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This traditional Japanese sauce is made with sake, pickled plums and shaved, dried bonito. rnDuring the Edo period this was the most commonly used sauce. It was used for 250 years, before the use of soy. The uses of Irizake are unlimited. It enhances and seasons, bringing out the flavour of all it combines with. It is often used a substitute for soy sauce, a compliment to white fish sashimi, and even mixed with fresh egg yolk for a salad dressing.
KATSUOBUSHI ( BONITO FLAKES )/ JAPANESE PLUM / MIRIN / WATER / TAMARIND / WHEAT [ ALLERGY INFO: GLUTEN/ FISH]
STORE COOL BETWEEN +4 AND +10 CELSIUS / REFRIGERATE AFTER OPENING / MADE WITH LOVE IN JAPAN