It can be used as “noodle soup base” by diluting it, or straight as “dashi soy sauce” (soy sauce with broth). It is also very useful in all kinds of dishes, such as simmered dishes, stir-fried dishes, and salad dressings. Its subtle sweetness goes well with egg rice and tofu, and simply marinating sashimi in it makes for a delicious “marinade. It also adds a “special taste” to oyakodon (rice topped with chicken and eggs) and takikomi-gohan (rice cooked with vegetables).
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