Salmon Fish Soy Sauce Niigata Sweet Type

What is this Fish Soy Sauce?
A fish sauce (gyosho / 魚醤) made from Niigata-caught salmon, blended with dried shiitake dashi to round out the flavor. The salt is dialed back from typical gyosho and a touch of sweetness is added — designed as a table sauce you pour at the meal, rather than a heavy kitchen sauce.

The shiitake dashi blend gives it a mellow, layered finish with the umami depth of fish sauce but without the sharp salinity. Use it as a finishing pour over simple dishes — ohitashi, shumai, natto, tamago kake gohan — or as a hidden note in cooked dishes where the sweetness and shiitake add body.

Specifications

How to enjoy

As a finishing pour ("kakeru"): A few drops over ohitashi, blanched greens, shumai, natto, or tamago kake gohan. The shiitake and sweetness make it approachable without needing further seasoning.

As a hidden note in cooking: Add a small amount to simmered dishes, dressings, or stir-fries for depth — the shiitake umami and gentle sweetness round out flavors without taking over.

Pairing notes — Ohitashi, shumai, gyoza, natto, tamago kake gohan, simmered vegetables, dressings. Sediment from natural ingredients may settle — quality is unaffected.