Used widely across Japan as a standalone sauce, soup base and dressing for cold noodles, this umami-packed mentsuyu from Tosenkyo Foods needs no diluting. Unlike other similar products on the market, this full-flavored, complex sauce is completely ready to use—without adding any water. A blend of premium soy sauce, dashi broth and local spring water from Makurazaki in Kagoshima Prefecture, each high-quality ingredient is sourced from Japan. Balancing both salty and sweet, each bite gets a subtle smokiness from bonito flakes, sardines and mackerel, as well as an earthy umami from shiitake mushrooms and seaweed. We like it served alongside hot or cold noodles (especially udon, somen and soba), as a dipping sauce or as a broth. Even though mentsuyu means “noodle sauce” in Japanese, it also works well as a dipping condiment for tempura, a base for other soups, subbed in for dressing, marinade, pickling liquid or splashed in as a flavor enhancer for egg dishes and stir-fries.

Net Weight/Volume: 500 milliliters (16 ounces)
Ingredients: Water, Soy Sauce (Wheat, Soy), Dried Bonito, Bonito Extract, Dried Mackerel, Dried Sardine, Dried Seaweed, Shiitake Mushroom, Sugar, High Fructose Corn Syrup, Fermented Rice Seasoning, Salt, Citric Acid, Monosodium Glutamate
Allergens: Gluten, Soy
Place of Origin: Japan

How to Use: This sauce does it all: It’s a broth, dip and finisher. No need to dilute it for broth. Pair the mentsuyu with our Drizzle it over rice or noodle dishes, or use as a dipping sauce for tempura and veggies. Mix with vinegar and sugar for quick pickles, add to eggs, use in place of salad dressing or vinaigrette, marinate tofu or add to stir-fries. We also love brining fish, chicken and soft-boiled eggs in it; after submerging them for 1–2 days, the proteins are cured and seasoned perfectly. And, of course, it’s excellent as a sauce for cold noodles.

What is Mentsuyu? Translating to “noodle sauce,” light and flavorful mentsuyu is one of the most versatile ingredients in Japanese cuisine. Made from dark soy sauce and dashi, mentsuyu is typically used as a base for noodle soups and dipping sauces.