YAMASA KOMBU KELP TSUYU Japanese Style Multipurpose Konbu Soup Base 500ml
3x Concentrated 3倍浓缩
ORIGIN : JAPAN
INGREDIENT : SOY SAUCE(WATER, SOYBEANS, WHEAT, SALT), FISH AND KOMBU EXTRACT, HIGH FRUCTOSE SYRUP, WATER, SUGAR, SALT, ALCOHOL， MONOSODIUM GLUTAMATE, HYDROLYZED PROTEIN, MUSHROOM EXTRACT, BLEND SEASONING YEAST, LACTIC ACID, DISODIUM SUCCINATE, MIRIN, DISODIUM 5′-INOSINATE, DISODIUM 5′-GUANYLATE.
MANUFACTURER : YAMASA JAPAN
PACKING SIZE : 500ml (PLASTIC Bottle)
Barcode : 4903001067408
Made with kombu kelp for a subtler, mellower umami flavour, this tsuyu soup stock is as versatile as it is delicious. Its subtle blend of mirin, bonito and kombu kelp makes this tsuyu stock ideal not only noodle based dishes, but also teriyaki sauce, tempura, marinades, dressings and dipping sauces. 3 x concentrated.
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.
This soup base is perfect for Nabemono (hot pots), Ramen, Udon and Somen.
For Tsuketsuyu, dilute it twice (1:2~3), for Kaketsuyu dilute it 5-6 times.(1:5~6)
What is it for:
For making soup, cold dipping sauce for Udon & Soba, hot soup for noodles, or Agedashi Tofu.
300ML per bottle
Keep away from direct heat and sunlight
To make Tempura sauce / sauce for Donburi: 1:2~3
To make Nabemono / Oden: 1:8~9
To cook Vegetable stew: 1:3~4
To cook Nikujyaga: 1:4
To cook fish: 1:2
To marinate fish for grilling / sauce for natto: use as it is
To cook rice: 1 cup of rice to 25ML sauce