Ishiri/Ishiru/Yoshiru is a traditional fish sauce (uo-joyu) passed down from generation to generation in the Noto region of Ishikawa Prefecture, Japan. This product is a registered Geographical Indication (GI) in the processed food category.

Production Area and Registration

Ishiri's production area includes Wajima City, Suzu City, Nanao City, Noto Town, Anamizu Town, and Shiga Town, all within Ishikawa Prefecture. It was granted Geographical Indication protection on March 27, 2024. The applicant is the Noto Ishiri Ishiru Seisansha Kyogikai (Noto Ishiri and Ishiru Producers Association).

Production Method and Features

Ishiri is made from seafood such as squid, sardines, and salt. Traditional production methods are registered as an Intangible Folk Cultural Property by the national government. Production requires fermentation and maturation for at least one year, after which the solid components are removed to create a liquid product. The production process utilizes traditional methods that take advantage of Noto's climate, including the use of winter cold to prevent spoilage after pickling and the warm, humid summer conditions to promote fermentation. The product must possess a seafood aroma.

Geographical and Historical Context

The area off the Noto Peninsula, near the production area, is one of the fishing grounds in the Sea of ​​Japan, where warm and cold currents meet. Salt production has also been developed in the region since ancient times, allowing for the local supply of salt, an essential ingredient in the sauce.

Until 1955, ishiri was a product produced solely by fishing families in the region for their own consumption. Around 1985, some small producers began offering it to the market, initiating commercial production. In the following years, both changing eating habits and rising demand from restaurants and the food industry led to increased production.

Its Place in Local Cuisine

This sauce has been passed down through generations, adhering to the local culinary culture. In the Noto region, many local dishes utilize the original flavor of Ishiri, such as "Ishiri no Kaiyaki" (squid and vegetables cooked with Ishiri in a scallop shell) and "Benzuke" (pickled radish or cucumber in Ishiri).