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Yamaki Udon Soup Base - 8g x 6 Packs
Enhance your udon dishes with Yamaki Udon Soup Base, conveniently packed in 8g sachets, with 6 packs per box.
This soup base features a blend of kelp extract, bonito powder, and other seasonings to create a rich and flavorful broth.
Simply dissolve in hot water to enjoy an authentic Japanese udon soup experience.
Perfect for quick and easy meal preparation, Yamaki Udon Soup Base adds depth and umami to your favorite udon noodles.
Experience the taste of traditional Japanese cuisine with this high-quality soup base from Yamaki.
This soup base features a blend of kelp extract, bonito powder, and other seasonings to create a rich and flavorful broth.
Simply dissolve in hot water to enjoy an authentic Japanese udon soup experience.
Perfect for quick and easy meal preparation, Yamaki Udon Soup Base adds depth and umami to your favorite udon noodles.
Experience the taste of traditional Japanese cuisine with this high-quality soup base from Yamaki.
$2.25
Yamaki Udon Soup Base - 8g x 6 Packs—
$2.25
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Product Information
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Shipping & Returns
Description
Enhance your udon dishes with Yamaki Udon Soup Base, conveniently packed in 8g sachets, with 6 packs per box.
This soup base features a blend of kelp extract, bonito powder, and other seasonings to create a rich and flavorful broth.
Simply dissolve in hot water to enjoy an authentic Japanese udon soup experience.
Perfect for quick and easy meal preparation, Yamaki Udon Soup Base adds depth and umami to your favorite udon noodles.
Experience the taste of traditional Japanese cuisine with this high-quality soup base from Yamaki.
This soup base features a blend of kelp extract, bonito powder, and other seasonings to create a rich and flavorful broth.
Simply dissolve in hot water to enjoy an authentic Japanese udon soup experience.
Perfect for quick and easy meal preparation, Yamaki Udon Soup Base adds depth and umami to your favorite udon noodles.
Experience the taste of traditional Japanese cuisine with this high-quality soup base from Yamaki.
