🍲 Ishiru-nabe (Ishiru Hotpot)

"Ishiru" refers to a type of fish sauce specific to the Noto region. "Ishiru" is believed to be a regional variation derived from the pronunciation of "uoshiru," a type of fish soup. Some regions also refer to it as "Ishiri" or "Yoshiru." While there is no established theory, it is believed that "Ishiru" was being made at least as early as the 1700s. Additionally, according to one theory, the origin of "Ishiru" is said to date back to the Yayoi and Kofun periods. "Ishiru" primarily uses the internal organs of Japanese flying squid (surumeika) as its main ingredient. However, depending on the region, other fish such as Pacific saury, round herring, mackerel, and horse mackerel may also be used. Natural salt is added, and after being salted, it undergoes fermentation and aging for several years. Each region insists that their local fish sauce is the best, showcasing the distinctiveness of this seasoning. In an era when the distribution network was not as well-established as it is today, in mountainous regions where it was difficult to obtain fish, people sought "Ishiru" to add its umami flavor and exchanged it for rice. It is characterized by a unique taste and aroma, with the umami from seafood infused. It is versatile, used in various dishes such as sashimi, overnight-dried fish, and simmered dishes. "Ishiru Nabe," a hot pot dish made with seasonal seafood and vegetables, and "Ishiru no Kaiyaki," grilled shellfish with "Ishiru," are local winter classics. "Ben-zuke," where daikon radish, eggplant, and turnip are pickled in "Ishiru," is also a famous regional dish. It is one of the "Three Great Fish Sauces of Japan," alongside "Shottsuru" from Akita Prefecture and "Ikanago Shoyu" from Kagawa Prefecture.