Nizakana sauce for simmered fish

This sauce contains no preservatives, sweeteners, colorants, amino acids or any other extracts. Texture is dense, and the flavor rich as it contains lots of Japanese ginger.

This sauce is very easy to use: Pour 1 bottle of the sauce into 150 ml of water and bring to the boil. After boiling, place the fish in the water.

Cover (otoshibuta lids are ideal for covering on contact) and heat over medium heat for 5 minutes. When the broth has reduced, remove the lid. Cook over high heat for about 2 minutes and it's ready.