Room-temperature Product: Daichi Fish 600g

For Hong Kong wonton noodles, the soup is always made with broth extracted from daichisakana.

Daichisakana is a type of flounder that has been filleted down the back to the backbone and dried. The heads, skin, and bones are removed, and the flesh is deep-fried or oven-baked until crispy. Once cooled, it is ground into a powder. It is used in combination with strong-flavored ingredients or as a seasoning to add aroma and richness. It is particularly widely used in Hong Kong.

For Hong Kong wonton noodles, the soup is always made with broth extracted from daichisakana. Furthermore, by mixing powdered daichisakana into the wonton meat and kneading it, a unique flavor is created that is quite different from wontons eaten in Japan. Of course, it also makes a good broth as a secret ingredient when making soups for ramen and other dishes, not just wonton noodles.