Irizake Ume Seasoning Sauce 200ml

This Irizake Ume seasoning sauce is based on the original recipe from the Edo period. Long before shoyu, which was mostly only used in the noble houses, 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 absolutely '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.

The producer Uminosei traditionally mines sea salt on Oshima Island, 290 km south of Tokyo. The basic ingredients for this Irizake are all made with Uminosei's salt and the
recipe for this vegan product is absolutely unique in Japan.

MYCONBINI tip: Add an interesting twist to steamed carrots with Irizake, in which the carrots are just glazed with Irizake.

• Size: 200ml
• Ingredients: Ume vinegar, fermented wheat spice (wheat, salt, shochu destilled rice alcohol, water, koji), rice sake (alcohol), salt, sweet rice wine, seaweed, dried shiitake
• Type: Seasoning sauce
• Origin: Oshima, Japan

Recommended for:

• White-fleshed sashimi like shrimp or scallops
• Marinade for fish and chicken before steaming or grilling
• Vegetables
• Dressings