[about ISHIRI]

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Profile of Noto's Fish Sauce (Ishiri)
Ishiri and the Harbor
Origin of the word Ishiri
Manufacturing Process of  Ishiri
Producing Amount of  Ishiri
Cooking with Ishiri
Ishiri's international family: Fish Sauce from around the world.
Characteristic taste of Ishiri
Functionality of Ishiri
Composition of Ishiri


Ishiri Japanese Fish Sauce from the heart of the Noto Penninsula in Ishikawa has been traditionally crafted since olden times.

Manufacturing Process of  Ishiri
Ishiri is made when natural aging occurs from the use of fresh ingredients and a high density of salt. Commonly, it is prepared from late autumn or early winter, usually around November, and is completed by late summer of the following year, but our product and merchandise is prepared throughout the whole year, so at any time of the year, there is always products lined up in the storefront.

When Ishiri is made using squid, a mixture of 18% salt and the intestines of the squid (goro) is agitated occasional over a period of one or two years, fermentation takes place and the final product is completed. (The salt percentage is lower when using squid, as there is more fat than is found in sardines.)
When Ishiri is made using sardines,
the entire fish is used in a 20% salt mixture and the process takes about 6 months or a year to complete.
The liquid which becomes Ishiri gathers at the lower portion of the wooden barrel and this is gathered by opening a tap on the bottom, followed by sterilization by boiling and removal of impurities by way of filtering and then finally bottled to finish the entire process.

Producing Amount of  Ishiri
Two or three generations ago, small wooden barrels for Ishiri making were common place in the homes of the people of Noto, but in recent times (up to the year 2000) there are only approximately twelve firms that continue to produce Ishiri. Research from 1987 shows that the annual total production was 33 tons, but in the years following, due to the diversification of the culinary arts and culture, one company alone produced 180 tons.

Cooking with Ishiri
Ishiri can be used to as an accent for Sashimi (raw fish), and for lighly pickled "asazuke" as well as for traditional seasoning for Japanese stewing and soups. It can also be diluted with water and used for pickling of cucumber and Japanese radish which is know as "Ishiri Zuke". Ishiri also is perfect for seasoning grilled shellfish and clams, and this "Ishiri-yaki" as well other dishes are part of the traditional cooking that is made possible with Ishiri.

-Seasoning for Sashimi, Asazuke.
-Seasoning for tradional boiling and stewing.
-"Ishiri's Kaiyaki"
This is a traditional and unique Noto recipe for grilled scallops on the half shell. Place a large scallop on its half shell over a grill, add Ishiri and bring to a boil, add small slices of eggplant and Japanese radish.
Ishiri's international family: Fish Sauce from around the world.
Similar fish sauce can be found in Asia as:
Shottsuru...Akita-ken, Japan
-syoyu...Kagawa-ken, Japan
.... China

As well as in South America and Southern Europe as Anchovy Sauce, and in Ancient Rome as Garum or Liquamen.

 more information about ISHIRI 1 2 3

Brand of "NOTO Fermentation" sending enterprise propeling Committee
Secretariate Office:Noto-cho Societies of Commerce and Industry
TO-44-4 Ushitsu, Noto-cho-Town, Housu-Gun, Ishikawa prefecture Japan
FAX.+81-768-62-0277 E-mail:noto@shoko.or.jp

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