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Producer: Shokaku
Prefecture: Hyogo
Ingredients: Mirin, sake, soy sauce, tamari soy sauce (including soybeans and wheat), millet sugar, dried bonito, dried mackerel, kelp, alcohol
Size: 150ml
Storage: Refrigerate after opening. 

Mentsuyu (lit. “noodle broth”) is a commonly used seasoning found in numerous Japanese dishes including noodles, rice bowls, hot pots and as a dipping sauce. Made from a collection of some of Japan’s most iconic ingredients, it's a convenient way to increase the depth of flavor in dishes.

This mentsuyu is made in an unassuming sushi shop in the Itayado shopping street near Kobe called Shokaku Zushi. With a devoted and loyal following, Mamoru Fujiwara founded this shop at the age of 33, after training as a sushi chef in Osaka. Early every morning, Mamoru heads to the central Kobe market to source the freshest local ingredients and the shop has remained a local favorite for over three decades.

Suggested use (Twice concentrated):This multipurpose seasoning can be used in rice bowls, hot pots, as a regular dipping sauce (combine in a 1:1 ratio of mentsyu:water), as tempura dipping sauce or a donburi sauce (combine in a 1:3 ratio of mentsyu:water), as a salad dressing by combining 2 tbsp of mentsuyu with ½ - 1 tbsp of sesame oil or olive oil, ½ tbsp vinegar and a pinch of salt, or as a hot udon noodle soup (combine in a 1:2 mentsuyu:water ratio and adjust per your liking).

Mentsuyu Onigiri (Rice Balls)
Oyakodon (Chicken and Egg Bowl)
Tuna Poke Bowl

Meet our producer:
Shokaku - Local "Secret Sauce"


DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.

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