This is a fish sauce unlike anything you've ever tried before. In order to make this fish sauce, Daitoku takes "koji" or malted rice, a common fermenting agent used for making soy sauce and miso, and combines it with naturally-brewed soy sauce and nodoguro fish to create a unique and new-age seasoning.
Nodoguro, or Blackthroat Seaperch is a white fish that is uniquely fatty, meaning that it is full of delicious and sweet flavor. It is one of the more "luxurious" kinds of fish in Japan, similar to fatty tuna. The use of fresh nodoguro gives this sauce a rich and umami-packed flavor that is completely different from shoyu.
The best part about this Nodoguro Fish Sauce is that it is only made of natural ingredients, it does not contain any chemicals, preservatives, or additives.
Daitoku is a Shoyu Brewery located in Yabu City Hyogo Prefecture that strongly believes in using local ingredients and traditional brewing methods. All of shoyu-based products are made of naturally brewed soy sauce made with domestically sourced soybeans, wheat, and salt.
Compared to conventional fish sauce, this nodoguro fish sauce has a less peculiar smell due to the use of koji.
Therefore, you can use it as you would with soy sauce for cooking. It can also be used for making salad dressings or pasta sauces.
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