Ishiri / Ishiru (Noto Fish Sauce) (Ishikawa): season, origin and where to buy

Seasonal calendar

As a processed product, it is available year-round.

Timing shifts with the weather and conditions in each region.

Official registration details (MAFF)

The registered description as published by the Ministry of Agriculture, Forestry and Fisheries.

Characteristics

The traditional manufacturing method, which utilizes the natural fermentation power of the ingredients to ferment and age for a long period of time, produces the rich flavor and unique flavor of "ishiri", and it is recognized as one of the three major uo-joyu (fish sauce) in Japan. It has been established as an all-purpose seasoning indispensable for local dishes such as "Ishiri no Kaiyaki" and "Benzuke".

Link with the production area

Fermentation technology for fish sauce has been developed owing to the abundant ingredients such as squid and salt since ancient times, the climate of the production area suitable for long-term fermentation, and the importance of preserved foods for surviving harsh winters. With the spread of soy sauce, fish sauce disappeared throughout Japan, it has been used in many dishes in the Noto area since the Edo period until today.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/250701_1.html)

Where to buy

As a rule, only products that meet the registered standard may use a GI name (with exceptions such as prior use). Check for the GI mark and the place of origin to tell it apart from ordinary products with similar names.

Find on furusato nozei (opens in a new tab)Find online (opens in a new tab)

These links go to Japanese-language shops; check whether they ship overseas.

Some shop links on this page are affiliate links; we may earn a commission at no extra cost to you.

FAQ

A traditional fish sauce from the Noto area of Ishikawa, fermented and aged for a long time using the natural fermenting power of its ingredients. Regarded as one of Japan's three great fish sauces, it is an essential seasoning in local dishes such as ishiri no kaiyaki and benzuke. It is also called yoshiru.

Ishiri / Ishiru (Noto Fish Sauce) is produced in Wajima City, Suzu City, Nanao City, Noto Town, Anamizu Town, and Shika Town, Ishikawa Prefecture.

Ishiri / Ishiru (Noto Fish Sauce) is shipped all year round. As a processed product, it is available year-round.

Look for it via furusato nozei (hometown tax donation) and online shops. Check the GI mark and the place of origin before you buy.

Ishiri / Ishiru (Noto Fish Sauce) was registered as a Geographical Indication on March 27, 2024 (Registration No. 146). The registered producer group is Noto Ishiri Ishiru Seisansha Kyogikai (Noto Ishiri and Ishiru Producers Association).