EnglishIshiru Nabe
Local winter staple
Ishiru Nabe introduction
“Ishiru” is a fish sauce that is transmitted to the Noto region. There is also a region called “Ishiri” or “Yoshiru” which is said to have been accented with “Uoshiru”.
Ishiru uses the internal organs of Japanese squid as its main ingredient, and in some regions, such as mackerel, mackerel, and horse mackerel are used.
Natural salt is added and salted, then fermented and matured for several years. The more you say that local fish sauce is the best in every region, it is a seasoning that manifests its personality.
It is characterized by its unique habit and smell, and the umami from seafood melts. Sashimi, dried overnight, simmered, and so on are versatile.
Seasonal seafood and vegetables boiled “Ishiru-nabe” and “Ishiru shellyaki” are typical local winter staple.
It is one of the three major fish sauce in Japan alongside “Shottsuru” in Akita Prefecture and “Ikanago soy sauce” in Kagawa Prefecture.
Ishiru uses the internal organs of Japanese squid as its main ingredient, and in some regions, such as mackerel, mackerel, and horse mackerel are used.
Natural salt is added and salted, then fermented and matured for several years. The more you say that local fish sauce is the best in every region, it is a seasoning that manifests its personality.
It is characterized by its unique habit and smell, and the umami from seafood melts. Sashimi, dried overnight, simmered, and so on are versatile.
Seasonal seafood and vegetables boiled “Ishiru-nabe” and “Ishiru shellyaki” are typical local winter staple.
It is one of the three major fish sauce in Japan alongside “Shottsuru” in Akita Prefecture and “Ikanago soy sauce” in Kagawa Prefecture.
