Japanese Fish Sauce Aged 10 Years (Shottsuru) HORI HORI The holes will also reduce

The holes will also reduce water run-off

as it does not require much heat to reach its cooking temperature

Usukuchi soy sauce is mainly used in the Kansai region

emphasises the importance of strictly adhering to processes in producing this sophisticated vinegar

Japanese Fish Sauce Aged 10 Years (Shottsuru) HORI HORI The holes will also reduceShottsuru 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