Tezukuri Tsuyu is a concentrated Japanese soup base crafted to bring deep umami into your daily cooking. A true staple in Japanese kitchens, tsuyu blends savory broth with soy sauce and mirin to form the flavor foundation of classic dishes. This particular blend has long been a mail-order exclusive in Japan, prized for making rich, restaurant-style flavor easy to recreate at home.
The secret to its complex profile comes from a generous first-draw dashi broth extracted from bonito, mackerel, and dried sardines. This broth is combined with honjozo whole soybean soy sauce, double-brewed saishikomi soy sauce, and aromatic hon-mirin for a smooth, versatile liquid that works as a soup base, a dipping sauce, or a direct seasoning. Beyond noodle dishes, it shines when drizzled over fresh tofu or a simple bowl of egg on rice.
This 1000ml bottle comes with clear dilution guides for every use. For chilled soba or somen, mix 30ml of sauce with 60 to 90ml of cold water. For hot udon soup, combine 40ml with 240 to 280ml of hot water. For tempura dipping sauce, use 20ml with 80ml of hot water; for donburi toppings, combine 15ml with 60ml of cold water. Store the bottle in the refrigerator after opening. Contains wheat, soybean, and mackerel allergens.
Handcrafted Tsuyu is a rich, bonito-forward Japanese soup base and seasoning sauce. It is made with first dashi stock from bonito flakes, mackerel flakes, and dried sardines, blended with traditionally brewed whole soybean soy sauce, double-brewed soy sauce, and hon mirin for a mellow, deep flavor.
Contents: 1000 ml
Ingredients: Soy sauce (made in Japan), sugar, salt, shaved fish flakes (bonito, mackerel, soda bonito), mirin, fermented seasoning, dried sardines, yeast extract, brewed vinegar. Contains wheat, soybeans, and mackerel.
Nutrition per 100 ml: 122 kcal, protein 4.9 g, fat 0 g, carbohydrates 25.5 g, salt equivalent 14.5 g.
Serving suggestions: Dilute 30 ml with 60 to 90 ml water for zaru soba or somen; 40 ml with 240 to 280 ml hot water for hot soba or udon; 20 ml with 80 ml hot water for tempura dipping sauce or agedashi tofu; or 15 ml with 60 ml water for rice bowl sauce. Suitable for simmered dishes and dressed dishes. Refrigerate after opening. Available exclusively through mail order.
