Shottsuru -A Not-So Fishy Fish Sauce-

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しょっつる貝焼きJapan has a long history of making fermented foods, which are an essential part of the daily diet and Japanese cooking. Natto (fermented soybeans), tsukemono (Japanese pickles), shoyu (soy sauce), miso (fermented soybean paste), and gyosho (fish sauce) are only some of the various types of fermented foods you can find in Japan.

 

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