Ishiru is a type of fish sauce. It is made with squid liver on the east coast and with sardine on the west coast of the Noto Peninsula. Also called “ishiri” or “yoshiru”, it is regarded as one of the three best fish sauces in Japan, along with “shottsuru” in Akita and “ikanago soy sauce” in Kagawa. First, the ingredients are fermented with 30% salt for seven to nine months. Then, the liquid is drained from the barrel, boiled, filtered and cooled. Ishiru is used instead of soy sauce for sashimi and as a condiment for pot dishes. Shellfish boiled with fish and vegetables in ishiru is a local specialty. The name ishiru was made by combining “io” (fish) and “shiru” (soup).