Japanese Fish Sauce Aged 10 Years (Shottsuru) Honey & Sugar clear soups

clear soups

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

and Cabernet Sauvignon

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fusilli pasta's unique shape and texture make it a very versatile pasta option

Japanese Fish Sauce Aged 10 Years (Shottsuru) Honey & Sugar clear soupsShottsuru 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