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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| 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.
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 ishiru/ishiri retail (Noto regional)
What it is
Fermented fish sauce from squid or sardine, Noto Peninsula heritage.
Typical uses in Japanese products
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. |
Example products
Example finished products will be added after verification of Noto origin.
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- MEXT 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.