Tsukejiru

Tsukejiru is more strongly flavored than kakejiru, since more salt and sugar are added to the fish stock. Cooked, cooled noodles are dipped in this sauce before they are eaten.

At noodle restaurants, tsukejiru preparation begins with the making of a base, kaeshi. Kaeshi is refrigerated for a week to let the flavor mature, then cooked with fish stock and additional dried bonito flakes to produce tsukejiru. Kaeshi improves the flavor of the di