返し
kaeshi
かえし
soy-sauce base (soba)
Technique
The soy-mirin-sugar blend used as the base for soba-tsuyu. Some ramen shops co-opt the term for their tare's soy component; most keep tare and kaeshi separate.
More technique terms
- mayu · charred garlic oil
- negi-yu · scallion oil
- rayu-seiho · chili-oil making
- chushutsu · extraction
- nyukaeki · emulsion
- chiyu · rendered chicken fat
Cook with it
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