Japanese Fish Sauce Aged 10 Years (Shottsuru) Honey & Sugar Miellerie was established in 2005

Miellerie was established in 2005 by French apiarist

and Cabernet Sauvignon

soups and sauces in quantity for use now or to freeze

Soak the stone in water for approximately 3-5 minutes before sharpening

fusilli pasta's unique shape and texture make it a very versatile pasta option

Japanese Fish Sauce Aged 10 Years (Shottsuru) Honey & Sugar Miellerie was established in 2005Shottsuru is a fish sauce made from Japanese sandfish (hatahata). Hideki Moroi, a third generation soy sauce, miso and pickle maker, has spent many years experimenting, fermenting and taste testing to perfect his shottsuru. This 10 year old Shottsuru is elegant and nuanced in flavour, rivalling the best Italian Colatura (anchovy essence). Don't limit this delicacy to Asian dishes. Drizzle over pasta, fresh mozzarella and spring vegetables. Please note