The taste of Japanese vegetable bouillon, corn and soy milk is used, and it is perfect for rice with a strong dashi stock. *Wheat and milk not used

(1) The taste of bouillon made by slowly stewing 7 kinds of domestic vegetables. (10% more domestic vegetables) (Chinese cabbage, cabbage, onions, carrots, celery, potatoes, radishes) 2. Uses 100% sweet corn from Hokkaido and soy milk made from domestic soybeans. ③By using kombu dashi, increasing garlic and fenugreek, and balancing the sauce, it goes well with rice. *Wheat and milk not used

*Picture(s) are for reference only