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Kombu Seaweed Dashi Broth, Tokyo
Tsuyu broth つゆ is a kind of sauce with an intense and deep taste. widely used in Japan as a soup base for noodles and as a seasoning especially for tempura, chawanmushi, sukiyaki and many Japanese dishes.
The producer Ninben has been offering since 1699 (more than 300 years!) in Tokyo's Nihonbashi district, traditional tsuyu with tasty and healthy taste, based on kombu seaweed dashi and kaeshi (soy sauce, sugar and mirin) from its own workshops.
Loved by professional and home cooks alike, enjoy this concentrated version of Kombu Tsuyu No Moto 昆布つゆの素 with intense kombu seaweed, without bonito.
Just dilute it with hot or cold water to get the famous Umami taste in your bowls and plates!
Data sheet
| Energy kcal | 82 Kcal |
| 343 | |
| Fat | 0.0 g |
| Saturates | 0.0 g |
| Carbohydrate | 18.3 g |
| Sugars | 15.9 g |
| Protein | 2.3 g |
| Salt | 8.75 g |
Water 51.9%, soy sauce (water, defatted soybeans, wheat, salt), sugar, salt, kombu seaweed 0.52%, yeast extract (yeast extract, dextrin), dried shiitake mushroom, acidifier E270.
