Japanese With Ease: For a limited time free: Get cookbook

Ishiru: The Traditional Japanese Fish Sauce You Need to Try Today!

by Joost Nusselder Updated: August 23, 2022

I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

Ishiri’s preparation method goes back to the middle of the Edo Period in Japan, which lasted from 1603 to 1868. During this time, the traditional fish sauce from the Soto area, made with sardines or mackerel, was boiled and produced in a specific way that has been handed down through generations.

What is ishiru

10 Tips to Save a Bundle on Asian Ingredients!

Introducing our brand new FREE PDF guide: "Saving Secrets: Unveiling the Art of Saving Money on Asian Ingredients" It's your first newsletter email, so start saving today! 📚🧧

We'll only use your email address for our newsletter and respect your privacy

In this post we'll cover:

1 Describing the Traditional Ishiru Sauce
- 1.1 Restrictions on Ishiru’s Production
- 1.2 The Increasing Popularity of Ishiru
2 Conclusion

Describing the Traditional Ishiru Sauce

Ishiru is a traditional Japanese sauce that is made by boiling and fermenting fish or shellfish. The sauce is known for its strong and pungent flavor, which is achieved through the fermentation process. The sauce is often used as a condiment or seasoning in Japanese cuisine.

Restrictions on Ishiru’s Production

Due to the strong and pungent flavor of Ishiru, there are restrictions on its production and distribution in Japan. The presence of Ishiru can be offensive to some people, especially those who follow religious dietary restrictions. As a result, the production and distribution of Ishiru are limited, and it is not widely available in Japan.

The Increasing Popularity of Ishiru

Despite the restrictions on its production and distribution, the popularity of Ishiru is increasing in Japan and around the world. Many people are drawn to the unique and strong flavor of the sauce and are incorporating it into their cooking. As a result, there has been a growing demand for Ishiru, and some companies are starting to produce it on a larger scale.

Overall, the traditional method of preparing Ishiru sauce has a rich history in Japan and continues to be a unique and flavorful condiment in Japanese cuisine.

Conclusion

So there you have it- everything you need to know about ishiru. It’s a traditional Japanese sauce that’s perfect for cooking, and has a strong pungent flavor. I hope you’ve found this guide helpful and learned something new.

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.