Moroi Jozo started production of an authentic Shottsuru in 1983 as they realised the Japanese market was missing a real, authentic product. It was their desire to revive the product to keep their important tradition alive, the biggest key point for Moroi jozo was to produce Shottsuru with delicate taste and flavour done by using only HataHata and salt. Shottsuru had been made in every family home in old times, as soy sauce was expensive and considered an extremely high end product. Moroi jozo tried for many years to produce real and authentic Shottsuru even though the fish used were expensive and the season limited to two months.
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