Akita Shottsuru, 100% Hatahata (秋田しょっつる ハタハタ100%)

The story behind it

Shottsuru ranks with ishiru of Noto and ikanago shoyu of Kagawa as one of Japan's three great fish sauces. It is a fermented seasoning that has been handed down in Akita for more than 300 years.

This bottle, made by Moroi Jozo in Oga, founded in 1930, uses only two ingredients: hatahata, the prefectural fish of Akita, and sun-dried salt. Fermentation and aging run a full 3 years. Compared with fish sauce made from sardines, the aroma is gentler and the savoriness deeper. It has received the Minister of Agriculture, Forestry and Fisheries Award in the national seafood products review and is listed in Slow Food's Ark of Taste. This is a faithful revival of shottsuru as it was.

There is no need to brace yourself at the words fish sauce. A few drops and the outline of an everyday dish comes into focus.