Description:
For Japanese cold noodle dishes use Tsuyu undiluted as a dip. In a warm noodle soup dilute Tsuyu 1:3 with water.
Features:
Soup seasoning.
Oil hood of noodles soup double concentration.
Soup stock.
Product of Japan
Water, soy sauce (soybeans, wheat, salt, alcohol), glucose-fructose syrup, fermented seasoning rice, bonito flakes, sugar, salt, bonitoextract, hydrolyzed protein from soy, flavor enhancers: E621, E627, E631, vinegar, seaweed extract.
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