無限堂×安藤醸造 つゆ300ml (希釈用)
秋田、稲庭饂飩の名店「無限堂」と老舗醸造元の「安藤醸造」がコラボ。稲庭うどんのためのつゆをコンセプトに開発しました！
濃い鰹の風味をそのままに甘みも色あいもグンと控えました。温かいお料理、熱々の出汁ごといただくそんな料理にピッタリで、おいしいメニューがさらにワンランク上の味わいに。
Ando Brewing, located in Akita Prefecture is best known for its additive-free, all natural production methods. The shop mainly produces soy sauce, miso, and pickled vegetables.
Lightly smoky and full of umami, Mentsuyu is a Japanese soup base used in a multitude of noodle dishes. Made from sake, mirin, soy sauce, kombu, and katsuobushi (dried bonito flakes), the flavor is delicate yet intensely savory.
In Japan, we use Mentsuyu as a basic sauce or broth to flavor everything from noodle dishes, rice bowls, hot pots to tempura dipping sauce. To use Mentsuyu in a hot noodle soup, dilute it with water, heat it up, then pour over boiled noodles. For cold noodle dipping sauce, the Mentsuyu is diluted with water, then serve with chilled noodles.
Recommended usage ratio:
As a noodle dipping sauce - 1 to 3~4 portions of water
As a noodle soup base - 1 to 7~8 portions of water
冷麵汁，又稱鰹魚汁，日文叫 つゆ (諗Tsuyu )，主要是用鰹魚來做，也有用其他魚類、昆布或香辛料，曬乾了的鰹魚會被削成薄片，即是鰹削節(有人叫木魚碎)，就是那些灑在燒章魚丸子上，不停跳動的啡色薄片，再用鰹削節及昆布來餚製鰹魚汁。 在日式超市，有一支支現成的冷麵汁，部分為濃縮版，需要加水稀釋。
冷麵汁除了用來配冷麵吃，其實也可煮很多日本菜式，做汁煮湯底都可以，牛肉飯、日式煮物、涼伴茄子、伴豆腐、溫泉蛋、親子丼、Sukiyaki、沙律汁也能做到，做日式烏冬的湯底跟餐廳吃的非常相似。夏天吃剩的冷麵汁就不用浪費了。
