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With this one, you can decide how to boil and season.
売れてます！
煮物調味料
No.1
九州地区エリア
※1
【日経POS情報 2020年1月～12月 煮物つゆ部門】
※1：煮物調味料1L 日経POS情報 2020年1月～12月
The solid color and seasoning of Kyushu
Balance the taste and make it delicious at any home
A seasoning specializing in simmered and simmered dishes.
オンラインショップでもお求めいただけます。
九州地区シェア１位
40.8%
※1
【日経POS情報 2020年1月～12月 煮物つゆ部門】
Boiled food seasoning 1L is a seasoning for Kyushu's standard simmered food
Fundodai, a soy sauce miso maker in Kumamoto, Kyushu, founded in 1897. Since its establishment, we have continued to create flavors that are loved by the local Kyushu Kumamoto. Boiled seasonings have grown into one of our signature products as our long-selling product. By easily finishing the troublesome seasoning with this one, we have won repeaters and the sales volume has continued to grow steadily at 120% in 5 years. In recent years, Kyushu-flavored izakaya has flourished in areas other than Kyushu, and Kyushu-flavored izakaya is drawing attention nationwide. Because it is a simmered seasoning based on Kyushu's sweet soy sauce, the taste of simmered food is easy to determine, and the taste of Kyushu can be easily reproduced.
九州No.1 その秘密は
➊ The base of the seasoning is in Kyushu soy sauce!
Founded 150 years ago, fundodai is still made from freshly fried soy sauce. The most important bacteria in the fermentation process for making salty soy sauce and the taste of salty soy sauce are lactic acid bacteria, yeast, and aspergillus that have been in the brewery of moromi since its establishment. Since it was founded in 1897, it is based on the sweet, dark soy sauce that has taken root in Kumamoto, Kyushu, so it has a strong sweet taste.
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Fermentation process with yeast, etc. stored in 150 years
Microorganisms such as yeast, aspergillus, and lactic acid bacteria that have existed in the brewery since its establishment are indispensable for the fermentation process of salty soy sauce, which is an important factor that determines the taste of salty soy sauce in the brewery. For 150 years, it has supported the taste of "salty soy sauce," which is the key to the taste of the Kyushu and Kumamoto regions.
生揚げ（きあげ）
Fundodai's salty soy sauce is made from raw materials through a fermentation process to make fried soy sauce. The manufacturer that makes salty soy sauce from this raw fried soy sauce It is decreasing year by year. Fundodai cherishes the various bacteria that have existed in the brewery since its establishment and the unique taste that it produces, and even now, salty soy sauce production starts from this raw fried salty soy sauce production.
❷ Just change the dilution ratio, this one is easy and convenient!
Dilution is about 1: 1 to 4. Kinpira burdock, teriyaki, boiled chicken wings, boiled fish, beef bowl and sukiyaki, boiled Chikuzen, oden, all of which are very convenient. Since it is exclusively for simmered dishes, it is well-seasoned and popular. You don't have to lighten a lot of seasonings.
Please leave the standard dishes of simmered dishes.
きんぴらごぼう
ブリの照り焼き
煮魚
牛丼
親子丼
豚の角煮
すき焼き
筑前煮
煮さば
手羽先煮
肉じゃが
炊き込みご飯
アレンジ・ごちそう・簡単メニュー
カレーライス
ローストビーフ
ローストチキン
鶏むねチャーシュー
アレンジ料理も、煮物調味料で味わいがプラス！
しっかりした味付けで美味しさもばっちり！
煮物調味料の定番煮物の使い方簡単動画も紹介中！
❸ The frequency of searching recipes related to simmered dishes has increased rapidly! Change to home cooking
As the time spent at home has changed, it is said that the number of people who try cooking that takes a little time and effort instead of simply seeking short-time cooking is increasing rapidly. It is said that the search results for simmered dishes are higher than the previous year even on major recipe search sites, and simmered seasonings are the perfect seasoning for dishes that take time to simmer while pursuing convenience.
ご自宅でつくる方が
急増中！
煮物調味料で簡単調理
Even troublesome simmered seasonings can be cooked safely and easily! We will change the dilution according to the menu.
320ml
500ml
1L
1L
1L
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