Ishiru / Shottsuru (Fish Sauce)
Ishiru / Shottsuru
Japanese: いしる・しょっつる（魚醤）
A liquid seasoning obtained by salt-fermenting seafood over long periods. Distinct fish sauce cultures exist across Japan.
Fish sauce is a liquid seasoning made by breaking down seafood proteins with salt and microorganisms. Noto Peninsula's ishiru uses squid or sardines; Akita's shottsuru uses sandfish (hatahata). Both undergo one to three years of aging to concentrate amino acids into intensely umami-rich seasoning. Belonging to the same lineage as Thai nam pla and Vietnamese nuoc mam, each locale's fish and climate cultivate unique flavors. Fish sauce is where the sea meets fermentation. Ishiru comes in squid-intestine and sardine varieties with different flavors. Noto's ishiru is used in hot pots; Akita's shottsuru in shottsuru-nabe, supporting winter tables. They demonstrate the diversity of Japan's fish sauce culture linking local marine bounty with fermentation.