The first one is single serving portions of kimchi flavoring for hot pot, udon, ramen, etc.
The second is mentsuyu, and you can use that on its own as a dipping sauce for cold soba/somen/udon, as a base for hot soba/somen/udon, or on top of cold tofu.
I just got the mentsuyu on the right as a Christmas gift this year. It’s pretty good!
Google Lens is your friend
It says kimchi
For the mentsuyu: 1 part base to 3 parts water for sauce, 1 part base to 6 parts water for soup. I just wish it didn’t contain high fructose corn syrup.
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The first one is single serving portions of kimchi flavoring for hot pot, udon, ramen, etc.
The second is mentsuyu, and you can use that on its own as a dipping sauce for cold soba/somen/udon, as a base for hot soba/somen/udon, or on top of cold tofu.
I just got the mentsuyu on the right as a Christmas gift this year. It’s pretty good!
Google Lens is your friend
It says kimchi
For the mentsuyu: 1 part base to 3 parts water for sauce, 1 part base to 6 parts water for soup. I just wish it didn’t contain high fructose corn syrup.