Ishiri / Ishiru

"Ishiri" is a traditional uo-joyu (fish sauce) ⁽¹⁾ handed down in the Noto area of Ishikawa Prefecture. By using the natural fermentation power of its ingredients, such as squid and sardine, the sauce is produced by a traditional method, which involves long-term fermentation and maturation and is characterized by profound umami and unique flavor.
　The sauce is anchored as an all-purpose condiment essential for local dishes of the Noto area. The characteristic production technologies are registered as an Intangible Folk Cultural Property by the national government, and the sauce has been recognized as one of Japan's three primary fish sauces.

"Ishiri" is made from fish, such as squid, sardine, and salt.
　The production methods and shipping standards require that it has been fermented and matured for at least one year, that it is liquid from which solid components have been removed, and that it has a seafood flavor.

The waters off the Noto Peninsula, near the production area, are some of the best fishing grounds in the Sea of Japan, where warm and cold currents converge. Salt making has flourished in the region since early times. The area has enjoyed abundant catches of squid and fish, which are ingredients of "Ishiri", and produced salt, an auxiliary material.
　In the producing area, traditional methods that use the Noto climate have been passed down from ancient times. These include using the cold of winter to prevent spoilage immediately after pickling and using summer's hot and humid environment to promote fermentation.
　In the Noto area, many local dishes make use of the original flavor of "Ishiri", such as "Ishiri no Kaiyaki" (vegetables and squid cooked with Ishiri in a scallop shell) and "Benzuke", which is radish or cucumber pickled in "Ishiri". The sauce has been passed down while remaining deeply connected to the local food culture.
　"Ishiri" was produced by each fisher house for home consumption until around 1955. Around 1985, small-scale producers started production of about 30t per year. Production increased in line with the diversification of people's diets and higher demand by food companies and restaurants. In 2016, about 200t is manufactured annually by around 20 producers.

1. Uo-joyu (gyosho, fish sauce) is a liquid condiment made from fish or other kinds of seafood and salt, whereas ordinary shoyu (soy sauce) is manufactured from soybeans and wheat. The main ingredients are fish, shrimp and squid, and its origin is believed to be jiang in ancient China.