Food · Fermented foods
Ikanago Shōyu (Sand Lance Fish Sauce)
いかなごしょうゆ (Ikanago Shōyu)
Also known as: Ikanago shōyu, Sand lance fish sauce, いかなご醤油
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| Category | Food |
|---|---|
| Japanese labeling name | いかなごしょうゆ |
| Common Japanese notations | いかなごしょうゆ, いかなご醤油 |
| Origin | Sand lance fish sauce; specialty fermented condiment based on sand lance (ikanago) fish; principal regional production Hyogo (the established home of sand lance fish sauce production) |
| Typical functions | Heritage regional fish sauce — distinctive umami profile, Specialty cuisine ingredient |
| Regulatory status in Japan | Standard food labeling. Hyogo regional brand. **Fish allergen recommended disclosure.** |
Ikanago-shōyu (いかなごしょうゆ) is sand lance fish sauce, a Japanese gyoshō (fish sauce) regional specialty from Hyogo Prefecture. Distinctive umami profile.
Classification
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Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Bottled ikanago-shōyu retail (Hyogo regional)
What it is
Fermented fish sauce from sand lance (ikanago).
Typical uses in Japanese products
Heritage regional cuisine.
For OEM: regional Hyogo specialty retail.
Regulatory classification in Japan
Standard food labeling. Hyogo regional. Fish allergen recommended.
Regulatory classification in other markets
| EU | Niche specialty fish sauce market. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Korea has its own gganari fish sauce tradition. |
Example products
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From the same origin
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References
- MEXT Standard Tables of Food Composition — いかなごしょうゆ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.