Net Weight: 1.26 oz (36g)
Shelf Life: 180 days when stored in a cool place.
How to Store: Avoid humidity or direct sunlight. Do not refrigerate, but store in a cool place.
Ingredients:
[Soup] Soy Sauce (Water, Salt, Soybean, Wheat, Unrefined Sake (Rice, Rice Koji, Water), Koji Starter), Red Sake (Water, Enzyme Saccharide Syrup, Rice, Rice Koji, Alcohol), Fermented Seasoning (Alcohol, Water, Fermented Rice Seasoning (Rice, Rice Koji, Salt), Salt), Syrup (Corn, Sweet Potato), Salt, Dried Skipjack Tuna Extract (Dried Skipjack Tuna Extract (Dried Skipjack Tuna, Skipjack Tuna Extract (Skipjack Tuna
Broth, Skipjack Tuna Extract)), Reduced Starch Syrup (Tapioca, Corn, Potato, Sweet Potato), Salt, Yeast Extract (Yeast Extract, Dextrin)), Yeast Extract (Yeast Extract, Maltodextrin), Water, Flying Fish Fish
Sauce (Flying Fish, Salt, Soy Sauce Koji (Wheat, Soybean))
[Soup Broth (Dashi)] Dried Skipjack Tuna, Maltodextrin, Dried Sardine Extract Powder (Maltodextrin, Salt, Soy Sauce Koji (Dried Fish (Anchovy, Dried Sardine Extract Powder), Salt, Dried Sardine)), Yeast Extract (Yeast Extract (Torula Yeast, Baker's Yeast, Salt, Sweet Potato, Tapioca, Beer Yeast), Maltodextrin, Salt), Salt, Soy Sauce Powder (Soy Sauce (Salt,
Wheat, Defatted Soybeans, Soybean, Glucose (Sweet Potato, Potato, Corn), Wheat Protein, Rice), Maltodextrin), Fermented Seasoning (Fermented Seasoning (Soybean, Water), Maltodextrin, Dextrin, Yeast Extract), Roasted Flying Fish, Round Herring, Kelp
Food Allergen Info: Skipjack Tuna, Flying Fish, Anchovy, Round Herring, Sardine, Wheat, Soybean

How to Make Ozoni Soup

1. In a small saucepan, combine 1 1/4 cups of water and 1 Kayanoya Original Dashi packet. Bring to a boil, then reduce the heat to medium and simmer for 2–3 minutes.
2. Remove the dashi packet, then add 1 packet of Ozoni Soup Base. Add all ingredients except for the mochi and komatsuna, and simmer until cooked.
3. Serve in a bowl, add pre-cooked mochi and boiled komatsuna, and enjoy!
   

Recommended Ingredients (Per Serving):

• 2 oz boneless chicken thigh
• 2 slices of kamaboko (fish cake)
• 1/2 oz carrot
• 1/4 bunch (about 1 oz) of komatsuna (Japanese mustard spinach)
• 2 mochi