Irizake - umami sauce, vegan, Uminosei, Japan

This Irizake is based on the original recipe from the Edo period. Long before shoyu, which was mostly only used in the nobility, this seasoning sauce made from sake, umeboshi or umesu, konbu and katsuobushi was a popular condiment. As you can see from the ingredients, this is an `umami bomb` that is salty, sour, sweetish-fruity and slightly smoky-bitter. In this product, katsuobushi has been replaced with dried shiitake to make it more versatile. The color of the product is similar to that of a white shoyu. Tip: Add an interesting twist to steamed carrots with irizake by simply frosting the carrots with irizake at the end. Uses: - With white-fleshed sashimi - Especially with raw shrimp or scallops - Marinade for fish and chicken before steaming or grilling - Vegetable dishes - Dressings Uminosei traditionally wins sea salt on Oshima Island 290 km south of Tokyo. The basic ingredients for this Irizake are all made with Uminoseis salt and the recipe for this vegan product is unique in Japan.