Tosazu with rice vinegar and Katuobushi dried bonito

Tosazu is in fact a fishier, smokier version of sanbaizu, a typical seasoning for sunomono (vinegared dish).

Fragrance is slightly smoky. Palate is generous, slightly acidic, with rich umami and pleasant sweetness. You'll be seduced by its balanced notes of katsuobushi.

This condiment, much appreciated by chefs and caterers, is very easy to use. Combined with olive oil or sesame oil, you'll appreciate it for your pickled vegetables and roots (turnip, radish, daikon, cucumber...), for your vegetable tatakis, and for your pickling dishes), beef or salmon tataki, seaweed tartar, meat tartar, fish tartar, shellfish tartar (scallops, cockles, almonds, prawns, clams), squid tartar...

Used undiluted, it makes an excellent dipping sauce for fried foods and tempura. You'll also be surprised by its pairing with fresh oysters. Tosazu is also frequently used as a gelatine base for fish and shellfish appetizers. This product contains no additives, colorants or preservatives.