Ishiri (also called Ishiru) is a fish sauce that has been handed down from ancient times in the Oku-Noto region at the tip of the Noto Peninsula.
It is one of Japan's three greatest fish sauces, along with Akita's Shottsuru and Kagawa's Ikanago-shoyu (sand lance sauce).
It has only two ingredients—salt and the internal organs of squid.
Fermenting these over a long period produces a fish sauce with a unique flavor.
It is a natural,all-purpose seasoning that condenses the flavor and natural features of Noto.