A fundamental element of Japanese cuisine, this refined fish sauce is master crafted to a recipe that dates back over 400 years. Made from the large Iwashi sardine from the Sea of Japan, it's aged for two years before spending a further 12 months in a whisky barrel to give it a mellow and delicate flavor. Use it in any recipe that calls for fish sauce or allow its understated sweet, savory flavor to shine in a simple sauce or marinade.
