Ishiru-nabe (Ishiru Hotpot) ｜ Our Regional Cuisines

Ishikawa Prefecture

Ishiru-nabe (Ishiru Hotpot)

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Image source: Aoki Cooking School

Main lore areas

Noto Region
Main ingredients used

Ishiru (=local fish sauce), Various seafood, Various vegetables, etc.

History/origin/related events

"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.
Opportunities and times of eating habits

Even today, various producers across different regions continue to produce "Ishiru." It is supplied in bottles and plastic containers, making it readily available for purchase at supermarkets and other stores. Because it does not require much effort to cook, "Ishiru Nabe" is still an option on winter nabe menus.
How to eat

Cooking seasonal seafood, vegetables, and other ingredients in a hot pot with both broth and "Ishiru" is a popular way to enjoy the dish. Diluting the flavorful "Ishiru" with water and simmering it alone is also delicious. It tastes even better in kombu dashi (kelp broth). The widely known "Hotate no Kaiyaki," where scallop shells are used as a substitute for a pot, is also popular. This cooking method is said to have been introduced by the maritime trade between Hokkaido and Osaka using the Kitamae-bune, a group of merchant ships.
Efforts for Preservation and Succession

(Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
As the current soy sauce made from soybeans became more widespread, the consumption of "Ishiru" has been on the decline. Additionally, the aging of producers is also becoming an issue. Due to these circumstances, local producers and business associations have established the "Noto Ishiri-Ishiru Producers' Association." They promote the history of "Ishiru" and share recipes using "Ishiru." In addition, there has been a movement among local restaurants to develop new menus using ishiru.

source : “Kanazawa, Kaga, Noto: Home Cooking of the Four Seasons” (Author: Etsuko Aoki)

RECIPE

Ingredients (4 servings)

Napa cabbage 4
Daikon radish 1／2
Potato Small 4
Green Onion 2
Shirataki Noodles 1
Griiled Tofu 1 tofu
Fresh Shiitake mushroom 4
Enoki mushroom 1
Edible Chrysanthemum 1
Ishiru (=local fish sauce) 1／4 Cup
Dashi (=Japanese soup stock) 3 1／2 cup
Sake 3 tbsp.
Shichimi Togarashi
Yuzu

How to cook

1. Slice the napa cabbage thinly, cut the daikon radish into 1cm thick half-moons, and peel and cut the potatoes as needed.
2. The green onions should be sliced diagonally, cut the konjac noodles appropriately before grinding, and also cut the grilled tofu as needed.
3. Put dashi (Japanese soup stock) in a pot, add potatoes and daikon radish, simmer and season with ishiru, salt, and sake. Enjoy by simmering prepared vegetables, shirataki noodle, grilled tofu, and more.

Recipe Arrangements

If you add kawahagi (thread-sail filefish), sweet shrimp, ainame (rock trout), squid, etc., you can further enjoy the taste of seafood.

provider : “Kanazawa, Kaga, Noto: Home Cooking of the Four Seasons” (Author: Etsuko Aoki)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Ishiru-nabe (Ishiru Hotpot) ｜ Our Regional Cuisines

Ishikawa Prefecture