- Fish sauce (sardine), Dried bonito, Dried mackerel, Starch syrup,
Squid sauce, Sugar,
- Net contents: 300ml
store at room temperature, away from heat and moisture
What is Ishiru?
Ishiru is a Japanese traditional fish sauce which is fermented naturally
over a year.
Ishiru has been made over 400 years in Noto area, where is popular
because of beautiful sea and rich sea products. This fish sauce
is ideal for cooked rice and noodles (rice and flour) as rice farmers
in Asia have been using a variety of fish sauces such as Nam-pura
in Thailand, Noc-Nam in Vietnam, Patis in Philippines and fo forth.
However, pure Ishiru includes 23% of sodium and is too salty to
use directly. So we blend Ishiru with Dashi (kelp and dried bonit)to
make your cook easier.
How to use “Fish Soup-Stock (Ishiru Dashi)”
Add some water and use it as aflavor enhancer for soup or use alittle
of this as atasty salt in cooking.
And also use for the preparation.
Ideal for vegetable and mushrooms as marinated seasoning, then grill
these vegetables with some olive oil.
Add some “Fish Soup-Stock (Ishiru Dashi)” to make traditional Japanese
Add this fish soup stock instead of soy sauce, natural amino acid
make the taste better.
1. the soup for Udon, Soba, Chinese noodle (ramen)etc.
2. soup for Oden stew or the boiled vegetables. Especially Japanese
traditional home cooking “Nikujaga”, simmered meat and potato.
3. Fried-rice or fried vegetables instead of using salt.