This seasoning combines two types of vinegar with domestically produced kelp and bonito broth, and adds citrus juice. It offers a mellow taste with a refreshing acidity, making it easy to prepare vinegared dishes with cucumber or wakame seaweed.

Ingredients: Brewed vinegar [rice vinegar (domestically produced), brewed vinegar], sugar, bonito broth, kelp broth, salt, kelp extract, yeast extract, flying fish soy sauce, sudachi citrus juice, yuzu citrus juice, (contains wheat and soy)

Nutritional Information (per 1 packet – 45g):

• Energy: 46 kcal
• Protein: 1.3 g
• Fat: 0.0 g
• Carbohydrates: 10.3 g
• Salt equivalent: 2.3 g

Shelf Life: 210 days at room temperature
Storage: Store at room temperature, away from direct sunlight

Recipe idea: Sunomono Salad

Ingredients: 1 cucumber, 45 g boiled octopus, 35 g wakame seaweed, ginger

Instructions:

1. Slice the cucumber thinly, sprinkle with salt, and let sit for 5 minutes. Once softened, squeeze out excess water. Slice the boiled octopus thinly. Cut the wakame into bite-sized pieces.
2. In a bowl, combine the cucumber, octopus, and wakame with the Sunomono Dashi Vinegar Dressing and mix well.
3. Serve on a plate, and optionally garnish with julienned ginger.