Fish sauce - "SHOTSURU", "COLATURA" - Magic UMAMI Seasoning


"AKITA SHOTSURU" - Special fish sauce in Akita JAPAN.

Fish sauce is a completely different world of taste.

After tasting "Akita Shotsuru” made only from "Hatahata" grouper fish, so I was completely hooked!

It is very smooth and soft tasty, so now I'm experimenting with all kinds of fish sauce dishes.


Shotsuru, Ishiru, Ikanago-Shoyu, Colatura, nam pla, Nuoc mam, ...

Just one drop!

Once you try it, you will discover a new world of UMAMI that is completely different from other seasonings.


In addition, I love this "COLATURA DI ALICI DI CETARA" in Italia.
This fish sauce is from the fishing town of Cetara on the Amalfi Coast of southern Italy, and is made only from anchovies and salt. It has a very elegant taste and is very useful as a secret ingredient in my cooking.

Traditional fermented food culture is a great thing!
All fish sauces are delicious, and as long as they are used in the right way, they can open up a world of miraculous UMAMI.

Fish sauce is rich in free amino acids and has a flavor that can never be created by combining the four basic tastes: sweet, bitter, sour, and salty. If you haven't tried it yet, you should definitely give it a try.
posted by toons at 09:27 | diary