Description

Getting just the right blend of umami flavour can be very tricky in Japanese cooking, but luckily Japan Centre have the answer to your culinary conundrums with this tsuyu soup stock. Brimming with subtle umami flavour, it’s made with four different kinds of dried fish, as well as konbu kelp, to make a fantastic all-purpose soup stock that is a delicious with noodles, as it is with tempura, hotpots or even curry!

Background

Tsuyu is the delicious soup stock used for most Japanese noodle dishes, hotpots and can even be used as a rich dipping sauce for tempura. Tsuyu has become an increasingly popular condiment in Japan and is made from a blend of dashi soup stock and a mixture of soy sauce, mirin and sugar.

How To Use

Use this concentrated tsuyu sauce as a dipping sauce or to enjoy your somen, soba and udon noodles. This soup stock is concentrated so don’t forget to mix with water before enjoying!