A set of 4 types of somen soup to compare

今年のそうめん、どのつゆにする？

夏の食卓に欠かせない、そうめん。だからこそ、「今年はどのつゆで食べようか」と悩ましいですよね。私自身も、この時期になるといろんなつゆを試してみたくなります。そんなあなたにぴったりの、「そうめんつゆ4種食べ比べセット」をご用意しました。

このセットは、「水で割るだけ」で本格的な味わいが楽しめる4種類のつゆを揃えています。私が実際に味わった感想を交えながら、それぞれの魅力をご紹介します!

Shokunin Shoyu No.

Simple with traditional broth

First comes the soy sauce, then the sweetness. If you lick it as is, you can really taste the sweetness, but if you eat it as a soup for somen noodles, you won't feel the sweetness as much. It feels like a traditional soup. It goes great with spring onions and sesame!

A mellow and delicious soup

It has a mellow aroma and a strong soy sauce flavor, with the flavor and umami of the dashi dashi remaining in the aftertaste. When used as a soup stock, it is surprisingly sweet. Adding shiso leaves brings out the aroma of the shiso leaves and the sweetness of the soup stock.

Happo dashi is full of condiments!

It has a strong dashi flavor and a strong saltiness. It is refreshing to eat. It should be a comforting taste for people from the Kansai region. You can enjoy the gentle flavor of the dashi to your heart's content. Adding ginger, shiso leaves, and myoga (Japanese ginger) brings out the aroma of the condiments.

Rich soup with wasabi for a sharp taste

The soy sauce flavor and sweetness are stronger than any other soup. Because it is rich, you won't feel like the soup has become watery as you eat the somen noodles. If you are used to regular soup, you might want to try it with udon or soba noodles rather than somen noodles.