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Tsuyu sauce is a Japanese sauce made mainly from soy sauce, mirin, sugar and dashi stock (with or without smoked bonito). It is used diluted (about 1 part water to 1 part tsuyu, or 1 part tsuyu to 2 parts water) as an accompaniment to somen, soba, udon or tempura.

The very umami character of this sauce makes it very popular in both Japanese and Western cuisine. Combined with egg, for example, it works wonders, a perfect match to die for. This light sauce is also easy to mix with other foods or dishes, as it doesn’t leave as much of an impression on the palate as a soy sauce. Our best advice is to use it wherever you like, but remember to dilute it first!