Japan also retains fish sauce culture.
The three major fish sauces in Japan are shottsuru from Akita, Ishiru from Noto Peninsula and Ikanago Shoyu from Kagawa prefectures.
・The one of the oldest fermentation condiment in the world that uses seafood.
・When salt is added to fish, shrimp or squid through natural fermentation the protease and microbes make the fish protein becomes fish sauce.
・Currently being widely used in Southeast Asia, but had been used in Western Europe as well.
Major area of production:
Effect on health and beauty:
Appetite stimulation and anti-aging