Japanese Fish Sauce Aged 10 Years (Shottsuru)

Shottsuru is a fish sauce made from Japanese sandfish (hatahata). Hideki Moroi, a third-generation soy sauce, miso and pickle maker, has spent many years experimenting, fermenting and taste testing to perfect his shottsuru.

This 10-year-old Shottsuru is elegant and nuanced in flavour, rivalling the best Italian Colatura (anchovy essence).

Don't limit this delicacy to Asian dishes. Drizzle over pasta, fresh mozzarella and spring vegetables.

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