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"Uoshoyu" is translated as fish shoyu. This very
special condiment is known as "shotturu in Akita
prefecture at the northern end of Honshu, Japan's
main island. Historically, it was the essential
cooking ingredient in Japan until the introduction of
soy sauce from China. In Ancient Rome, it was
known as garum. Shotturu is produced from
hatahata (Arctoscopus japonicus), a small fatty
white fleshed fish prevalent in the cold waters off
Akita prefecture, Japan.

Store Hours:
Mon-Sat: 9 AM - 7 PM
Sunday: 10 AM - 6 PM

5810 Folsom Blvd
Sacramento, CA 95819 916-736-3800

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