Seasoning for rice with buri soy sauce and ivory shell

Japan’s first commercialized buri soy sauce and ivory shell collaboration

The fish of Toyama Prefecture is Yellowtail. Buri soy sauce is made from yellowtail caught in Toyama Bay during the colder season. KATAGUCHI-YA’s original production process has changed the concept of conventional fish sauce. It is low in odor and sodium, and rich in amino acids, which are the source of umami flavor. Ivory shell, containing rich taurine and betaine, is used for cuisine served at New Year’s and festive occasions in Toyama. This is a special seasoning for rice made with carrots and shimeji mushrooms, and flavored with buri soy sauce, containing 60 to 65 grams of large ivory shell.