Japanese Fish Sauce Aged 10 Years (Shottsuru) HORI HORI Its ridged surface enhances the

Its ridged surface enhances the eating experience by ensuring that each bite is full of flavour and texture

Usukuchi soy sauce is mainly used in the Kansai region

This vinegar typically exhibits a balance of sweet and tart flavours with a rich

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

Japanese Fish Sauce Aged 10 Years (Shottsuru) HORI HORI Its ridged surface enhances 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