Moroi Jozo Akita Shottsuru Fish Sauce Totomy with Kombu Dashi, 130 g

Name: Moroi Jozo Akita Shottsuru Fish Sauce Totomy with Kombu Dashi, 130 g
Brand: Moroi Jozo
Price: 1580 JPY
Availability: OutOfStock

諸井醸造秋田しょっつる魚(トト)ミー 130g

¥1,580

A shottsuru fish sauce from Oga, Akita, made by mixing fresh sandfish (hatahata) and sardines with salt and fermenting and aging them for about two to three years, then adding kombu dashi to soften the fishy aroma. Akita shottsuru is counted among Japan's three major fish sauces. It is about 20% salt, so it can be used like a liquid salt.

Contents: 130 g
Format: Liquid
Umami source: Koji (Fermented)Kombu Shellfish & Shrimp
Origin: TohokuAkita's sandfish sauce, one of Japan's three classic fish sauces
Maker: Moroi Jozo 株式会社諸井醸造
Shelf: Fish Sauce & Ishiru

How to use

For hot pot broth, dilute it about 15 times with water or kombu dashi; for two servings, add about 2 tablespoons to 500 ml of dashi. Use it like a liquid salt to season dishes, adding a little at a time because it contains about 20% salt.

Ingredients and allergens

Sardines, salt, sandfish (hatahata), kombu extract / alcohol

イワシ、食塩、ハタハタ、コンブエキス/酒精

Translated from the Japanese label. Always check the package you receive.

Storage

Store at room temperature away from direct sunlight, heat and humidity. Refrigerate after opening.

Shipping

Shelf-stable. Packed in Japan and sent by international courier with tracking. Rates and delivery times are shown at checkout.

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