Dashi Tsuyu/ Mentsuyu is a popular Japanese condiment for the base of noodle soup. It is often used to make soba and udon noodle dishes.
 
This double-concentrated soup base from Yugeta is made with yugeta organic soysauce, organic mirin and salt, bonito flakes,  Hokkaido kelp and Shiitake mushrooms for a balanced taste. As well as a soup base for noodles, dashitsuyu can be used as a dipping sauce for cold noodle dishes or tempura. When used in your dishes, expect a deep, savoury, and umami flavour.
 
Yugeta Shoyu has made soy sauce since 1923 in Tawame, Saitama (outside Toky). Today, the company is run by 4th generation Mr Yohichi Yugeta, who keeps traditional shoyu (soy sauce) making alive. Yugeta Shoyu’s soy sauce is brewed naturally and uses only Japan-grown wheat and soybeans. Yugeta-san ages the soy sauce moromi (mash) for many of his types of shoyu in cedar barrels, some over 100 years old.
 
[Instructions]
How to use Yugeta Dashi Tsuyu:
As a dipping sauce for cold noodles (1:1): Add equal ratios of water and Yugeta Dashi Tsuyu together
As a soup for hot noodles (1:3): Add 3 times more hot water than  Yugeta Dashi Tsuyu.
As a dipping sauce for Tempura (1:2): Add 2 times more water than Yugeta Dashi Tsuyu.
 
 
[Ingredients]
Organic soy sauce(Organic SOYBEAN, Organic WHEAT), Organic fermented seasoning(Organic rice koji,Organic rice) Dried bonito flakes, Dried kelp(Laminariacease), Dried shiitake mushroom.
 
[Qantity}
300ml
 
[Origin]
Japan
 
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