Food · Fermented foods

Ishiru / Ishiri (Noto Fish Sauce)

いしる / いしり (Ishiru / Ishiri)

Also known as: Ishiru, Ishiri, Noto fish sauce, 魚汁, Ishikawa Noto specialty fish sauce

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At a glance

Category	Food
Japanese labeling name	いしる / いしり
Common Japanese notations	いしる, いしり, 魚汁, イシル, イシリ
Origin	Ishikawa Prefecture Noto Peninsula traditional fish sauce; the names ishiru and ishiri are regional dialect variants — both refer to fish sauce traditionally made from squid (ika-no-ishiri/ishiru) or sardine (iwashi-no-ishiru/ishiri); one of Japan's three great fish sauces alongside shottsuru (Akita) and ikanago-shōyu (Hyogo)
Typical functions	Heritage Noto regional cuisine signature, Foodservice specialty (kaiseki, izakaya regional cuisine)
Regulatory status in Japan	Standard food labeling. Noto regional brand. Fish/mollusc allergen recommended disclosure.

Ishiru / Ishiri (いしる / いしり) is Ishikawa Noto Peninsula traditional fish sauce — one of Japan's three great fish sauces (with shottsuru and ikanago-shōyu). Made traditionally from squid or sardine.

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Classification

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Product applications

Functions

Flavoring486

Regulatory tags

Culinary ingredient512

Origin

Marine-derived163

Common OEM product categories

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Bottled ishiru/ishiri retail (Noto regional)

Ingredient profile

Fermented fish sauce from squid or sardine, Noto Peninsula heritage.

OEM applications

Noto regional cuisine.

Premium kaiseki accent.

For OEM: regional Noto specialty retail OEM.

Regulatory classification in Japan

Standard food labeling. Noto regional. Fish/mollusc allergen recommended.

Regulatory classification in other markets

EU	Niche specialty fish sauce market.
USA	Niche specialty positioning.
China	Niche specialty positioning.
Korea	Niche specialty positioning.

Market reference formulations

Example finished products will be added after verification of Noto origin.

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Alternative ingredients

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Quick answers

What is Ishiru / Ishiri (Noto Fish Sauce)?: Ishiru / Ishiri (いしる / いしり) is Ishikawa Noto Peninsula traditional fish sauce — one of Japan's three great fish sauces (with shottsuru and ikanago-shōyu). Made traditionally from squid or sardine.
What is the regulatory status of Ishiru / Ishiri (Noto Fish Sauce) in Japan?: Standard food labeling. Noto regional brand. **Fish/mollusc allergen recommended disclosure.**
What products typically use Ishiru / Ishiri (Noto Fish Sauce)?: Bottled ishiru/ishiri retail (Noto regional)
Where does Ishiru / Ishiri (Noto Fish Sauce) come from?: Ishikawa Prefecture Noto Peninsula traditional fish sauce; the names ishiru and ishiri are regional dialect variants — both refer to fish sauce traditionally made from squid (ika-no-ishiri/ishiru) or sardine (iwashi-no-ishiru/ishiri); one of Japan's three great fish sauces alongside shottsuru (Akita) and ikanago-shōyu (Hyogo)
What is the INCI / JSCI labeling name for Ishiru / Ishiri (Noto Fish Sauce)?: JSCI: いしる / いしり

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References

文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — いしる/いしり

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.