Irizake (Tosazu) - umami seasoning sauce, Yagisawa, Japan

Irizake is a condiment that has been widespread in Japan since around the 14th century and was replaced by shoyu (soy sauce) during the Edo period (16th century). This light-colored condiment was originally made only from sake and sour-salty pickled prunes and later refined with katsuobushi (smoked red peppercorns). Our Irizake from Yagisawa is prepared without artificial flavors or additives, just as it was traditionally made. The delicate acidity of the umeboshi, the slightly smoky aroma of the katsuobushi, and the natural glutamate (umami) of the kombu seaweed pair perfectly with white fish sashimi and are especially good with spider crab, spider crab, and other seafood. Mixed with mild olive oil, it is also suitable for fish carpaccio, etc. The flavor is similar to that of tosazu (smoked red pepper flakes). The small Yagisawa Brewery, which had existed since 1807, was completely destroyed by the tsunami and slowly managed to return to life step by step, in order to pass on its tradition and its fantastic, handcrafted products to the next generation.