shiro dashi vs hondashi
Remove the kombu from the pan. Ultimately, the choice between Hondashi and bonito flakes comes down to personal preference and convenience. Thats really about all they have in common ingredient-wise. Hand-crafted Care Packages filled with artisanal Japanese fooddelivered straight from Japan to your door. This cookie is set by GDPR Cookie Consent plugin. Do you know theres even an easier way to incorporate dashi into your everyday cooking? Simmered and strained, you are left with an umami rich broth that can be used on its own or as a base for soups or sauces. Reason1. Basically, dashi is fresh self-made dashi and the others are premade soup stocks; Hondashi is a branded instant dashi product name. You dont need other seasonings. In this section, we would like to introduce how to make homemade shiro dashi. Vegetable vegan dashi recipe If you're a vegetarian or you plan to cook for people who are on a vegan diet, then the vegetable seaweed and mushrooms (kombu and shiitake) dashi alternative would be a great option to try. Do not squeeze the bonito flakes orit may smell fishy. Not only that, it uses artisanal select premium-grade bonito flakes as its base. Close the lid and store in the refrigerator for up to 3-4 days. Here are some recommended shiro dashi products. How to make a vegan dashi broth: Use dried mushrooms and seaweed for this recipe and follow the instructions on the kombu pack. For these reasons, shiro dashi is a perfectly prepared food that means you do not need to prepare any other seasonings. Incredibly good in a pinch. What Is Buddhist Vegan Cuisine (Shojin Ryori). The liquid is translucent and the color is light brown or amber-like. The second element is soy sauce. Usually, usukuchi (light) soy sauce is used. From ancient times up until today, hair-cutting rituals have played important roles in various Shinto ceremonies throughout Japan. Essentially, it is a powerful umami seasoning powder that can be used to add intense flavor to any dish. Kani Miso: What Part of the Crab is this Seafood? Common ingredientsincludekonbu, katsuobushi(dried skipjack tuna/bonito flakes), or a combination of both (known as awase). made with three different varieties of Katsuobushi flakes rich in fragrance, body, and taste. Some of you might think that why not using dashi (stock) granules instead. It is a concentrate to make dashi.sort of like a bullion cube. Often referred to as a seasoning itself, Hondashi is relied on in a pinch. The beautiful appearance of the fruits inside these round, sweet treats has made them the star of countless Instagram posts, accelerating their surge in popularity. Hondashi is a popular spice that can go into just about any Japanese dish including most noodle recipes. Lets look at that in more detail, shall we? Dashi is no different but gained prominence in the seventeenth century, during the Edo era. But here are some suitable dishes for each one! First, here are the ingredients: If you cant prepare real dashi ingredients, its okay to use powdered dashi instead. In summary, traditional dashi is made fresh at home from raw components, a powder, or a satchet. Raw material: Water and some raw materials containing umami ingredient, for instance, dried bonito shavings, kombu, iriko (small dried sardine), flying fish, and shiitake mushrooms. Hondashi contains salt, monosodium glutamate, lactose, sugar, dried bonito powder, disodium inosinate, bonito extract, yeast extract, disodium succinate. Brains. A lot of people even drink it with an additional pinch of salt, as a standalone hot beverage.Delicious Miso soup. Its no secret that shiro dashi was originally exclusively for professional chefs and its taste was available at exclusive Japanese restaurants only. However, this has never been scientifically proven. But sometimes you want to switch it up and make a clear Japanese soup! Usually, usukuchi (light) soy sauce is used. If you dont want to make your dish too robust, shiro dashi is the better choice for you. Dashi Dashi is soup stock made from water and various raw materials containing umami ingredient. This website uses cookies so that we can provide you with the best user experience possible. Its said that professional Japanese chefs use chicken broth as a secret ingredient of shiro dashi. Even if youre a complete novice in Japanese cooking, you can magically recreate delicious Japanese food at home just by mixing it with water or pouring it over your tofu or steamed vegetables. But whats the difference between these two soup stocks? Just let you know, there are some other companies that are selling dashi granules. How To Make Japanese Fruit Sandwich (Fruit Sando) At Home, How To Make Katsu Sando (Pork Cutlet Sandwich) At Home, How To Make Tamago Sando (Egg Salad Sandwich) At Home, Advantages of using shiro dashi instead of normal soy sauces, 100ml shiro soy sauce (extra light soy sauce) or usukuchi soy sauce (light soy sauce), 100ml mirin (its okay to replace with white wine if you dont have it), 5~10g dried kombu seaweed (FYI, 10cm 10cm dried kombu weighs approximately 10g). Chicken stock powder or chicken bouillon powder is something to use in a pinch. ALL RIGHTS RESERVED. The benefit of using shiro dashi? Required fields are marked *. Instead of using vegetable stock to steam vegetables, add a bit of Shiro Dashi to make a Japanese-style simmered dish. Oatmeal FAQs. On the other hand, the latter Dashi () is the Kansai-style liquid soup base made by combining Dashi () (primarily from Kombu) with light-colored soy sauce. But if you want to give a dish, like Suimono soup, a clear fragrance of Katsuobushi, add the granules as a finishing touch. There are two key ingredients that make up Shir-Dashi, the dashi extract and soy sauce. Manufacturing method: Crush bonito to pieces, and mix them with other ingredients. According to the official site of Ajinomoto, Hondashi is a powdered soup stock made with three different varieties of Katsuobushi flakes rich in fragrance, body, and taste. Soy sauce (Shiro-dashi). Have fun exploring the 1000+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. It can be used interchangeably with dashi and is often used as a base for miso soup and tempura batter. 3. A tinted brown custard darkened by regular soy sauce wouldnt look as appealing. Japanese people often use shirodashi when making Japanese-style simmered foods and soups. The dashi extract can be derived from a few sources such as bonito, seaweed, shiitake mushrooms, iriko, and more. Put your miso into a small mesh strainer. Shabu-shabu is Japanese hot pot dish; you will put a thin slice of meat into a hot pot, swish it back and force several times until the meat turns pink, then dip it in sauce and eat it. We use cookies to ensure that we give you the best experience on our website. - but I very rarely use it as an actual dashi. Lastly, for those who want to find out more about Ajinomoto Hondashi, here is the in-depth information. So lets explore these three varieties of soup stock so you can determine which one works best for your culinary needs. In a pinch: Make your own dashi Dashi is one of those Japanese preparations that appear to be extremely simple but that actually requires considerable experience to make well. Sign up to receive our FREE email series on Japanese cooking tips and weekly newsletter. Actually the soup made with shirodashi already has delicious taste only by itself, so you can probably enjoy the ingredients without the dipping sauce. Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. But if youre looking to make the best stuff yourself, check out my article on how to make a dashi soup stock with kombu and shiitake, which is probably the easiest way you can get started. Basically, add the Hondashi powder to the water before simmering the ingredients. Often, the recipe calls for usukuchi soy sauce when its primary purpose is to add the flavor of soy sauce to the dish without adding the soy sauces dark color. Hondashi can be used by itself as a soup stock, but is commonly used in combination with other spices. Iriko dashi is a type of soup stock made from dried anchovies. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Meet Konjac Grain (Shirataki Rice), a healthy ingredient that elevates your everyday dishes, such as salads and soups. Even in Bodybuilding Regular use of this amino acid can stop muscle from catabolizing in an effort to provide those glutamates for your body effectively encouraging growth by replacing what is required for the body to sustain itself. Ive also got this article on my favorite ramen toppings. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". (function(){var scriptURL='https://sdks.shopifycdn.com/buy-button/latest/buy-button-storefront.min.js';if(window.ShopifyBuy){if(window.ShopifyBuy.UI){ShopifyBuyInit();}else{loadScript();}}else{loadScript();}function loadScript(){var script=document.createElement('script');script.async=true;script.src=scriptURL;(document.getElementsByTagName('head')[0]||document.getElementsByTagName('body')[0]).appendChild(script);script.onload=ShopifyBuyInit;}function ShopifyBuyInit(){var client=ShopifyBuy.buildClient({domain:'umami-insider.myshopify.com',storefrontAccessToken:'30d90f8401a6535ff0173fb09818f790',});ShopifyBuy.UI.onReady(client).then(function(ui){ui.createComponent('product',{id:'3819136811060',node:document.getElementById('product-component-1611959827743'),moneyFormat:'%24%7B%7Bamount%7D%7D',options:{"product":{"styles":{"product":{"@media (min-width: 601px)":{"max-width":"calc(25% - 20px)","margin-left":"20px","margin-bottom":"50px"}},"button":{"font-family":"Lato, sans-serif",":hover":{"background-color":"#d71b1b"},"background-color":"#ef1e1e",":focus":{"background-color":"#d71b1b"}}},"text":{"button":"Add to cart"},"googleFonts":["Lato"]},"productSet":{"styles":{"products":{"@media (min-width: 601px)":{"margin-left":"-20px"}}}},"modalProduct":{"contents":{"img":false,"imgWithCarousel":true,"button":false,"buttonWithQuantity":true},"styles":{"product":{"@media (min-width: 601px)":{"max-width":"100%","margin-left":"0px","margin-bottom":"0px"}},"button":{"font-family":"Lato, sans-serif",":hover":{"background-color":"#d71b1b"},"background-color":"#ef1e1e",":focus":{"background-color":"#d71b1b"}}},"googleFonts":["Lato"],"text":{"button":"Add to cart"}},"cart":{"styles":{"button":{"font-family":"Lato, sans-serif",":hover":{"background-color":"#d71b1b"},"background-color":"#ef1e1e",":focus":{"background-color":"#d71b1b"}}},"text":{"total":"Subtotal","button":"Checkout"},"googleFonts":["Lato"]},"toggle":{"styles":{"toggle":{"font-family":"Lato, sans-serif","background-color":"#ef1e1e",":hover":{"background-color":"#d71b1b"},":focus":{"background-color":"#d71b1b"}}},"googleFonts":["Lato"]}},});});}})(); Using Shiro Dashi is extremely easy. Since Shiro Dashi uses usukuchi soy sauce as a base, you can use it without worrying about ruining the vibrant colors of other ingredients. Some vegetables are particularly rich in glutamic acid. Dashi no moto, on the other hand, is processed. It is useful for professional chefs, including high-end restaurants. Regarding its storage, make sure to refrigerate it once opened. Enjoy appreciating its beautiful amber color that doesnt contain artificial colorants. Nothing last forever and the same goes for this soup stock. 1:6 (example: 1 Tbsp Shiro Dashi, 6 Tbsp Water. Its savory, umami taste is owed mostly to the presence of glutamates which intensifies the flavor.Tasty Dashi sauce. It is a regular ingredient in stir fries and delicious chicken or fish broths. From traditional art forms to modern travel destinations, this blog will take you on a journey through the heart of Japan. Are Gyoza Wrappers the Same As Wonton Wrappers? Then, make rolled egg with a frying pan. We get commissions for purchases made through links on this website from Amazon and other third parties. Add light-colored soy sauce, mirin, and salt. Both Shiro dashi and mentsuyu are versatile Japanese seasonings extremely useful in everyday cooking. Imagine a light color dish such as Chawanmushi (Japanese Savory Steamed Custard). 6 Ways to Make Delish Japanese Meat Dishes Japanese Cooking Recipes, EASY JAPANESE BREAKFAST #12 & OYAKODON, a Popular Dish in Japan for Dinner, 6 Types of Japanese Tea and Matching Dishes Easy Recipes for Beginner. However, if you make your own and you end up with some scrumptious leftovers then how, where, and for how long should you store it? "Shiro" is Japanese term for "white". In contrast, powdered dashi stock is so handy because all you have to do is add it to dishes. This is exactly an all-purpose seasoning, isnt it! While the additions change from recipe to recipe, what you get is a savory, salty, umami packed stock that is a light yellow to amber in color. With this new knowledge, youll be able to add irresistible flavor and create some tasty Japanese dishes full of umami, no matter which soup base you use! Subscribe to get Japanese Taste stories and news delivered to your inbox. Updated April 23, 2023. Basically, a soup stock which is widely used across the many islands of Japan and in many other places worldwide, Dashi or Dashijiru, even has a number of health benefits. Michael is originally from Chicago, IL in the United States, but has lived in Japan for seven years in Niigata and Hokkaido. Ikeda extracted glutamates from Dashi and invented a seasoning. Your email address will not be published. Characteristics:Dashi made from scratch is hassle sometimes, however, you can directly feel the taste of the material. Different forms of dashi have their own unique flavors and use, and they continue to play an important role in the flavor profile of Japanese cuisine. Using natural ingredients such as kombu and bonito flakes can provide a more authentic and healthier taste. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia. Hondashi is the famous product name of dashi granules. (my obachan -grandmother, used to sprinkle it almost on everything!). Manufacturing method: It depends on what material you use for making dashi. When comparing these 3 soup stock ingredients, dashi no moto may be the easiest and most versatile to use in the kitchen, but it loses out when it comes to nutrition. Shiro dashi (), translated to "white soup stock," is made with dashi, white or light-colored soy sauce, mirin, salt, and sometimes with sake or sugar. Hondashi is a dried pellet soup stock base and is already in its best form for storage. When the mixture is boiled, keep heating on medium heat for a minute. Hondashi is a blend of flavor boosters such as MSG, disodium inosinate, and disodium succinate which mimic the taste of kombu and katsuobushi, along with other ingredients such as salt, sugar, yeast extract, and dried bonito powder and extract. Dashi extract can be made from various ingredients like bonito, seaweed, shiitake mushrooms, iriko (sardines), etc. As a result, you retain and enhance the subtle, beautiful colors of the ingredients. Receive notifications of new posts by email. You cant cook thin shavings for a long time because they will quickly give an off-taste and cloud up the liquid. What is Konjac Grain (Shirataki Rice) and Why You Should Add to Your Diet, Differences Between Shiro Dashi and Mentsuyu, Saishikomi Soy Sauce: The Premium Double-Fermented Soy Sauce, Recipe & Video: Dorayaki (Red Bean Pancake), Recipe & Video: Gyudon (Japanese Beef Bowl), Recipe & Video: Marinated BBQ Pork Ramen with Hakubaku Fresh Ramen Kit. The presence of glutamates is what makes its distinct flavor so individual that it is even what creates an all new seasoning, patented over a century ago in Japan. Shiro Dashi is a lighter-colored dashi created by combining kombu (kelp) and katsuobushi (dried bonito flakes) along with other seasonings like mirin, sake, salt, and or shoyu (soy sauce). Japanese people often use shirodashi when making Japanese-style simmered foods and soups. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. Fresh shiitake mushrooms should never be used to make dashi. Sign up to receive our FREE email series on Japanese cooking tips, and join the JOC community of 140,000 people. Freezing on the other hand, will ensure that it lasts as long as approximately three months. Add the light-colored soy sauce, mirin, and salt. Yamaki's shiro dashi is designed to allow you to fully enjoy the aroma of bonito. Unlike most Japanese pickles (tsukemono), fukujinzuke is not fermented. This is a basic soup or broth that gets its flavor from the same ingredients that make dashi powders, kombu and bonito flakes. Don't put your miso into the dashi broth and chase around lumps. The greatest advantage of using Hondashi is that it eliminates the need for the time-consuming process of making dashi from scratch. Copying and/or pasting full recipes to any website or social media is strictly prohibited. I recommend caution when using any ingredient that may be cross contaminated. When using dashi powder it often requires you to brew it in a pot. Dashi is soup stock made from water and various raw materials containing umami ingredient. It makes cooking with dashi a lot easier and quicker, and it can work in a wide variety of dishes. Hondashi has a rich, savory, and umami flavor that is often used to enhance the flavor of other ingredients in a dish. First of all, shiro dashi can be rephrased as a dashi-flavored soy sauce, and umami can enhance the flavor of foods. It comes in small granules that are easy to measure and quickly adds seasoning to many native Japanese dishes. Key Takeaway: If you are in a rush then grab yourself some Hondashi to save time and if not, you can take the time to stew some ingredients yourself. You can always substitute ingredients to your liking. Most often tsuyu is used as a thin soup base for udon noodles, or slightly more concentrated as tsuketsuyu - asauce for dipping noodles into. Prepare kombu dashi (or make cold brew dashi overnight). What are Katsu, Tonkatsu, Hire-Katsu, and Rosu-Katsu? Two key ingredients make Shiro Dashis flavor rich with an enticing aroma. You can also buy dashi granules and just add water to make instant dashi. Maiko Vs Geisha Compared: What Are the Differences? Discover the rich, savory flavors of Japanese cuisine with Hondashi and Dashi two essential ingredients that add depth and complexity to traditional dishes. Dashi is soup stock made from water and various raw materials containing umami ingredient. Chill Out: Japan's First Relaxation Drink backed by Coca-Cola, Yakult 1000: Benefits of the Y1000 Probiotic Drink, Hikiwari Natto & Kotsubu Natto: Types of Natto Beans, The Difference: Okonomiyaki Sauce vs. Tonkatsu Sauce, Yakiniku vs. Yakitori vs. Teppanyaki: Japanese Grills. It is useful for professional chefs, including high-end restaurants. What are the ingredients of shirodashi? But, still you need to add some seasonings such as soy sauce and miso paste when cooking. You also have to spend a long time to make it, and it must be very tough. As with regular Dashi stock, you can use these granules in a wide range of dishes. Konbu and shiitake are flavorful vegan option to make dashi and is found in shojin ryori (Buddhist cuisine). One primary merit of using Shiro Dashi is that it can make the most of the original color of food materials thanks to its light clear hue. But it can be widely used for other dishes such as Chinese food. Well Its Complicated. If the predominant flavor in the tare is soy sauce, it's a shoyu ramen; if it's miso, it's a miso ramen. Sharing of this recipe is both encouraged and appreciated. use. Today, I will discuss this all-mighty condiment, and well learn how to make Homemade Shiro Dashi. This soup stock is also derived from kombu and bonito, making it just as good of a replacement as Mentsuyu. 1/2 teaspoon dashi powder (we use Ajinomoto Hon Dashi granules) 12-16 ounces silken tofu (the exact amount doesn't matterbasically 1 package of silken tofu; typically, shelf stable boxes are 12 ounces, and refrigerated boxes are 16 ounces) 1 scallion 3 eggs 3 tablespoons dried wakame seaweed US Customary - Metric Instructions On the other hand, Hondashi is the product name that is manufactured by Ajinomoto and a specific type of dashi commonly in granules form and is one of the most commonly used forms of dashi in Japanese cuisine. Ninbens dashi products are regarded as high-end, and are perfect for those who seek authentic quality. Foods that naturally contain glutamic acid including tomatoes, onions, asparagus, broccoli, and green peas, can add extra flavor to the dashi. Strain, that's dashi. By clicking Accept All, you consent to the use of ALL the cookies. In addition to being prepared to make the broth of Japanese noodles, both Dashi can form the base of various Japanese dishes. Then add the remaining choy sum and stir gently so that tofu pieces do not break. GIVEAWAY: Japanese Premium Petty Knife from Japanese Knife Co. We use cookies on our website to give you the best shopping experience. Nevaaa! Shirodashi is one of the Japanese seasonings that is made from light-colored soy sauce, dashi of bonito and kombu (kelp), mirin, salt, etc. ** Learn more here! We love travel, food, and sharing recipes! While, shirodashi contains a lot of seasonings such as soy sauce, salt, sugar, alcohol, etc. Soy sauce contained in shirodashi is light-colored soy sauce unlike the regular black soy sauce which is the main ingredient of mentsuyu. Other forms of dashi, such as kombu dashi and niboshi dashi, can be made from different components, such as dried seaweed or dried anchovies, and have their own unique flavors and uses. Also, if you prefer a sweet taste, add more mirin or sugar according to your preferences. Where Can I Buy Them and What Do They Each Cost? The 15 Best Japanese Cookies You Need To Try! Be sure to read How Often Can I Eat Miso Soup? To Serve. This product has the complex tastiness of chicken, kombu, and bonito that boost the taste of anything you add it to. Some common combinations with Hondashi are soy sauce and miso paste. Two key ingredients make Shiro Dashis flavor rich with an enticing aroma. I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. One of the most distinctive differences between shiro dashi and mentsuyu is that the former is saltier and has a simpler aftertaste while the latter is sweeter and richer. Keep In Mind: Nothing, though, will ever beat taking a trip to Japan or even an authentic Japanese restaurant to try some for yourself. Please enjoy knowing real life of Japan!! Because of the dashi, you can taste juicy, fluffy, and super delicious egg. The cookies is used to store the user consent for the cookies in the category "Necessary". Mix them all together and bring them to a boil. We also use third-party cookies that help us analyze and understand how you use this website. Hondashi isn't really a substitute for the bonito flakes. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. Sprinkling the hondashi directly on the dish is absolutely easy cooking. Pressure Cooker Steam Coming Out Of Safety Valve, Visiting Zugspitze Garmisch Germany [TRAVEL GUIDE], 50 Funny Travel Memes Vacation memes 2020, Are Jolly Ranchers Halal? The dashi used in this product is a mixture of two different bonito flakes, mackerel flakes, and kombu; these ingredients provide an elegant and rich taste. Find out why having these seasonings will make cooking easy. There are three main kinds of tare: miso; shoyu, or soy sauce; and shio, or salt. If you leave the kombu in the saucepan, the dashi will become slimy and bitter. This cookie is set by GDPR Cookie Consent plugin. It is additionally an ingredient of Hondashi to add extra punch, but it is also mass produced and sold as a condiment in a shaker, like Salt or Pepper. Dried Shiitake mushrooms and dried seaweed. Strain the katsuobushi into a fine mesh sieve over a mason jar. Its important to choose high-quality Hondashi products, read the ingredients label carefully, and use them in moderation to avoid any potential negative effects. Some evidence does suggest that there are high levels detected in those suffering from anxiety disorders. This post may contain affiliate links. This cookie is set by GDPR Cookie Consent plugin. I'm Nami, a Japanese home cook based in San Francisco. Add soy sauce and mirin to the pot and boil it to evaporate alcohol. Bring the liquid (or cold brew kombu dashi) to a gentle simmer on medium-low heat. So even if Shiro Dashi itself tastes good, make sure not to use it too much. Real dashi is made with soaking kombu (dried kelp) in cold water for at least 15 minutes. The liquid is translucent and the color is light brown or amber-like. Hondashi and Shiro Dashi are both used to flavor food. Here are thedifferences between three of the most common: dashi,shiro dashi and tsuyu. Once you get the hang of using Shiro Dashi, you might not want to cook without it! 10 Easy Meat-based Japanese Side Dishes Revealing Secret Recipes! It's often used by professional chefs but it's now used in the home too. The strong and distinct flavor of Hondashi can also be overpowering for some people. Shiro Dashi is a lighter-colored dashi created by combining kombu (kelp) and katsuobushi (dried bonito flakes) along with other seasonings like mirin, sake, salt, and or shoyu (soy sauce). Because it uses light-colored soy sauce instead of the normal black color soy sauce, the color of shirodashi is light golden, and this is the origin of the name, actually. Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes. It is instead pickled. Shiitake dashi is known for its earthy, umami flavor, as well as its health benefits, as shiitake mushrooms are rich in antioxidants, vitamins, and minerals. You may need an expensive dried kombu (kelp) and a large amount of dried bonito if you make real dashi from scratch by yourself. Today, dashi remains a popular and widely used ingredient in Japanese cuisine, and it is widely available in stores and online. Big miso soup fan? From the famous Ajinomoto Companys Hondashi (Amazon $6.67: $1.58/Ounce), to Shimaya Awase Dashi Powder (Amazons choice but a little more expensive at $3.54/Ounce). Like any other base, it cant be used on its own but rather, its the main ingredient to build your broth from. The merit to using shiro-dashi is that it doesn't add any colour to the food. Primarily used in southern Kansai cuisine, light-colored soy sauce is used for cooking dishes such asUdon Noodle Soup,Chawanmushi,Takikomi Gohan, hot pot (nabemono), and all kinds ofsimmered dishes (nimono). There are a few dashi powder products and Hondashi is a common product of Ajinomoto. What to Expect We will detail exactly what Dashi is, as well as Hondashi, their ingredients, main uses, and the differences between the two.