Rain from early to late morning today, on 2/22/22, leaving large spring-like puddles, plus much mud, on my land. But now much colder air has moved in, pushing temps below freezing. Those puddles will be solid in the morning, but at least so will the mud.

Another bottle of Ninben brand concentrated soup base (kombu tsuyu no moto) has been emptied in this house. The last of went into the bowls from which we ate the fish and noodles and tofu and vegetables boiled in our nabe (鍋) pot this evening.

If that sounds like a good wintertime dinner, it is.
As for the soup base, it is the product of the Ninben Co. of Tokyo, whose roots go back to a salted and dried fish merchant in Old Edo ca. 1700.

Unusually detailed — if a little repetitive — verbiage on the label (not visible in the picture) says:

This is a concentrated soup base made from Japanese Hokkaido kelp, dried shiitake mushroom and authentically brewed soy sauce.

You can taste the rich soy flavor and umami of kelp and dried shiitake mushroom.

We do not use any high fructose corn syrup, artificial colorings or preservatives.

We do not use ingredients derived from animals.

A serving size is two tablespoons (30mL), including very little except carbohydrates and salt. Indeed, one serving provides 1200 mg of sodium.