashi (broth) ingredients from Kyushu: grilled flying fish from Nagasaki, shiitake mushrooms from Tsushima, dried bonito flakes from Kagoshima, and dried shrimps from Oita. The combination results in a luxurious, deep flavor. It also includes honjozo (traditionally brewed) soy sauce made from whole soybeans which adds extra umami. 

Choko Shoyu was established in 1941 by 29 local soy sauce producers as the first soy sauce cooperative in the industry. The group has carefully preserved traditional brewing techniques for soy sauce and miso with a commitment to safety, quality, taste, and the United Nations’ SDGs (Sustainable Development Goals). They are also a member of the Good Food Making Association - an organization that is reexamining food in pursuit of health and deliciousness in daily life. They believe that those who produce and sell food have a responsibility to preserve traditional, seasonal flavors while protecting the environment.

Suggested uses: To make a hot pot, add two packages of the hot pot soup to 400ml of water. Add your favorite ingredients such as meat, fish, vegetables, mushrooms, and tofu, and boil until they’re cooked. You can then also add noodles such as udon* or cooked rice (serves 2). You can also use it as a soup base or for ochazuke (by pouring it on a bowl of cooked rice).