“Saigo-no-itteki,” which means “the last drop” in Japanese, is a fish sauce developed by Niigata Kaiyo High School students in 2013 with the aim to make an effective use of salmons that return to the rivers in Itoigata City in Niigata to spawn. Whole salmon is fermented in soy sauce malt (Shoyu Koji) to bring out condensed umami flavors. Just by adding a spoonful of the sauce to dishes, it gives rich umami and aroma of salmon while boosting the taste of the ingredients. Try this item for pasta, fried rice, stir-fried vegetables, soups and sashimi.
If you’re someone who can’t seem to get enough umami in your cooking, please try this Amaebi shoyu. Amaebi, or spot prawns, are cold water northern shrimp known and named for their sweet taste. There are a few fish sauce made with shrimp heads, but this product is made with whole fresh amaebi shrimp to create deeper umami and bolder taste of shrimp. This fish sauce goes really well with any seafood dishes such as stir fried / grilled shirmp. One drop can go a long way!