Mentsuyu (Noodle Broth & Sauce)

Producer: Shokaku
Prefecture: Hyogo
Ingredients: Mirin, sake, soy sauce, tamari soy sauce (including soybeans and wheat), millet sugar, dried bonito, dried mackerel, kelp, alcohol
Dairy-free
Size: 150ml
Storage: Refrigerate after opening. 

Mentsuyu (lit. “noodle broth”) is a versatile and flavorful seasoning, perfect for adding depth and complexity to a wide range of dishes including noodle soups, dipping sauces, or marinades.

Made from a collection of some of Japan’s most iconic ingredients, mentsuyu offers a harmonious balance of savory, sweet, and tangy notes. With its rich and concentrated flavor, a little goes a long way, making it a convenient and cost-effective addition to your pantry. Simply dilute it with water to your desired strength and let the flavors transport you to the heart of Japan. 

This local mentsuyu is made in an unassuming sushi shop in the Itayado shopping street near Kobe called Shokaku Zushi. With a devoted and loyal following, Mamoru Fujiwara founded this shop at the age of 33, after training as a sushi chef in Osaka. Early every morning, Mamoru heads to the central Kobe market to source the freshest local ingredients and the shop has remained a local favorite for over three decades.

Suggested use (Twice concentrated): This multipurpose seasoning can be used in rice bowls, hot pots, as a regular dipping sauce (combine in a 1:1 ratio of mentsyu:water), as tempura dipping sauce or a donburi sauce (combine in a 1:3 ratio of mentsyu:water), as a salad dressing by combining 2 tbsp of mentsuyu with ½ - 1 tbsp of sesame oil or olive oil, ½ tbsp vinegar and a pinch of salt, or as a hot udon noodle soup (combine in a 1:2 mentsuyu:water ratio and adjust per your liking).