Shottsuru (fish sauce made from sandfish) had been made for centuries along the coastline of Japan until it almost died out in the 1980s. It was with a deep sense of responsibility to revive the craft that Hideki Moroi began making Shottsuru.
Shottsuru is made from sandfish (Hatahata) which is fished in December and January. The process begins with mincing the whole fish together with Japanese sea salt. The mixture is then fermented slowly for a minimum of 12 months and for up to 10 years. The juice is then simply pressed out and bottled.
Hideki Moroi has been recognised by Slow Food for his contribution to world culinary heritage and has achieved his aim of having Shottsuru celebrated around the world.