200px, "Akita shottsuru" made from hatahata (left). The other bottle is ''ishiru'' made from sardine.
Shottsuru (塩魚汁) is a pungent regional
Japanese
fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Lao ...
similar to the Thai
nam pla. The authentic version is made from the fish known the ''hatahata'' (''
Arctoscopus japonicus
The Japanese sandfish (''Arctoscopus japonicus''), also known as the sailfin sandfish , is a species of fish of the Percomorpha (perch-like) clade in the order Trachiniformes, being one of the two genera in the family Trichodontidae, the sandf ...
'' or
sailfin sandfish), and its production is associated with the
Akita
is a Japanese name and may refer to:
Places
* 8182 Akita, a main-belt asteroid
* Akita Castle, a Nara period fortified settlement in Akita, Japan
* Akita Domain, also known as Kubota Domain, feudal domain in Edo period Japan
* Akita, Kumamoto ...
region.
See also
*
List of fish sauces
Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East A ...
External links
Information
Japanese condiments
Fish sauces
Umami enhancers
{{condiment-stub
