Iwashi Whisky Barrel Aged Fish Sauce
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This is not a typical condiment friends. Coveted by Japanese chefs, chefs and wannabe chefs worldwide, this fish sauce has an incredibly delicate taste. Dating back to methods that are around 400 years old, the Iwashi fish is like a sardine or anchovy, but fattier than most, contributing to the roundness of flavor. After a two year aging process, it is aged again for an additional 12 months in Japanese whisky barrels to further refine the texture and flavor. It is the ultimate finishing sauce.
An obvious compliment to Asian foods, but try it in salad dressing, soups, stews and even grilled veggies.