"Saigo-no-itteki," which means "the last drop" in Japanese, is a type of Japanese fish sauce made by fermenting whole salmon in soy sauce malt (shoyu koji). It was developed in 2013 by Niigata Kaiyo high school students with the goal of making use of salmons that return to the rivers of Itoigata city to spawn every year. This sauce has an incredible flavor of salmon and umami for which there is no substitute.
Uses: This sauce is explosively flavorful and should be used by the drop. Add it directly to grilled, stir-fried, or deep-fried seafood dishes involving shrimp, scallop, or uni. It is exceptionally good as a topping for sashimi or sushi.
Ingredients: Salmon, water, salt, defatted soybeans, wheat, alcohol.