A rare expression of Japanese fish sauce, this Kinki Fish Sauce is crafted from high-grade Kinki (Shortspine Thornyhead), fermented with salt and koji mold—a departure from the usual fish-and-salt formula. The addition of koji deepens its complexity, imparting a rounded, layered umami that goes beyond the sharp salinity of traditional fish sauces. A mere drop can amplify depth in your dishes lending a rich, oceanic backbone without overpowering. Ideal as a secret ingredient, it seamlessly enhances a wide range of dishes. Use it as a finishing touch, a salt alternative, or a sophisticated substitute for other fish sauces.
