Japanese fish sauce is generally milder than South East Asian varieties and the gentle flavour is easily incorporated into many foods, Western and Japanese alike. Shottsuru is a fish sauce made from sandfish in Akita Prefecture. When its commercial production plummeted in the early 1990s, one man, Hideki Moroi, made it his mission to revive the beautiful artisan local product.

This 10yr old version is an elegant, beautifully nuanced aged Shottsuru which rivals, if not thoroughly surpasses, the best Italian Colaturas. Use on special occasion pasta, fresh mozzarella salads, and spring vegetables.

Size | 200ml

Origin | Akita Prefecture, Japan

Ingredients | Japanese sandfish, salt