What is 「ISHIRI souce」?_

［about ISHIRI］

chapter１	chapter2	chapter3
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

　chapter3

Characteristic taste of ISHIRI
At the time of Ishiri production, lipids and residue of Ishiri are found at the upper layer of the barrel. The mixture is sealed in storage and anaerobic fermentation progresses until maturity. Which is to say that the addition of high concentrate of salt holds in check the putrefaction bacteria. Autolysis enzyme allows for protein and fermentation to occur as volatile compounds generate the unique characteristic taste of Ishiri.

Functionality of ISHIRI
Without any doubt, in Ishiri there are substances that contain antioxidants. In addition, much taurine and oligopeptides are present, and confirming evidence of the existence of converting enzyme inhibitors (Angiotensin I).

Composition of ISHIRI
Table 1 -- ［General composition of commercial ISHIRI ］

	IKA-ISHIRI			IWASHI-ISHIRI
	SQ-1	SQ-2	SQ-3	SA-1	SA-2	SA-3
Total nitrogen （g／100ml）	2.12	2.01	2.05	2.10	2.05	1.64
NaCl （g／100ml）	25.4	22.6	26.6	26.6	26.4	27.1
pH	4.8	4.7	5.0	5.1	5.4	5.8
Specific gravity （20℃）	1.2174	1.1984	1.2228	1.2255	1.2245	1.2182

Table 2 -- ［Organic acid composition of commercial ISHIRI ］(mg/100ml)

	IKA-ISHIRI			IWASHI-ISHIRI
	SQ-1	SQ-2	SQ-3	SA-1	SA-2	SA-3
Succinic acid	7	24	11	15	7	11
Lactic acid	104	210	196	1159	1123	1289
Acetic acid	28	40	28	54	22	129
Pyroglutamic acid	380	314	307	396	332	93

Table 3 -- ［Free amino acid composition of commercial ISHIRI］(mg/100ml)

	IKA-ISHIRI			IWASHI-ISHIRI
	SQ-1	SQ-2	SQ-3	SA-1	SA-2	SA-3
Asp	1141	1084	1004	874	895	567
Thr	572	548	515	539	572	190
Ser	598	565	536	528	553	205
Asn	trace	trace	trace	trace	trace	trace
Glu	1129	1085	1051	1044	1064	861
Pro	529	515	499	280	341	386
Gly	529	541	456	420	520	341
Ala	706	782	662	787	934	661
Val	604	591	566	660	673	460
Cys	76	68	67	trace	78	trace
Met	271	236	288	266	288	196
Ile	401	377	478	418	417	339
Leu	451	419	620	544	526	582
Tyr	97	85	87	154	15	167
Phe	399	360	421	344	371	247
Trp	41	trace	32	105	89	trace
Lys	1032	992	913	1113	1214	744
His	193	184	140	460	486	75
Arg	522	386	153	513	705	208
Total	9291	8818	8488	9049	9741	6228

The major organic of Ishiri is lactic acid (Table 2) and Ishiri contain large amounts of free amino acids (Table3).

<References>　・・・chapter1～3
●Yasuo Sado, Fish Sauce (Ishiru) of Noto Penisula, Quest for Traditional Food, No.16(1996)
●Toshihide Michihata, Yasuo Sado, Toshihiro Yano and Toshiki Enomoto, Free Amino Acids, Oligopeptides, Organic Acids and Nucleotides of Ishiru,
Nippon Shokuhin Kagaku Kougaku Kaishi, Vol.47, No.3, 241-248(2000)
●「Fish Sauce culture forum in Sakata」 Saiwai shobo
●「Encyclopedia of Ishikawa Prefecture」 Hokkoku shinbun

　more information about ISHIRI　　1　2　3

　
Brand of "NOTO Fermentation" sending enterprise propeling Committee
Secretariate Office：Noto-cho Societies of Commerce and Industry
zip:927-0433
TO-44-4 Ushitsu, Noto-cho-Town, Housu-Gun, Ishikawa prefecture Japan
FAX.+81-768-62-0277　E-mail:noto@shoko.or.jp