Shottsuru is a fish sauce made from sandfish (hatahata). We offer two varieties: this Fine Japanese Fish Sauce and 10+ Year Old Fine Japanese Fish Sauce.
Historically, fish sauce producers could be found along the entire Japanese coastline. Yet in the early 90’s, due to the old age of producers and a lack of demand, the number of producers dropped dramatically.
Hideki Moroi, a third-generation soy sauce, miso and pickle maker, felt a deep sense of responsibility to revive shottsuru. With quiet dedication and many years of experimenting, fermenting and taste testing, Moroi created a product that he was proud to sell.
This shottsuru is umami in a bottle. It’s pleasantly salty and well-rounded.
Use as a replacement for salt, a flavour elevator in soups, stews, over vegetables or meats or simply drizzle with olive oil over fresh tomatoes.