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Getting that perfect amount of umami into your cooking can be difficult at the best of times. But we have the answer with this delicious tsuyu soup stock. Brimming with flavour, it is made with four different kinds of dried fish, as well as konbu kelp seaweed, to make a fantastic all-purpose soup stock that is a perfect base for all types of Japanese cuisine!
ITEM ID: #5512
Tsuyu is kind of like the Japanese version of chicken stock, used in noodle dishes, hotpots and even as a dipping sauce. Tsuyu has become an increasingly popular condiment in Japan and is made from a a mixture of dashi soup stock, soy sauce, mirin and sugar. If you are keen on your Japanese cooking, this is a must-have.
This concentrated tsuyu sauce can be used in a number of ways:
• Dilute 1 part tsuyu to 2 parts water to use as a dipping sauce for cold somen or zaru soba noodles
• Dilute 1 part tsuyu to 4~5 parts water to use as a stock in noodle, rice and other dishes.
• Dilute 1 part tsuyu to 8~10 parts water to use as a seasoning in oden or nabe hot pots.
