Dashijiru Tamari Tsuyu Wara

"Wara" is a special sauce made by adding rich and smooth jousoyu (soy sauce brewed with the utmost care) called "Choura" to offer a unique flavor. This special sauce includes carefully selected ingredients for a delightful taste.

The dashi (broth) in "Wara" is made by combining katsuo (bonito) and kombu (kelp) dashi, using subterranean water from the Nagara River that flows in the Chouni area. It includes Nagara River's sun-dried ayu (sweetfish) and dried shiitake mushrooms from Gifu Prefecture. The sauce is simmered without boiling to bring out the fragrance and umami (savory flavor).

Born from the harmonious blend of local Choura and ayu, "Wara" is a sauce rich in flavor.

The Wara River in Gifu, which flows through the Gifu region, is known for its ayu, a specialty product. Ayu caught in the Wara River, where high-quality moss grows, is said to have a fragrance akin to watermelon. The sauce "Wara" is named after the Wara River in honor of this area. It should be diluted with water, typically 4-5 times for dishes like somen noodles and 2-3 times for simmered dishes.

You can easily enjoy an authentic taste right in the comfort of your home.