A double soup that combines the elegant umami of clams and the richness of scallops.
We use Japanese whole soybean light soy sauce that brings out the best in the ingredients and a unique fermented rice seasoning that suppresses the raw smell of shellfish, bringing out the delicate flavor of shellfish.
You can make standard dishes using white soup stock such as rolled eggs, soups, and udon noodles, but you can also make delicious egg soups, pasta, fried noodles, ramen, and stir-fried dishes.