Sorachi Shabu-shabu no Tare Shoyu Flavor (ソラチ しゃぶしゃぶのたれ しょうゆ味)

The story behind it

Sorachi began in 1951 in Ashibetsu. In the Sorachi region, then busy with coal, the company started out making ramune soda. The name Sorachi comes from the district itself.

Over time the business moved to jams and soups made from local produce, and then to sauces. Butadon sauce, jingisukan sauce, shabu-shabu sauce. One by one, the company took on the places where it could sit on a Hokkaido table.

This shabu-shabu sauce layers sugar and brewed vinegar over shoyu (soy sauce), plus pork extract and dashi from kombu and bonito. Not a sesame sauce, not a ponzu, but its own thing. In Hokkaido they say the meal is not finished until you have eaten the closing ramen dipped in this sauce.