Japanese tsuyu (soy-sauce-and-dashi seasoning), which is similar yet different from Korean soy sauce

Tsuyu, which is similar yet different from Korean soy sauce

Tsuyu is a seasoning liquid made by adding broth and sugars to soy sauce to adjust the flavor, and it is used distinctly from soy sauce itself. For example, Kikkoman's Hontsuyu is introduced as a concentrated product that combines broth from ingredients like skipjack tuna and kelp with soy sauce and sugars. Since the ingredients and concentration levels vary by product, check the dilution instructions on the label when using it for noodle dishes or braising. Manufacturer product information

Tsuyu (soy-sauce-and-dashi seasoning) you can make yourself at home

Ingredients: 2 cups soy sauce, 1.5 cups sugar, 3 cups water, 1 onion, 1 green onion, 2 shiitake mushrooms, a handful of anchovies, 4 pieces of kelp, katsuobushi

1. Grill the onion and green onion over a fire to add depth and umami to the tsuyu (soy-sauce-and-dashi seasoning).
2. Prepare 2 cups of soy sauce, 1.5 cups of sugar, and 3 cups of water in a pot.
3. The ratio of the braising liquid can be adjusted depending on the flavor of the soy sauce.
4. Cut the shiitake mushrooms and add them.
5. Clean a handful of anchovies and add them, along with the kelp.
6. Boil for about 20 minutes to allow the added ingredients to infuse properly.
7. Add katsuobushi and turn off the heat immediately.
8. Turn off the heat and let it cool slightly.
9. Strain the cooled tsuyu (soy-sauce-and-dashi seasoning) through a sieve.

Pour the strained tsuyu (soy-sauce-and-dashi seasoning) into a sterilized bottle and store it in the refrigerator for use.

Cooking with tsuyu (soy-sauce-and-dashi seasoning): Making buckwheat soba

Soba is generally divided into Tsumetai Soba and Atatakai Soba, depending on whether the broth is served cold or hot. Tsumetai Soba, eaten cold, involves boiling the soba, quickly rubbing and rinsing it in cold water to remove starch from the noodles, and then placing it in a zaru (basket) or seiro (soba container). Soba served this way is collectively called Zaru Soba or Mori Soba. Shredded cucumber, wakame, kamaboko, and shredded egg crepe garnish the cold noodles, and tsuyu (soy-sauce-and-dashi seasoning), chopped green onions, and wasabi are served separately on a tray. When you dip the noodles into the tsuyu (soy-sauce-and-dashi seasoning) to eat, it is called Tsuke Soba, and when you pour the tsuyu (soy-sauce-and-dashi seasoning) over the noodles and garnishes and mix them, it is called Bukkake Soba. Atatakai Soba is soba eaten hot. It is a dish where boiled soba is placed in a bowl and hot tsuyu (soy-sauce-and-dashi seasoning) is poured over it, also known as Kake Soba. Kake Soba is often accompanied by tempura, egg, grated yam, wakame, aburaage (fried tofu), or tenkasu (tempura scraps). Garnishes can be added according to preference.

[FamTimes = Reporter Lee Young-ju]

On September 11, 2026, the definition of the seasoning or the explanation of its etymology and origin was revised in accordance with official materials. The original publication date remains unchanged.