和つむぎ Watsumugi Sweetfish (Ayu) Broth Mentsuyu Concentrate 300mL — Grilled Ayu Dashi, Umami-Rich Noodle Dipping Sauce

Watsumugi Sweetfish (Ayu) Broth Mentsuyu is a concentrated, traditionally brewed Japanese noodle dipping sauce made from grilled sweetfish, bonito, and kelp dashi — 300mL of rich umami designed for somen, udon, and soba.

Crafted in Japan and developed to complement delicate Miwa somen, this mentsuyu blends a rare grilled sweetfish (ayu) broth with slow-brewed soy, bonito flakes, and kelp for a layered savory-sweet profile. It arrives as a concentrate that stretches to roughly ten servings, letting home cooks and restaurants add authentic Japanese depth without sourcing specialty dashi ingredients themselves.

What makes the sweetfish (ayu) broth different from regular mentsuyu?

The defining element is grilled ayu flakes, a freshwater fish with a fragrant, slightly sweet aroma that contributes a distinctive, smoky-dashi character. Combined with bonito and kelp, the ayu creates a more nuanced umami than single-dashi sauces, giving each bite a subtle complexity.

• Grilled sweetfish (ayu) flakes for a floral-smoky dashi note
• Layered with katsuobushi (bonito) and kombu (kelp) for balance
• Slow-brewed soy for rounded saltiness and depth

How do I use this concentrate for dipping and cooking?

The bottle is a versatile concentrate: dilute 1:1 with water for traditional chilled noodle dipping, use straight or dilute about 1:3 for simmered dishes and broths. It also works as a seasoning boost in sauces, tempura tentsuyu, or tamagoyaki mixtures—no extra dashi needed.

• Dipping for somen/soba/udon: mix equal parts mentsuyu and cold water
• Hot broths: use undiluted or dilute to taste for nyumen and kake-udon
• Cooking: add 1:3–1:5 concentrate to stews, donburi, or omelets

How much does one 300mL bottle serve and what are storage tips?

A 300mL bottle yields about ten generous dipping servings when diluted 1:1, making it an economical choice for home kitchens and small restaurants. Refrigerate after opening and consume within a reasonable timeframe; always check the label for the producer's recommended shelf-life.

• Approx. 10 servings at 1:1 dilution for dipping
• 300mL (10.14 fl oz) concentrate — compact and travel-friendly
• Keep refrigerated after opening and use within the stated period

What dishes pair best with this Watsumugi mentsuyu?

This sauce is designed to highlight rather than overpower delicate noodles, so it pairs beautifully with Miwa somen, cold soba, and udon. It’s equally useful as a flavor base for simmered dishes, tempura dipping, tamagoyaki, and donburi, lending a refined Japanese umami to familiar recipes.

• Chilled somen and cold soba — brightens noodle texture
• Nyumen and kake-udon — straight or lightly diluted as a warm broth
• Tempura sauce, tamagoyaki, nimono, and donburi for savory depth

Who is this for: home cooks who want authentic Japanese noodle sauces without hunting rare dashi ingredients; chefs seeking a compact, high-quality concentrate for restaurants; and anyone wanting to pair a refined umami sauce with hand-stretched Miwa somen. Watsumugi’s Sweetfish (Ayu) Broth Mentsuyu brings a distinctive, smoky-sweet dashi profile from Japan to your kitchen, ready to enhance both simple chilled noodle bowls and more complex simmered dishes.

Ingredients

Soy Sauce (Water, Soybeans, Wheat, Salt), Sugar, Grilled Sweetfish (Ayu) Flakes, Dried Bonito Flakes, Hydrolyzed Wheat Gluten, Yeast Extract, Brewed Vinegar, Kelp, Salt.