Japanese Fish Sauce Aged 10 Years (Shottsuru) Honey & Sugar They still choose only the

They still choose only the highest quality materials

This smoked soy sauce is produced using high-quality soy sauce made from whole Japanese soybeans and wheat

and Cabernet Sauvignon

Soak the stone in water for approximately 3-5 minutes before sharpening

Japanese Fish Sauce Aged 10 Years (Shottsuru) Honey & Sugar They still choose only theShottsuru 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. Please note