Buri soy sauce
Buri miso
Buri dashi
Seasoning for rice
Natural miso
Marudaizu
Buri soy sauceFish sauce is made by marinating fish with salt and fermenting it with the digestive enzymes of fish organs. Fish sauce is called “Ishiru” in Ishikawa, “Ikanago soy sauce” in Kagawa and “Shottsuru” in Akita prefecture. However, we assume not a lot of people are familiar with it. Some people who know fish sauce might think it has unique smell.
3 features
Compared to conventional fish sauce, contains richer amino acids, which is an ingredient that brings out umami and rich flavor.
By keeping the fish at the temperature at which the digestive enzymes of yellowtail are most active, the growth of bacteria is reduced, resulting in low sodium.
Odor is reduced by centrifugal separation of oil, which is the source of odors.
Comparison of taurine
content in each fish sauce
This is a comparison chart to show taurine content per 100g in each fish sauce. As illustrated in the chart, buri (yellowtail) sauce has the most taurine, which helps to lower blood pressure and improve liver function.
Comparison of amino acid content
Compared to mackerel sauce, buri (yellowtail) sauce is richer in many amino acids, such as glutamic acid, arginine, and lysine. Glutamic acid brings out umami flavor. Arginine is a source of vitality and energy contained in garlic and meat. Lysine is said to be effective for hair growth, etc.
Buri soy sauce
¥1,111