This is quite a remarkable ingredient. I think that it's probably only in the hmemade domain and it satisfies many purposes. As a super Soy Sauce this can't be beaten. It can be diluted down if it's too strong for a given purpose. It's also preservative and additive free.

Shojin Tsuyu Moto can be used as a soup base and in the same vein as dashi or it can be used to actually make a dashi from. Any recipe that calls for Soy sauce as an ingredient would benefit from this. It really is packed umami without MSG, just natural glutamates.

  • 75 sq cms (12 sq in) dried kelp (kombu)
  • 4 or 5 stems dried shiitake mushrooms, or 1 large dried shiitake mushroom
  • 80 to 120 ml (1/3 to ½ cup) Japanese soy sauce (shoyu)
  • 2½ to 3 tablespoons sugar
  • 1½ to 2 tablespoons sake
  • 1 tablespoon mirin (optional)
  1. Put the kombu, mushroom stems, and soy sauce in a small deep saucepan. Cover and let stand at room temperature for at least 1 hour or up to 12 hours.
  2. Add the sugar and sake to the pan and place over low heat. Cook, stirring occasionally, until the liquid begins simmering. Taste, and if very salty, add the mirin to mellow the flavour. Adjust the heat to maintain a slow, steady simmer. Expect the sauce to foam.
  3. Simmer for 3 to 4 minutes, or until reduced by nearly half, and the sauce has become a bit syrupy. Remove from the heat and let the sauce cool naturally to room temperature.
  4. Pour the cooled concentrate into a small glass jar, leaving the kombu and mushroom stems behind. Cap the jar tightly and refrigerate for up to 1 month.