Tosazu with rice vinegar and katsuobushi dried bonus

Tosazu is a very qualitative and fragrant condiment made from rice vinegar, soy sauce, mirin and bodied Dashi broth raised with Katsuobushi or dried bonus.
His name comes from Tosa, the former name of Kôchi prefecture where the bonus consumption burned with rice straw is a popular delight of all Japanese. Kochi is very famous for its designed products based on Katsuobushi dried bonus.
The Tosazu is actually a more fishman and smoked smoke from Sanbaizu, a typical seasoning of Sunnomono (flat vinegar).
His nose is slightly smoked. The mouth is generous, slightly acidulous, rich umami, pleasant success.
You will be seduced by its balanced notes of Katsuobushi.
This condiment, very appreciated by chefs and caterers, is very easy to use. Allied with olive oil or sesame oil, you will appreciate it for your pickles and roots in pickles (turnip, radish, daikon, cucumber ...), for your tatakis of oxen or salmon, for Tartars of seaweed, meats, fish, shells (Saint Jacques, hulls, almonds, flanges, clams), calamari ... Undilified, it makes an excellent seasoning for fries and tempura. You will also be surprised by his wedding with fresh oysters.
Tosazu is also frequently used in jelly (gelatin-based) for fish-based or shellfish.
This product is without additive or dye or preservative.