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Yamaka Shoyu Fuku Fish Sauce (ヤマカ醤油 ふく魚醤)
Yamaguchi / Shimonoseki — Fish sauce

Yamaka Shoyu Fuku Fish Sauce (ヤマカ醤油 ふく魚醤)

“Fish sauce brewed from Shimonoseki tiger blowfish. None of the smell you expect.”
¥1,723 / 100ml (reference price)
Buy from the maker
Takes you to the maker's own online shop.
  • Maker：Yamaka Shoyu (founded 1872)
  • Direct from the maker, limited quantity
Story

The story behind it

Fish sauce is a seasoning made by salting fish and letting them ferment. Shottsuru in Akita, ishiru in Noto and ikanago shoyu in Kagawa are the known examples. Shimonoseki makes its version from blowfish.

Yamaka Shoyu, founded in 1872 in Yasuoka-cho, Shimonoseki, brews this fuku fish sauce. The raw material is Japanese tiger blowfish, combined with koji and salt and brewed over a long stretch of time.

Fish sauce brings to mind a particular smell. This one has almost none of it. Blowfish flesh is lean and mild, so what rises is a clean aroma and savory depth.

Shimonoseki is a blowfish town. Here the local specialty survives not only as a dish but in the form of a seasoning.

How to enjoy

How to use it

A few drops as a hidden note in clear soup or chawanmushi. It also works with white fish sashimi, as a finish for hot pot, or as the salt in a vegetable stir-fry.

Reviews

What travelers say

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Buy from the maker — ¥1,723