This tsuyu is made with quality bonito and konbu (kelp), giving it a rich flavour and umami taste. It is commonly used for Japanese noodles such as udon and soba, easily prepared by just adding water. It is sometimes used as a dipping sauce for Japanese dishes as well.
For hot noodles, mix the tsuyu and water in the ratio to 1: 3. For cold noodles, mix the tsuyu and water in the ratio of 1:1.
Photo is for illustration purposes only.