Food · Fermented foods
Shottsuru (Akita Fish Sauce)
しょっつる (Shottsuru)
Also known as: Shottsuru, Akita fish sauce, 塩魚汁, しょっつる
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| Category | Food |
|---|---|
| Japanese labeling name | しょっつる |
| Common Japanese notations | しょっつる, 塩魚汁, ショッツル |
| Origin | Akita Prefecture traditional fish sauce based on hatahata (sailfin sandfish — Akita prefecture symbol fish — see hatahata entry); one of Japan's three great fish sauces alongside ishiru (Noto) and ikanago-shōyu (Hyogo) |
| Typical functions | Shottsuru-nabe — defining Akita regional cuisine signature, Heritage Akita cuisine ingredient, Premium kaiseki and traditional cuisine accent |
| Regulatory status in Japan | Standard food labeling. Akita regional brand. **Fish allergen recommended disclosure.** |
Shottsuru (しょっつる / 塩魚汁) is Akita Prefecture traditional fish sauce based on hatahata (sailfin sandfish). One of Japan's three great fish sauces with ishiru and ikanago-shōyu. Shottsuru-nabe is the defining Akita regional cuisine.
Classification
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Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Bottled shottsuru retail (Akita regional)
What it is
Fermented hatahata-based fish sauce, Akita heritage.
Typical uses in Japanese products
Shottsuru-nabe Akita signature.
Heritage cuisine.
For OEM: regional Akita specialty retail.
Regulatory classification in Japan
Standard food labeling. Akita regional. Fish allergen recommended.
Regulatory classification in other markets
| EU | Niche specialty fish sauce market. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Example products
Example finished products will be added after verification of Akita origin.
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — しょっつる
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.