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Description
This tosazu sauce is one of the star products of the Marusho house, which produces vinegar using an ancestral method that has remained the same since its creation nearly 150 years ago. And, as is often the case in Japan, the secret lies in fermentation.
Tosazu is, in fact, a condiment based on high-quality fermented rice vinegar seasoned with natural ingredients, in this case soy sauce and sweet sake infused with dried bonito flakes (a family of fish prized for its umami flavor and widely used in Japan in dried form, an essential component of dashi).
Nothing is left to chance in the composition of this exceptional sauce, starting with the water, which plays an important role in the production of the vinegar; in this case, it comes from the underground spring of Nachi Reizan, which gushes forth from the sacred Kumano Mountains (located in the heart of the Kii Peninsula, itself south of Osaka in Kansai). A place crisscrossed by ancient pilgrimage paths, classified as a Unesco World Heritage Site, and considered by the Japanese to be the gateway to the world of the Kami, the Shinto deities who are said to have shaped Japanese civilization…
But let’s get back to Tosazu, which gets its unique taste from being aged in a traditional chai, in cypress barrels from the forests of Kumano. We particularly appreciate the care taken in the selection of raw materials, whether rice grown on the family farm or soy sauce fermented according to the rules of the art.
Use:
Combined with sesame oil, tosazu sauce works wonderfully on fish marinades or as a condiment for salads, fried foods and tempura, to which it adds a delicate smoky/iodized touch. It can also be used as a jelly, diluted (or not) in water with just the right amount of agar agar, heated, and then stored in a cool place. A drop on shellfish (oysters, scallops or clams) and you’re guaranteed ecstasy.
Storage:
Glass bottle, keep away from light and heat and refrigerate after opening.
Ingredients:
Pure rice vinegar, honjozo shoyu (soy sauce, including soy and wheat), amazake, dried bonito flakes (fish), kombu seaweed, brown sugar, hon mirin.
Shelf Life:
24 months
