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Did you know that fish sauce is the backbone of almost all Japanese recipes? Well, actually not just the Japanese, but even the Vietnamese, Burmese, Chinese and Malays use variations of fish sauce to add a flamboyant savory to their cooked meals.With layered, nuanced flavors and delectable aroma, this Japanese seasoning is the taste element that your condiment shelf is missing. Japan is known for its diverse culinary brilliance. And from the land of traditional delicacies, we bring you authentic Japanese fish sauce, which adds a piquantly saline delight to your recipes.How do we prepare our fermented fish sauce?We believe in going back to the roots of tradition to find the best of Japanese flavor and aroma. Our aged fish sauce is prepared with a 400-year old fermenting and preserving method to age Iwashi sardines (bigger and fattier than Mediterranean anchovies). After aging for a year, the master artisans meticulously follow yet another year-long aging process using whiskey barrels made of Mizunara Hard Wood, a type of Japanese Oak. The artisanal fish sauce gets a unique mellow briny taste with a hint of sweetness that adds the perfect finishing touch to your food.How to use our umami fish sauce?1. Use it as an all purpose dipping sauce for dumplings to lace it with a unique umami taste.2. With our artisanal fish sauce, marinate fish and meat to turn your seafood and steak recipes into a yummy, salty relish.3. It’s hard to imagine sushi and sashimi without a delicious drizzle of fish sauce! Add the much needed Japanese delight for piquantly perfect fishy meals.4. Use our umami seasoning as a salad dressing for your veggies and slaws for a yummy mellow taste.5. Add our sushi sauce as an ingredient for stir fries and soups for a deeper and rich flavor that unfolds its magic in the mouth.Refrigerate once the bottle is opened.Package detailsAvailable in 750 ml and 375 ml bottles
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Kent-o –
I am a big fan of western garum and liquamen (think Italy, Sardinia, France, Spain), which are technically different but sometimes the terms are used interchangeably. I have tried several east-Asian fish sauces and only a few impress me (Filipino Rufina Patis, and Korean Wangshin).
Of them all, the HAKU Iwashi Whiskey Barrel Aged Fish Sauce is my favourite. Salty, but not overly salty like Rufina Patis, and has a depth of flavour, character, and savoriness that even the excellent Wangshin cannot compete with. I mix it directly into soups, meat rubs, cold salads, you name it. Mix with chilli sauce (and maybe vinegar) for an excellent dipping sauce.
If you’re looking for a negative, this sauce has a strong taste profile, separate from the salt and fish, that might over-power some dishes. It likely comes from the barrel-aging process that adds such complexity and deepness to the flavour, but at the same time makes it a touch strong for certain delicate dishes. Even so, I use this fish sauce roughly nine times out of ten. It really is the best.
Luke Skywalker –
Red Boat fish sauce is known for tasting less fishy or stinky than cheaper fish sauces. This brand tastes even less fishy than the Red Boat brand. And the flavor is very well rounded and pleasant. But one, ounce for ounce it is a lot more expensive than Red Boat. Two, it is less concentrated in umami-enhancing proteins than Red Boat.
So, does the less stinky taste justify the lower cost-effectiveness? I can’t decide.
Don L. –
May seem a bit pricey but the work involved making it is appreciated and reflects the effort they put into quality. Bought several times and will again.
Catnip –
This is my third bottle. I have two other brands of fish sauce including Red Boat but Haku Iwashi is the only one that takes my taste buds back to the flavor memory and essence of Japanese cooking. If you’ve enjoy grilled mackerel while in Japan, you will appreciate the flavor of this sauce. I use it on tomato and avocado with a bit of pepper for an easy salad with umami flavor. Add a little to steamed or grilled fish with oyster sauce and it really shines. It’s a bit too expensive to pour into sautéed dishes or soups where I use the other brands.
Angela M Kelley –
The flavor of this fish sauce is utterly delicious. My only complaint is that the top was broken during transit. I was hoping to keep the bottle after it’s empty. I guess I will have to buy another one. Overall, I am impressed.
DIANE PATTERSON –
“Clean” ingredients – anchovies, salt & sugar. That’s it! (Product of Japan) It’s VERY high in sodium. I wish they made a low-salt version.
Travis G. Snyder –
The saltiness is very balanced and not too high so you can add it more liberally to you dishes. I use it mostly in phở and like to add a tablespoon or two into each bowl. The umami level is one of the best without the potent rotting fishiness found in the budget level fish sauces. Much less salty the the Red Boat.
Imran Uddin –
This fish sauce is incredible. Personally, I think the off-putting smell of regular fish sauce is mellowed quite a bit in this aged variety. But take a look at my collection and see which one I need to re-order…
(The 750mL is a *much* better deal. Twice the product for a few bucks more.)
I’ve put this fish sauce in everything from egg fried rice (Uncle Roger would be proud) to scratch Marinara. It’s like the Midas Touch in a bottle… Everything you add it to turns to gold.
On that note, I’ve had a few bottles leak in transit. Not sure what’s up with the packing/shipping deficiency, but it’s well worth the risk. Try it out! #RPC
C. Gollnick –
This is a very delicious fish sauce with a much more complex flavor profile than any other I’ve had. Fish sauce is, by definition, anchovies, salt, and water left to rot in some sort of vat or barrel. The devil is in the details.
Red Boat 40 Degrees North brags of being “extra virgin” from the first, light pressing of the mash. Ok. It does taste cleaner than most others.
This Iwashi Fish Sauce was fermented in whiskey barrels which smaller batches and perhaps some nuanced flavors from the barrel. I don’t detect any oak or any whiskey notes per se. But there is a more complex profile. Most fish sauce is just in-your-face anchovies and salt. This stuff has plenty of both. But the flavor isn’t so simple nor is it so sharp. It has a more rounded, less bold attack and a shorter, but more interesting finish. It’s also a little less salty than many other fish sauces, almost 25% less salty than Red Boat according to the labels.
This stuff is significantly more expensive than run-of-the-mill fish sauce. It’s probably best not used as a humble ingredient in a flavorful dish. It’s a condiment. A drop or two here or there can add a great flavor. And it’s safer in such applications than most fish sauce, less likely to ruin in one drop.
In short, the difference is real. Whether worth the high price, you will have to decide. But I like it.
Nats –
I like the taste and aroma of this sauce. I have had many brands imported from Japan and so far, this is my favorite. It’s not overpowering like some others. I don’t use fish sauce often, but when I do it’s an important ingredient. As far as value, I think one should get a little more in the bottle for the money. That is minor complaint. I will still be buying again for sure.