1/2 c. soy sauce
1/2 c. sugar
1/2 tsp. finely crushed chili
1/4 c. rice vinegar
1 tsp. sesame oil
1 bag Dashinomoto

Mix above in jar and keep refrigerated. Serve chilled somen with the dip. 1 tsp. grated ginger 1 tsp. Wasabi (horseradish) 1/2 tsp. powdered onion