Tsuyu is a rich, concentrated sauce or stock made from extracted katsuobushi bonito flakes, kombu kelp and soy sauce. When used as a sauce ingredient tsuyu provides that traditional deep Japanese soy-fish taste to all types of Japanese dishes. Tsuyu can also simply be diluted with water to create a delicious noodle soup or tempura dipping sauce.
How To Use:
This tsuyu soup stock makes for delicious noodle soups, dipping sauces and dressings:
• Add 1 part tsuyu to 5 parts hot water for a traditional noodle soup.
• Add 1 part tsuyu to 3 parts hot water for hot soups and stews.
• Add 1 part tsuyu to 2 parts cold water for a cool noodle dipping sauce.
Soy sauce, sugar (glucose fructose sugar, sugar), rice fermented seasoning, salt, bonito soup, bonito extract, vinegar, konbu extract, alcohol, seasoning (amino acids etc.) including
Salt 6.4g (per 100 ml)