Product Summary (Registration No.146)

Registration No.146 いしり・いしる

Registered name (Transcription) : いしり、いしる、よしる（Ishiri、Ishiru、Yoshiru）
Reference information : Ishiri、Ishiru（Soy sauce）

Category of product

Class 8 : Seasonings（Soy sauce）

Production Area

Wajima City, Suzu City, Nanao City, Noto Town, Anamizu Town, and Shiga Town, Ishikawa Prefecture

Registered Group

Noto Ishiri Ishiru Seisansha Kyogikai (Noto Ishiri and Ishiru Producers Association)

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.