My favorite food is udon.

Also great for simmered dishes that bring out the flavor of the ingredients

"This is the perfect accompaniment to Kansai-style udon. It brings out the umami of the broth to the fullest. You'll want to drink it all up to the last drop."

Ingredients: soybeans (domestic), wheat, salt

Shokunin Shoyu No. 5006

This raw udon is made with domestically grown soybeans and wheat in wooden barrels and is not pasteurized. The saltiness is gently felt later on, and the balance of gentle aroma and umami is exquisite, making it perfect for making a Kansai-style udon soup with a fragrant dashi stock.
Rather than brewing light soy sauce and dark soy sauce separately, we separate the moromi from the same batch based on the finish and preparation period. This is why even light soy sauce has a rich umami flavor and brings out the best in the ingredients.

With just a little effort, you can make Kansai-style udon soup that's much tastier than simply diluting your regular noodle soup. Light soy sauce, with its perfect balance of saltiness and umami, brings out the flavor of the dashi stock, resulting in a light yet rich flavor. And because it's raw soy sauce, the finished product has a light, rich aroma. Simply add the dashi stock, light soy sauce, mirin, and a little salt to a pot and bring to a boil. That's all it takes to make restaurant-quality udon soup. The ingredients are simple and sufficient. It's so delicious you'll want to drink every last drop.