shottsuru; Akita-style fish sauce
A traditional salted and fermented fish sauce from Akita Prefecture, similar to Thai nam pla or Vietnamese nuoc mam. Used as a seasoning in regional dishes like shottsuru nabe.
See also: 魚醤油
I want to try Akita's famous shottsuru hot pot.
Shottsuru is a fish sauce made from sandfish.
ナンプラー is Thai fish sauce with a strong pungent flavor, while しょっつる is a milder Japanese fish sauce from Akita made from sandfish.
ニョクマム is made from fermented fish in Vietnam, whereas しょっつる is a Japanese fish sauce from Akita made from sandfish with a milder flavor.
shottsuru hot pot
Usually written in kana; this is the most common spelling.
Kanji spelling; rarely used.
Kanji spelling with 醢 (fermented fish); very rare.
Descriptive kanji spelling; rarely used.
An Akita dialectal development of 塩汁, “salty liquid” or “fish sauce.”