It is a Kansai(region)-style light brown tsuyu called shiro-dashi. Great character with rich flavor of chicken, dried bonito and kelp(kombu).
You can easily enjoy Kansai-style udon at home. Of cause you can use it besides udon.
Directions; dilute the sauce with water
9 times for hot udon.
12 times for osuimono
, nabe and oden and so on.
Ingredients; soy sauce, salt, sugar, chicken stock, extracts of kelp and dry bonito, alcohol and amino acid