Ishiri

Ishiri is a traditional fish sauce originating from Noto in Ishikawa Prefecure. On the western part of Noto, the sauce is made with Japanese sardines (iwashi), and on the eastern part it’s made with squid liver. The ingredients are fermented with salt from 7 to 9 months before consumption.

The sauce is drained from the barrels, boiled, filtered, and then chilled. Ishiri is often used instead of soy sauce and it’s also used as condiment in hot pot dishes. The flavor is very intense and fishy.