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Summer Vegetables Oven Dish | Hyoshiro Original Dashi Stock Powder


Thinly sliced pork 0.3 lb
Eggplant 1
Tomato 2
Zucchini 1
Olive oil 3 tablespoons
Hyoshiro Original Dashi Stock Powder pinch
Grated cheese small portion as you wish
Thyme small portion as you wish
Rosemary small portion as you wish
No of Serving 2 persons
Cooking Time 21 minutes


  1. Slice eggplant, tomato, zucchini into 0.5 inches and roll up the pork
  2. Place them alternately into the oven-safe dish.
  3. Pour the dashi, cheese, olive oil and put the herbs on top.
  4. Put the dish into a preheated oven(400°F) and cook for 15~20 minutes
  5. and serve
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Braised Pork Belly | Hyoshiro Umami All Purpose Liquid


Pork belly block 1.5lb
Water 2 cups
Hyoshiro Umami All-Purpose Liquid Dashi Sauce 0.5 cup
Green onions/scallions 3 (use the white parts only to be thinly sliced)
Ginger 1 inch
Garlic 1 clove
Cooking oil 1 Tablespoon for cooking
Japanese mustard if you fancy as a topping
No of Serving 4 people
Cooking Time 1 hour


  1. Place the pork belly in a cooking pot and pour water up to cover the meat and boil for 30 to 40 minutes.
  2. Slice the green onions and ginger thinly and crush the garlic clove.
  3. Once the pork is boiled, drain the pork and cut it into big squares.
  4. Grill the pork in a pan with oil until browned to take the excess oil.
  5. Pour the 2 cups of water and 0.5 cup of dashi sauce into the cooking pot, put the pork and cook for 30 minutes.
  6. Add the green onions and Japanese mustard (if preferred) as a topping and serve
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Vegetable stock with thick fried onion umami flavor | YASAINO UMAMI DASHI

Our vegetable soup stock. It is made from four staple vegetables: carrots, celery, garlic and onion grown in Japan, with some salt and pepper for seasoning.

The Umami can be infused into an excellent stock by boiling the water at a high temperature to release the flavors.

Use As A Stock:
Add 1 pouch of Umami Dashi to boiling water, and simmer for a few

Use As A Powder:
Add the contents to your favorite dish. The Umami will add some zest and

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Tenobe Men

Our noodles are carefully crafted, using the finest ingredients with a traditional recipe. They are made by skilled artisans relying on their experience and technique, using traditional methods and picking the finest ingredients. The result is an amazon noodle.


  1. Add 1 package of noodle to 4 cups of boiling hot water.
  2. Drain noodles at your liking.
  3. If you want to eat the noodles cold, immediately soak in cold running
  4. water, then drain.


No of Serving 3 – 4 person
Boiling Time 2 minutes


No of Serving 3 – 4 person
Boiling Time 4 – 5 minutes
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Flying Fish Soup Stock

Our original soup stock in the form of a pouch, also referred to as Flying Fish soups stock. Made from a variety of high quality traditional Japanese ingredients: flying fish, bonito, kombu (kelp), mackerel, sardines, and shitake mushrooms.

Use As A Stock For Your Favorite Type Of Soup:
Udon, Miso, Broth or any dish that uses a simmered liquid. shiitake

Use As A Powder:
Add to fried rice, pan fried vegetables or meat.

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HYOSHIRO Original Liquid Tsuyu Dashi Soy Sauce

Our concentrated Tsuyu sauce can be enjoyed with your favorite soup or as a dipping sauce. It is made from Kagoshima prefecture born bonito flakes and Hokkaido kombu prefecture born (seaweed) along with soy sauce.

Use As A Soup
Dilute it with a ratio of 1 cup of Tsuyu to 4 cups or 5 cups depending on
your liking of water.

For Tempura
1 cup of tsuyu : 4 cups of water

For Udon or Soba
1 cup of tsuyu : 5 cups of water

For Rice Dish
1 cup of tsuyu : 5 cups of water

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Seaweed Udon

The delicate flavor emphasizes each ingredient, and the smooth texture of the noodles ensures that they poss down the throat easily.

These noodles are delicate and have a smooth texture. When boiled to perfection they pair well with your favorite soup served either with the broth in a heaping bowl, or as a soba dish where it is served on the side cold.

Step 1: Add noodles in about 1 L of boiling water per serving (80-100 g),
and boil the noodles.

Step 2: To obtain cold noodles,quickly cool the noodles with running water
after boiling and drain off the water.

Enjoy These Noodles
These noodles can be eaten as a compliment to many dishes• sashimi,
marinated food sides or even stir fried delicacies.

Use In Simmered Dishes
Dilute using the ratio of 1 Cup of gomen tsuyu to 3 Cups of water. Can be
paired with simmered ingredients such as: meat, potatoes or fish.

Use As Sweetened Sauce By Adding Sugar
If you desire, this can also be served with sugar. With this combination,
teriyaki and sukiyaki sauce would make great pairings.


No of Serving 3 – 4 person
Boiling Time warm noddles 5 minutes
cold noddles 6 minutes


No of Serving 3 – 4 person
Boiling Time warm noddles 8 minutes
cold noddles 10 minutes


No of Serving 3 – 4 person
Boiling Time warm noddles 9 minutes
cold noddles 11 minutes


No of Serving 3 – 4 person
Boiling Time t2 and 1/2 minutes
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Simple Soups | Irodori Men

Add one pouch of soup stock base to about 1 cup of water. Let the water come to a boil, then heat on a medium boil for 5 minutes. Finish off, by setting the pot to low heat and remove the pouch.

Chawanmushi | Steamed Savoury Egg Custard
1 pack : 15.2 oz of water

Boil 400cc/1.7 cups of hot water and add a mushroom base pouch, beat
eggs in a bowl and other ingredients you wish to add, strain the mix
gently to the pot and simmer for 6-7 minutes.

Udon Noodles
1 pack : 15.2 oz of water

Add cooked noodles, and other ingredients you chose to eat into the pot.
and simmer for 5 minutes.

Nabe | Japanese Hotpot
1 pack : 15.2 oz of water

Add ingredients to the soup, flavored by the soup pouch you chose to
have, and add ingredients like sliced beef. chicken breast, mushrooms,
vegetables and eggs