Fish 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.
buri soy sauce
The first company to produce and sell a fish sauce product in Japan.
What is fish sauce?
What is KATAGUCHI-YA’s original fish sauce?
It depends on the region and the kind of fish used. For example, “Ishiru” is made mainly from Japanese sardines and mackerel, and “Shottsuru” is made mainly from sailfin sandfish. We, located in Imizu city, use yellowtail, a fish representative of Toyama for fish sauce.
We became the first company in Japan to start selling buri (yellowtail) soy sauce in Dec. 2014 after one year of joint-research with Fukui Prefecture University, which developed the original production method.
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.