Yamasa Kombu Tsuyu is a versatile Japanese condiment made by combining soy sauce, kombu (kelp), bonito flakes, and mirin. It’s a concentrated sauce widely used in Japanese cuisine to enhance the flavor of soups, noodle dishes, and dipping sauces. The kombu adds a subtle umami depth, making it a perfect choice for a variety of dishes.

Common Uses:

1. Soup Base:
   • Dilute it with water to create a flavorful broth for udon, soba, or somen noodles.
   • Use it in hot pot (nabe) recipes.
2. Dipping Sauce:
   • Serve it alongside tempura or dumplings by mixing it with water and grated daikon for a tangy and umami-rich dip.
3. Seasoning:
   • Add a splash to stir-fries, rice dishes, or steamed vegetables for extra flavor.
4. Cold Noodles:
   • Mix with cold water and serve as a dipping sauce for chilled soba or somen noodles.
5. Marinade:
   • Use it as a marinade for meats, fish, or tofu.

How to Use:

Since it is concentrated, Yamasa Kombu Tsuyu is typically diluted before use. A common dilution ratio is 1 part tsuyu to 3–4 parts water, but this can vary depending on the desired flavor intensity.