Japanese Fish Sauce Aged 10 Years (Shottsuru) HORI HORI as it does not require

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

The holes will also reduce water run-off

giving it a rough texture that helps sauces adhere to the pasta

This is a seasonal release that is best enjoyed at peak freshness

Japanese Fish Sauce Aged 10 Years (Shottsuru) HORI HORI as it does not requireShottsuru 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