| Category | Item |
|---|---|
| Stack | 1 |
Stock joined with soy sauce for noodle broth, simmering liquid and soup bases; the bottle comes back.
Obtaining
Usage
The base for soups and noodles
Udon and soba broth and simmering liquid start here. It saves adding stock and soy sauce separately.
As an ingredient
Crafting TableDashi Shoyu Bottle→
Crafting TableDashi Shoyu Bottle→
Crafting TableDashi Shoyu Bottle→
Crafting TableDashi Shoyu Bottle→
Advancements
Pantry MasteryChallenge
Get one of every preparation the provisions maker can make, from salt to stock
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
Ingredients
Output2Katsuo Fillet
Ingredients
OutputNamaribushi
Ingredients
OutputKatsuobushi
Ingredients
Output3Bonito Flakes
Step 6EquipmentCrafting Table
Ingredients
- Soybeans
- Wheat
OutputShoyu Moromi
Ingredients
- Water Bottle
- Salt
Ingredients
- Bonito Flakes
- Dried Kelp
OutputDashi BottleDashi Bottle
OutputShoyu BottleShoyu Bottle
In the real world
Tsuyu — stock with soy sauce and often mirin — serves noodles, tempura and simmered dishes. Kanto uses dark soy sauce, Kansai light, so colour and salt differ by region.