SHIO RAMEN RECIPE ~You can easily enjoy genuine taste~

With discerning soup!
I always take the soup only in cock Gullahs, I used the wing this time and finished it in thicker soup
In addition, I added cock oil to soup and attained body.
It takes the time, but please try it because I am very delicious.




~ Egg Noodle ~




Bread Flour・・・・・400g
Baking Soda・・・・・1 tsp.

DonDon series Shiro Tsuyu・・・50ml


DonDon series Shiro Tsuyu

Click here for details!







<How to Make>

① Mix bread flour, baking soda, and salt well.


② Mix egg, DonDon series Shiro Tsuyu, water, and make 200ml of mixture.


③ Add ② into ① little by little and knead well by hands.


④ When the dough comes together, make a round shape, wrap with plastic, and chill


in the refrigerator for an hour.


⑤ Make noodles with a pasta machine. Sprinkling flour to avoid the noodles from


sticking together.


⑥ Cook noodles in large pot for 2-3 minutes before serving.





~ Ramen Soup (Chicken Soup) ~


Half Size Hongatsuo・・・・1 pack (25g)

Chicken Wings・・・・・・・・・・・5
Pork Fat・・・・・・・・・・・・100g
Green Onions・・・・・・・・・・1bunch

DonDon series Shiro Tsuyu

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<How to Make>
① Add all ingredients into 3,500ml water in large pot and cook for 25 minutes

★ TIPS ★

Chicken wings can be use for a topping of soup noodle. Cook with 30ml of DonDon series Shiro Tsuyu and 150ml of the Ramen soup over the medium heat for 30 minutes.


~ Chicken Salt Ramen ~

Shio ramen soup is based on chicken broth and flavored with salt. So its flavor is simple but rich.



<Ingredients_4 Servings>


Ramen Soup・・・・・・・・・・・・・・1200ml

DonDon series Shiro Tsuyu・・・・・・・・・100ml
Egg Noodle・・・・・・・・・・・・・・4 serving
Chinese Style Stewed Pork ・・・・・・・・8 slice
Boiled Egg・・・・・・・・・・・・・・・・・・2
Naruto Fish Cake・・・・・・・・・・・・・・40g
Green Onion(one for very thin cut, the other for edge cut)・・・2 bunch

DonDon series Shiro Tsuyu

Click here for details!

<How to Make>


① Boil the Egg Noodle for 5 minutes. (Thin noodle is for 3 minutes)


② Put edge cut green onion and 25ml DonDon series Shiro Tsuyu in one of the serving bowl, Pour Ramen Soup. Put drained egg noodle,


③ Decollate with sungan, boiled egg, Chinese style stewed pork, sliced naruto fish cake, and thin cut green onion.


④ Same process for the other bowls.


Healthy and tasty!

Shrimp miso ramen

It’s said that there is about 3000 kinds of kind in the world for shrimp.
There are two types of shrimp, roughly divided into swimming type and walking type.
Every variety is included in high protein, low fat, rich in nutrients such as calcium, chitin and Umami.

Therefore, we can expect the effects of lowering cholesterol level and preventing lifestyle diseases.
Health effect of shrimp

・Effect of lowering cholesterol level
・Effect to enhance liver function
・The effect of improving asthenopia
・The effect of preventing arteriosclerosis
・Effect to make bones and teeth strong
・Beautiful skin effect

In recent years, one of popular ramen in Japan is shrimp miso ramen.
It is characterized by rich shrimp soup and rich aroma.
The specialty restaurant of shrimp miso ramen is increasing more and more.
The following is the liquid type seasoning “Sozai-chomidashi shrimp”which is concentrated natural shrimp juice.

Product Name: Sozai-chomidashi shrimp
Ingredients  : Shrimp (sweet shrimp, dried shrimp), salt, alcohol, Monosodium glutamate, xanthan gum
Expiration   : 1year from manufacturing date
Produce      :  FUTABA Co., Ltd.

See you.

Shiohigari (Clam digging)




The Japanese are very found of collecting one’s food as we know from the popularity of strawberry picking, blueberry picking, and sweet potato digging.

May and June are the most popular months of the year to go clam digging in Japan.

We call clam digging at low tide “shiohigari” in Japanese.

Clam digging is very popular in Japan so locations can get very crowded on holidays and weekends.

Families are well equipped with full wading gear, tents, picnic lunches and more when they hit the muddy beaches to dig for clams.

Tips for Transporting and Preparing Clams to Eat

1.Fill your bucket of clams or cooler with sea water to transport home. If hot, add some ice to the water. You do not want the clams to overheat.

2.Once home take your bucket or cooler and store in a cool dark place for a minimum of six hours. The clams will spit out sand during that time.

3.If when cooking a clam, it does not open when all others have discard it. Sick or dead clams sometimes do not open.


【Delicious recipe】


You can easily cook using this product.

Sozai tyoumi dashi asari


Click here for details!

Sozai tyoumi dashi asari   30cc
Water                    400cc
Sake                                    5cc
Thin soy sauce                    5cc
A pinch of Salt
Clams, as needed


【How to make】

1.Pour Sozai tyoumi dashi Asari, water and clam into a pot and simmer.

2.When the clams mouth opens, add sake, thin buttery soy sauce and salt.


Thank you.

KASSHU-HOJU (Cooking follows Cutting)

In Japanese cuisine, more time and effort are spent for food preparation to enhance character of ingredient, especially cutting method tend to be put greater emphasis.

The head chef of Japanese food is often called 『ITA-MAE』 (Front of the Board) or 『HANA-ITA』(Board Flower), and this “ITA”(Board) is pointing the “cutting board”.

As this custom indicate, “cutting the ingredients” is recognized as an independent cooking process separated from other process such as boiling, simmering, and grilling, and paid significant emphasis.
『KASSHU-HOJU』describes a philosophy of Japanese cooking and means Cooking (Boiling, Simmering, Grilling) follow the Cutting.

We can see the Japanese belief to value natural taste of the ingredient in this food culture that cooking method has been used creatively pursuant to the freshness of the ingredients.

For example of fish:Raw (Sashimi) → Grill → Simmering/Stewing → Deep-frying (Tempura)

It seems common acknowledgement that the simpler method is more difficult just like cutting excess point of ingredient to enhance its advantage in Japanese cooking.

See you later.

Katsuo and Hatsu-gatsuo

Katsuo (bonito) is one of the most important fish on the Japanese menu. Dried and fermented it becomes katsuobushi, one of the main ingredients in dashi stock, the foundation of Japanese cooking.




But katsuo (bonito) is also eaten in many other ways: as tsukudani, preserved by cooking in a sweet-salty sauce; as shiokara, cured in salt; coated in flour and deep-fried; and, of course, raw or almost raw.

Katsuo (bonito) has two seasons – spring (haru) and fall (aki). The spring bonito is more lean and has a clear flavor.

It is a great addition to salad. Katsuo (bonito) is traditionally served with ponzu instead of soy sauce and wasabi.



May is a great time for Hatsu-gatsuo (first bonito of season), especially in the Tokyo region, and preferably as tataki, sashimi or sushi.

Grated raw garlic goes a lot better with uncooked katsuo than the usual grated wasabi, as do chopped green onions, grated ginger and shredded shiso leaves and myōga ginger.

It is a great pleasure to taste the season’s foods as soon as it cherishes the seasonal taste while feeling the seasons.


Thank you.

Soup and Sashimi (sliced fish)

At traditional Japanese restaurant, Soup and Sashimi (sliced fish) is the most difficult part of the cooking, and these are main dishes as well even these look simple.

Therefore, Sashimi and Soup are always cooked by the chief chef in the restaurants.

Soup and Sashimi use the seasonal ingredients and complete the world in a dish. It is possible to say Sashimi and Soup are the most emphasized dishes of the unison “Wa”.

And customers feel the philosophy of the season by ingredients, taste, flavors, and sights.

This is the reason that the Soup and Sashimi are the most difficult to cook.

On the other hand, Soup is the easiest and most popular Japanese daily dish at home.

Japanese usually have soup every day, and soup is easy to cook in a short time.

Even children learn how to cook the Miso (soy bean paste) Soup at primary school, and they study the basic knowledge of the cooking through it.

Japanese soup matches for most of all the ingredients, and it is low calorie and healthy diet in addition.


The following is all purpose liquid type seasoning DonDon Series Shiro Tsuyu which is concentrated soup stock “Dashi”

Product Name : DonDon Series Shiro Tsuyu 1L

Ingredients :
White soy sauce(wheat, soybean, salt), Dried bonito, Dried mackerel, Dried sardine, Dried bonito extract, Dried sardine extract, Sugar, Salt, Mirin(rice, malted rice), Hakkochomiryo(rice, malted rice, salt), Sake, Hydrolyzed fish protein, Amino acid(sodium glutamate), Shusei(ethyl alcohol)

Expiration : 1year from manufacturing date

Produced by FUTABA Co., Ltd.


See you later.

Bamboo shoots recipe



Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis.

In certain parts of Japan, shoots from the giant timber bamboo Bambusa oldhamii is harvested in spring or early summer.

They are sold in various processed shapes, and are available in fresh, dried, and canned versions.

Young shoots from this species are highly sought after due to its crisp texture and sweet taste.

Older shoots, however, have an acrid flavor and should be sliced thin and boiled in a large volume of water several times.

The sliced bamboo is edible after boiling.

Pickled bamboo, used as a condiment, may also be made from the pith of the young shoots.


Cooked rice mixed with bamboo shoots

You can often find fresh bamboo shoots in Asian food stores, but they’re not easy to prepare as they’re protected by many layers of overlapping, brown husk covered in fine, sharp hairs


Shoots canned in water are an excellent substitute for fresh shoots and have the advantage of being ready prepared and perfectly safe to eat.

Look for whole canned shoots, if possible, in preference to pre-sliced.


Ingredients__2 servings

DonDon series Katsuo Tsuyu・・・30ml


Water・・・until “2cup” mark of rice cooker

Fried tofu・・・50g

Chicken Thigh・・・50g

Canned bamboo shoots・・・50g







Click here for details!




How to Cook

①    Cut chicken thigh in a bite size and soak in DonDon Katsuo Tsuyu for 5-10 minutes.

②    Divide foodstuff into small clusters.

③    Wash rice and set in a rice cooker with water.

④    Add ① with all the sauce, ② into rice cooker, stir roughly and start cooking.

⑤    When rice is cooked, stir rice gently to mix ingredients evenly.



Thank you.

Wa-Shoku ~Seasonal food material and sense of the season~

Eating the food material with enhancing its advantage instead of adding too much arrangement was a wisdom to enjoy the material with its best condition in the land of Japan where quality food material were easily become available since ancient times.

Therefore, “sense of the season” has been an important component in the Japanese cooking. Each season is opportunity to eat its seasonal ingredients that is full of vitality, because seasonal ingredient tends to be good in taste, low in price (more availability in the market), and high in the nutrition.

It has been considered as the best treat and hospitality to prepare each dish with the very minimum cooking just enough to enhance the flavor of seasonal ingredients and have sense of the season in the cooking.

The following is all purpose liquid type seasoning DonDon Series Katsuo Tsuyu which is concentrated soup stock “Dashi”
Product Name: DonDon Series Katsuo Tsuyu 1L
Ingredients  : Soy sauce, Dried bonito, Dried mackerel, Dried bonito extract,
Dried sardine extract, Sugar, Hakkochomiryo(rice, malted rice, salt), Salt,
Sake, Amino acid, Caramel color, Citric acid

Expiration   : 1year from manufacturing date
Produced by   FUTABA Co., Ltd.

See you later.

Tai fish recipe (Red sea bream)

In Japan, Pagrus major is known as madai and is prized both for its flavor and for its traditional use as an auspicious food often served at New Year’s and festive occasions such as weddings.

Tai is watery, clean, delicate sweet aroma.

It has pretty traslucent and light color meat. The meat has sweet and fibery texture.

It might has a note such as lime, herbs on meat.
It means “celebration fish”, “king of white fish”, or “congratulations”.

One of the luxury fish in Japan.

Literally translated, “mede-tai” in Japanese means “wanting of admiration” or “auspicious” and
“celebratory” – and is often served (usually salt-grilled) at celebratory feasts from New Year to weddings, and even the birth of a child.

Tai were also once presented to the Shoguns and later the Emperor as gifts of respect.

Tai season begins in the winter time, but doesn’t reach its peak until the first week of April. The fish is then called sakura-dai (cherry blossom sea bream) and fetches high prices at market.

You can easily cook “Tai fish”

素材調味だし 鯛
Sozai chomi dashi Tai

Click here for details!

Thank you.



Japanese cuisine is called “Wa-Shoku” in Japanese.

“Wa” means peaceful and round, and “Shoku” means eating. So that Japanese cuisine makes a peaceful and family-like atmosphere.

“Wa” has another meaning “Unison”, Japanese cuisine concentrates to the unification of all ingredients. This balance of the ingredients creates the unison of the delicate taste and healthy diet.

It is one of the reasons that Japan became the first longevity in the world.

Over more Japanese cuisine is called the healthiest food in the world these days.

Japanese Soup Stock “Dashi”

Japanese soup stock “Dashi” is the most important ingredients for “Wa-Shoku”.

It is made by Dried Fish, Kelp, Seafood, Shitake Mushroom, and the other ingredients.

Especially Dried Bonito and Kelp are basic stock. It is used for almost all Japanese dishes.


The following is a liquid seasoning Kappo Dashi which is concentrated soup stock “Dashi”.
Product Name: DonDon Series Kappo Dashi 1L

Ingredients :
Light-colored soy sauce,Dried bonito, Salt,Sugar,
Mirin,Sake,Dried sardine, Hydrolyzed fish-
protein,Dried bonito extract, Hakkochomiryo,
White soy sauce, Kombu (Dried seaweed),
Driedmackerel, Shiitake mushroom,Amino-
acid (sodium Glutamate),Shusei(ethyl alcohol),

Expiration  : 1year from manufacturing date

Produced by   FUTABA Co., Ltd.


See you later.

Tofu recipe

Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks.

It is a component in East Asian and Southeast Asian cuisines.


It originated in China, and the process is quite similar to how cheese is made.


Rumor has it that a Chinese cook discovered tofu more than 2,000 years ago by accidentally mixing a batch of fresh soy milk with nigari.


Nigari is what remains when salt is extracted from seawater. It is a mineral-rich coagulant used to help tofu solidify and keep its form.


Tofu has a low calorie count and relatively large amounts of protein.


Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.



Delicious dish using tofu





You can easily cook using this product.


Dondon series

katsuo tsuyu    Kiridashi Konbu

Click here for details!
Ingredients__4 servings


Kiridashi Konbu           1 piece


Water        1000cc


Tofu (Soy Bean curd)  2 cakes




【Dipping Sauce】


DonDon series Katsuo Tsuyu 40cc


Hot Water                                  120cc



<How to Cook>

  1. Put 1000ml water and Kiridashi Konbu in an earthen pot.


  1. After Konbu is soaked and become large, add tofu cut into sixth.


  1. Heat up the pot.


  1. When tofu is heated and start moving slightly, serve tofu in individual small bowl with dipping sauce.




Healthy and tasty!

Ichi-ju San-sai (A soup and three side dishes)

From ancient times, Japan has formed an excellent food culture.

The combination of rice, soup and 3 side dishes (1 main dish and 2 side dishes) is called as “Ichi-ju San-sai”.


It is a traditional meal style rooted in Japanese dining table.

You can take carbohydrates as an energy source with rice, moisture with soup, and other nutrition in good balance with side dishes.

Also, by serving one person at a time you can understand the amount to eat and you can prevent too much eating.

In a nutritionally balanced diet, many nutrients will mix in the stomach.

As a result, you can expect synergistic effects such as better digestion and absorption, and discharge of excess fat, sugar, salt.

As a popular menu, main dishes are an animal protein like boiled fish or grilled fish.  Side dishes are such as simmered seasonal vegetables or salad.

Side dishes served in another small plate are tofu, cooked beans, pickled dish and so on.

Taking a nutritionally balanced diet is very important for health promotion.


See you. Good luck!