Morita Brand Mentsuyu (All-Purpose Noodle Soup Base)

Name: Morita Brand Mentsuyu (All-Purpose Noodle Soup Base)
Brand: Umami Insider
SKU: MSUMIMNTSUYU
Price: 9.95 USD
Availability: OutOfStock
Rating: 3.9 (7 reviews)

This amber-hued liquid is the epitome of full-flavored versatility. Used widely across Japan as a stand-along sauce, soup base and a quick and bold way to dress cold noodles, we love the umami-packed zing mentsuyu brings to the table, as its main ingredient is soy, but it also yields sweet, earthy, salty and smoky flavors. That unique balance is what makes its taste so distinctive and layered. We love this one, made from premium ingredients and no artificial additives. Savory awase dashi broth, briny kombu (seaweed) and rich katsuo dashi (made from bonito) come together to form a flavorful stock, while a special mixture called “hongaeshi” is added to draw out even more complexity. It entails slowly melting sugar into a mixture of soy and mirin over a low temperature. In our store, we have dashi bases, mushroom broths, soys and all sorts of flavoring agents from Japan, but this one is unique in that it is equal parts ingredient and finisher—it won’t overwhelm your dish while also being complete as is.

Ingredients

Ingredients: Rice fermented seasoning, soy sauce, sugar, bonito extract, salt, sweet cooking rice seasoning, stock (bonito flake, bonito extract, mackerel flake, dried sardine), bonito flake, seaweed extract, yeast extract, vinegar, alcohol (retain freshness)
Specifications

Net Weight: 10 fl oz
Place of Origin: Japan
How to use

This is one of the most versatile ingredients in Japanese cuisine.

Light and flavorful Mentsuyu, made from dark soy sauce and awase dashi (kombu and bonito), is typically used as a base for noodle soups. It’s also frequently used as a dipping sauce.

Not sure how you’d use it?

We test everything we sell. Here’s how we’d use this.

HOW TO USE

This sauce does it all: It’s a broth, dip and finisher. To use as a broth, use this ratio: 1 part sauce to 2.5 parts hot water. It’s also lovely drizzled atop rice or noodles as it is. Dip soba or somen in the sauce before topping with scallions, nori, ginger or wasabi. Or swipe crispy hunks of tempura shrimp or veggies through a puddle of the sauce (either diluted with water or as is). We also love adding it to a mixture of dashi, soy sauce, mirin, sake and sugar to make simmered meats or veggies. And of course, it’s incredible as a sauce for cold noodles, packing lively flavor and a light texture.

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