石川県·特産品
Ishiri
This fish sauce possesses a profound umami that has long supported the dining tables of Noto. Ishiri is one of Japan's three major fish sauces, alongside Akita's shottsuru and Kagawa's ikanago-shoyu. In the Uchiura region facing Toyama Bay, squid viscera are used as the raw material, while in the Uraura region, sardines or mackerel are used. These ingredients are placed in barrels with salt and aged over a long period through repeated stirring. It is the crystallization of Noto's fermentation culture, with records suggesting it was already being produced in the late 1700s. In 2023, the 'Ishiru/Ishiri production techniques of Noto' were registered as a National Registered Intangible Folk Cultural Property. With a rich umami that transforms dishes even in small amounts, please experience the power of Noto's fermentation through Ishiri-nabe and simmered dishes.
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