Nishin botaki is an indispensable part of Kyoto's Nishin soba. We offer single packs, two packs for take-out, and also products to suit a variety of sizes. You can use it by simply boiling in hot water.

Made mainly from Hatcho miso and flavored with fruit liqueur, this miso is used for miso stewed udon noodles. Save time and space needed for letting miso rest by using these stable and authentic flavors.

This is a soup meant to be served hot and paired with white dashi. The color is matched with Kansai-style light soy sauce. It is a special soup for use with dashi, and does not contain dashi or extracts as ingredients.

This is a dipping soup meant to be served cold and paired with white dashi. It has a sweet Kansai-style flavor. It is a special soup for use with dashi, and does not contain dashi or extracts as ingredients.

This is a soup for Sanuki udon noodles and meant to be paired with white dashi. The color is paler than that of FU kake soup and the use of a new type of soy sauce helps to not spoil the flavor of the Japanese anchovy niboshi.

This is a soup for Sanuki udon noodles and meant to be paired with white dashi. Like the FUK light soup, it uses of a new type of soy sauce, which helps to not spoil the flavor of the Japanese anchovy niboshi. It is different in flavor from the FUK light soup, and is a product that offers more options in creating flavors in your restaurant.

This is an all-purpose sauce for ramen. Not just for ramen, it also plays a versatile role in sauce for dipping noodles and abura soba. This is a useful product for making ramen soup.

This is an all-purpose sauce for ramen. Since it is a salty sauce, the flavor is different from that of the FUK light soup. Like the soy sauce soup, it is designed to be an all-purpose seasoning that can be easily combined with soups and broths.

This is miso sauce for ramen. Designed to be combined with cooked ramen soup, its flavor is further enhanced by including miso ramen's unique aori method.

This original flavored oil is made by cooking the umami flavors and aroma of frigate tuna in salad oil. A large amount of raw materials is used and slowly boiled for a long time so that the flavor is not lost, so a small amount is all that is needed. It is not only popular for ramen but also as a secret ingredient in Japanese-style pasta.

Like the Frigate tuna oil, this oil is made by extracting the umami flavors and aroma of dashi ingredients. It is a more complex blend than frigate tuna oil and has a stronger umami taste. The uses are the same, but enjoy the difference in flavor.

Like Frigate tuna oil, this flavored oil is made from roasted niboshi. It is characterized by the unique aroma of roasted Japanese anchovy, and a small amount is all that is needed to achieve outstanding results.

It is made with a rich blend of flavorful ingredients such as kezuribushi, kombu, and shiitake mushrooms, and mixed with Kokonoe-zakura premium mirin and honjozo soy sauce. Dilute it 1:1 when using as a noodle soup base.
It can be used as noodle soup base, dipping sauce, rice bowl sauce, or as an all-purpose seasoning for simmered dishes and deli foods by mixing with water.

Our original fired tofu cooked in bonito dashi. The use of natural broth and sweetened seasoning makes it an excellent partner for noodles, such as udon and soba. Many variations are available, from 8 x 8 cm squares to 8 x 16 cm rectangles and triangular inariage.

This plant-based soup is made by slowly cooking Awaji Island onions, carrots, leeks, celery, and other vegetables, and further concentrating the flavor of kombu. Dilute to a ratio of 2 or 3, or use it straight. In addition to its taste, this product is also vegan friendly, which makes it useful for inbound demand.

This original curry sauce is made with onions from Awaji Island and plenty of bonito dashi. The sweetness of the onions envelopes the spiciness of the curry, and the dashi further enhances the umami flavors.