This product was born from the connection of Tajima's agriculture, fisheries, and traditional brewing. Hotaru Squid Fish Sauce was created with the purpose of effectively utilizing unused seafood through fermentation at the Tajima Fisheries Cooperative. Using firefly squid from Tajima, which boasts Japan's highest catch volume, and using soybeans and wheat made by farmers praying for storks to return to the wild, they have developed a product unlike anything else in the world. Fermented and aged over a long period using a unique method. The ingredients of regular fish sauce are fish and salt. Fish sauce is fermented using enzymes present in the fish's body. However, this alone weakens fermentation and leaves a fishy smell. Therefore, Hotaru Squid Fish Sauce is combined with soy sauce koji and fermented and aged for a long period (over a year) to eliminate the fishy smell. Richness created by two types of umami components. Firefly squid fish sauce is rich in flavor with two types of umami components: inosine acid derived from firefly squid and glutamic acid from soybeans and wheat (koji), which add just a small amount to dishes. A drop even the chef recognizes. We received brand certification at the 2016 Culinary Masters Brand Contest. Please try this fish sauce, recognized even by top chefs. [Details of Ingredients Used] We use firefly squid from Tajima, soybeans from Tajima (using stork-raising farming methods), wheat from Tajima (certified by Stork Mai), and Hiragama salt from Sakito Island, 'Umi Hai no Chi Nippon no Kai Shio.' Nutrition Facts per 100g Energy: 62kcal Protein 10.0g Fat: less than 0.1g Carbohydrates 5.4g Salt equivalent: 17.0g These displayed values are for reference only. 〈Ingredients〉 Firefly squid (from Tajima), soybeans (from Tajima), wheat (from Tajima), salt (domestic) 〈Contents〉 100ml 〈Best Before Date〉 1 year from the manufacturing date 〈Storage Instructions〉 Store at room temperature, avoiding direct sunlight 〈Handling After Opening〉 After opening, please refrigerate and use as soon as possible.