42. Ishiri (fish sauce) 100ml

Packed with the flavor and culture of Noto

This fish sauce is made by covering squid guts in salt and aging them for over two years. It is also known as "ishiru," one of Japan's three major fish sauces. It is packed with umami, making it perfect for hotpots and soups, as well as for adding a subtle flavor.

Shokunin Shoyu No.

The sea stretches out in front of the store

Kaneishi is located two hours by car from Kanazawa Station and about 40 minutes from Noto Airport. After a long drive north up the Noto Peninsula, you'll be greeted by a beautiful ocean. Right in front of the store, you can see squid fishing boats moored, testifying to the region's thriving squid fishing industry.

A famous fish sauce producing region in Japan

When it comes to fish sauce, Thai fish sauce is famous, but wherever fish is caught, there is fish sauce, and in Japan there are various fish sauces depending on the region.

Akita's Shottsuru, Kagawa's Ikanago Soy Sauce, and Noto's Ishiri are said to be the three great fish sauces. Squid is caught in abundance on the Noto Peninsula, so "Ishiri" is made by salting the innards of squid.

A natural seasoning packed with umami flavor

The ingredients are very simple: squid and salt. They use squid that is a specialty of Noto Ogi Port, and during the cold winter months, they mix the squid innards with salt and soak it in a tank. After that, they let it mature slowly for two years, repeatedly stirring the mixture.

During this process, the digestive enzymes contained in the squid's intestines break down proteins and convert them into amino acids, which are the umami components. This process is similar to the soy sauce manufacturing process, but when you compare the actual numbers, squid contains more umami components than soy sauce. Although the salt concentration is higher than soy sauce, squid is not just salty, but is characterized by its rich umami and rich flavor derived from the fish.

When you miss the taste of Ishiri

When I first tried Ishiri, I was a little surprised by its unique aroma, but once you start using it, you'll find it addictive, which is one of Ishiri's charms, its rich umami flavor. I've made my own ranking of the times when I crave the taste of Ishiri. (This is my own, very personal ranking.)

① Summer!!

→Summer is the time when you want something a little more exciting. You want to season your food with a little more excitement. In stir-fries, curries, barbecues... I find myself using it quite frequently.

②Winter!!

→It's a staple in my home as a secret ingredient in hot pot. The rice porridge at the end, made with kelp stock and the broth from the ingredients, is delicious. It also goes well with other hearty stews. It's also recommended as a secret ingredient in ramen. Many ramen shop owners visit our store, and apart from soy sauce, they also look for fish sauce.

Ishiri (shrimp) is used as a secret ingredient to add just the right amount of punch. The key is to use it in small amounts. It's best to use it as a secret ingredient.

3. When you feel like the flavor is lacking something.

→ I usually cook without measuring, so this happens often. I cook according to the balance with other side dishes and my mood that day. Just using a little as a secret ingredient will give the flavor a kick.

4. When you don't have time to cook carefully

→ Ishiri is actually perfect for quick cooking. Simply coat chicken thighs with Ishiri and grill them to create a delicious main dish. The ultimate time-saving dish is rice with raw egg on top. This is also delicious.

⑤It's difficult to travel abroad now

→ Thai fish sauces like nam pla, Vietnamese nuoc mam, and Italian colatura are all made from anchovies, but they're all the same fish sauce. Use this instead to feel like you're traveling abroad at home. It's also great for Asian dishes, pasta, and pizza. It's a pleasantly different flavor from the authentic one, but still easy to eat.