The season when hot pot dishes are delicious. It's also useful for cleaning up leftovers in the refrigerator, so it's an ally for housewives who are worried about daily menus.

Recently, all the hot pot soups on the market are delicious and I often use them, but I would like you to try Kikkoman's "fermented soup stock" hot pot soup series with this year's new product. It is based on fermented bonito flakes and okara (derived from soybeans), and is available in two types: "Agodashi Nabe Tsuyu" and "Roasted Sesame Nabe Tsuyu".


Another feature of this product is "melting tofu" . If you add silken tofu and simmer well, the tofu will melt into the soup and change to a creamy taste (it seems to refer to "Onsen Yudofu", which makes it easier to dissolve when simmered in alkaline water).

Diluted soup comes in 2 servings x 2 bags, which is easy to use even for small households. First of all, I put appropriate ingredients and tofu in the chin soup stock and simmered it.




"What disappointment?" There is no change in the tofu as the package I opened the lid and thinks Ya, bite to eat and surprised at the smoothness! If you overcook the tofu, it tends to harden, but you can enjoy the soft and soft texture that the surface cannot be held with chopsticks.


In addition, the tofu melts into the clear soup before it is made, giving it a creamy color. Although it is not as good as a soup stock on the market, it adds a mellow richness to the rich soup stock. With its timeless and elegant taste, you can even cook porridge.

On the other hand, the roasted sesame hot pot soup is a combination of two types of roasted sesame soup stock and carefully simmered chicken stock. The fragrant sesame goes well with any ingredients. The series has a large amount of soup, so be sure to make udon noodles.


In both cases, the effect of fermentation or the taste is deep, and the impression is that you can enjoy a higher-grade taste. After all, the texture of tofu is fresh, so please try it with your favorite tofu!