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The best Japanese Tsuyu sauce, endured by the best Japanese chefs.
The rich aroma of dashi broth created on a very large amount of bonto flakes (katsuobushi) with the addition of mackerel flakes gives an amazing effect to traditional Japanese dishes. It can also be used in European cuisine. Thanks to Tsuyu, we can add the famous Umami flavor to the dishes.
Perfectly with meat, fish, soups etc.
Ingredients: Salty soy sauce (honjo), sugar, salt, chips (katsuo, mackerel), fermented spices, niboshi, spices (amino acids, etc.), caramel color (some ingredients include wheat)