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Add 1 to 2ml (one dropper equals 1ml) to a 180 to 200L bath and stir well before soaking
created using traditional Japanese stencil dyeing
Black vinegar that has been aged for a minimum of 3 years (up to 5 years)
Designed to enhance firming
spice (hot pepper flavor)
Hichifuku Nizakana Base Concentrated Sauce For Simmering Fish 300ml nakiri knife Add 1 to 2ml (oneHichifuku Nizakana Base is a concentrated sauce for making Japanese simmered fish dishes at home. It combines three types of soy sauce, mirin, and sugars for a deep, slightly sweet flavor. Sake, ginger, and kombu help remove fishy smells and add umami. Great for beginners or busy cooks who want an easy way to make tasty boiled fish. Features Blend of white, dark, and tamari soy sauce Sweetened with mirin, brown sugar, and beet sugar Includes ginger,