Japanese Fish Sauce Aged 10 Years (Shottsuru)

Japanese Fish Sauce Aged 10 Years (Shottsuru)Shottsuru is a fish sauce made from Japanese sandfish (hatahata). Hideki Moroi, a third generation soy sauce, miso and pickle maker, has spent many years experimenting, fermenting and taste testing to perfect his shottsuru. This 10 year old Shottsuru is elegant and nuanced in flavour, rivalling the best Italian Colatura (anchovy essence). Don't limit this delicacy to Asian dishes. Drizzle over pasta, fresh mozzarella and spring vegetables. Please note

This rake is used for gathering leaves and similar light-weight debris from lawns

The balloon whisk is the quintessential whisk

Aniseed is a warm liquorice-tasting seed and is not to be confused with Star Anise

These faceted glass jars have airtight

drinks and many other applications

sharp tine making it useful for removing weeds in crowded borders

as they share the main ingredients of chilli pepper

which are specifically designed to cut along the grain of the wood fibres)

adding a tangy complexity that enhances the overall taste

This copper and stainless-steel pan is ideal for quickly browning and sautéing foods as well as cooking braises and stews

It works well with high or low water pressure

Fusilli pasta is a spiral-shaped pasta that's versatile and holds sauces well due to its twisted shape