Ninben Tsuyu no Moto is a 3-time concentrated soup base made from soy sauce and standard Japanese dashi. With this condiment, you can enjoy almost any kind of Japanese cuisine at home.

The base ingredient soy sauce is the JAS-certified honjozo (authentically brewed) soy sauce made with organic wheat and soybeans.

This product has been renewed and the latest version contains 50% more dashi than the previous one. The dashi consists of bonito flakes processed in Japan and kombu kelp from Hokkaido.

It is free of chemical seasonings, preservatives, and colorants.

Instructions

To make the soup, dilute this product with either cold or hot water. You can add sugar or mirin sweet sake according to your preferences.

The following is the recommended dilution factors corresponding to each Japanese dish:

• Dipping sauce for noodles: 1 part tsuyu to 2 parts water
• Topping sauce for noodles: 1 part tsuyu to 5~7 parts water
• Sauce for rice bowls: 1 part tsuyu to 2~3 parts water
• Simmered seafoods: 1 part tsuyu to 2~4 parts water
• Nikujaga (Japanese braised meat and potato): 1 part tsuyu to 4~5 parts water
• Nabemono (Japanese hot pot): 1 part tsuyu to 8~9 parts water
• Oden (Japanese hotchpotch): 1 part tsuyu to 12~14 parts water

Details

• Net contents: 500ml
• Ingredients: Organic soy sauce (made in Japan), sugar, bonito flake, salt, mirin (sweet rice wine), yeast extract, vinegar, kombu
• Nutrition facts (per 100ml): Energy 111kcal, protein 5.0g, fat 0g, carbohydrate 22.7g, sodium 10.9g
• Potential allergens: Wheat, soybean
• Made in Japan