Tsuyu Noodle Dipping Sauce 500ml

Tsuyu to be used as a dipping sauce for your cold soba, udon, or somen noodles, dilute with water with 1:2 ratio. 

Made by a 330 years-old, esteemed soy sauce producer in Ibaraki Prefecture spanning a jaw-dropping 18 generations, this tsuyu does not use any chemicals, additives or preservatives. 

They use a two step process in making their tsuyu, first by mixing soy sauce, mirin, and brown sugar and letting it rest for a week. Then they add in carefully selected bonito flakes and kombu seaweed to let it rest for an additional two days. 

In addition to dipping sauce for noodles, tsuyu is also commonly used in Japan to add extra flavor to many dishes as one of the key ingredients is katsuo (bonito), thereby adding umami. A spoon of this in dishes such as oyakodon, poke, and rice dishes elevates your dish. An all time favorite is using tsuyu to make easy nitamago (seasoned soft boiled egg often seen in ramen).  Simply let your soft boiled egg sit in a ziplock with this tsuyu for half a day or less and you will have amazing nitamago!

Ingredients:  Soy sauce, dashi (bonito flakes, mackerel flakes, kombu), sugar, mirin, salt (includes traces of soy, wheat and mackerel) 

Allergens: Soy and wheat

500ml 

Refrigerate after opening