This Ninben's vegetarian tsuyu, made with shiitake mushrooms, konbu kelp seaweed, and traditionally brewed soy sauce. This tsuyu is so delicious (despite bei...
This Ninben's vegetarian tsuyu, made with shiitake mushrooms, konbu kelp seaweed, and traditionally brewed soy sauce. This tsuyu is so delicious (despite being vegetarian, JK)!
Tsuyu is typically bottled concentrated so that you can dilute it depending on how you are using it. I use it mostly to make broth for udon or soba, or dipping sauces for cold soba and somen, but you can also use it as a soup base for hot pots, as a delicious component for savory sauces, such as teriyaki, or as a dressing (mix it with oil and vinegar!). I also love using it in splashes as a seasoning to add a little depth to veggies, sauces, and soups, like shiro dashi. It's concentrated, so a little splash goes a long way (and season with salt after you add the tsuyu, not before).
This is made by Ninben, the venerated katsuobushi company.
1L plastic bottle.
Vegan. Contains soy and wheat.
The ingredients are clean and simple: Water, soy sauce (contains wheat), kelp, shiitake mushrooms, sugar, salt, yeast, and lactic acid.
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