Ishiru Hot Pot
A beloved winter classic from the Noto region
Ishiru Hot Pot introduction
"Ishiru" is a traditional fish sauce hailing from the Noto Peninsula in Japan. The name is believed to have originated from the local pronunciation of "uoshiru" (fish broth), and in some areas, it is also called "ishiri" or "yoshiru." The main ingredient of ishiru is the entrails of dried squid, but depending on the region, other fish such as sardines, round herrings, mackerel, or horse mackerel may also be used. Natural salt is added, and the mixture is salted and left to ferment and mature for several years. Each region prides itself on its unique version of this highly distinctive seasoning. Ishiru is known for its strong aroma and flavor, delivering a rich umami extracted from seafood. It’s an extremely versatile condiment used for enhancing the taste of sashimi, dried fish, simmered dishes, and much more. "Ishiru Hot Pot (いしる鍋, Ishiru nabe)," a hearty dish made with seasonal seafood and vegetables, along with "Ishiru-Grilled Shellfish," are staples of winter cuisine in the Noto region. Ishiru is counted among Japan’s three major fish sauces, alongside Akita Prefecture's "Shottsuru" and Kagawa Prefecture's "Ikanago Soy Sauce."
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