Protected local food
Ishiri Fish Sauce
いしり・いしる
A fish sauce from the Noto peninsula in Ishikawa, also called ishiru or yoshiru. One of Japan's three great fish sauces, with a deep umami.
Key facts
- Registered as a protected name
- 27 March 2024
- Region
- Chubu
- Official name in Japanese
- いしり・いしる
- Official area (in Japanese)
- 石川県輪島市、珠洲市、七尾市、能登町、穴水町及び志賀町
A fish sauce that survived
Fish sauces were once made all over Japan, but most vanished as soy sauce spread. On the Noto peninsula in Ishikawa the tradition never stopped. Squid and salt were plentiful, the climate suits long fermentation, and people needed foods that could last through hard winters. Noto cooks have used ishiri since at least the Edo era.
Deep umami
Makers let the raw materials ferment on their own over a long time, which gives ishiri its rich umami and distinctive flavour. It is counted among Japan's three great fish sauces. If you know Thai or Vietnamese fish sauce, it is a close cousin.
How to eat it
Try ishiri kaiyaki, seafood and vegetables simmered in ishiri in a scallop shell over a grill. A few drops also lift soups, stir-fries and pasta.
Good to know
- Wajima's morning market and the towns of Noto are the places to find small bottles. Noto is still recovering from the 2024 earthquake, so check what is open before you go.
- In Ishikawa, also look for Noto Shika Korogaki and Kaga Maruimo.
Questions travellers ask
Is it like Thai fish sauce?
It is similar: a fermented fish or squid sauce full of umami. Each maker's ishiri has its own taste.
Where is it made?
On the Noto peninsula, Ishikawa Prefecture: Wajima, Suzu, Nanao, Noto, Anamizu and Shika.
Where it comes from
More protected foods from the same area
Crafts from the same area
Heritage stories from the same area
Sources
We checked the facts on this page against these sources.