Ishiru nabe is one of the local dishes that color the winter in Ishikawa Prefecture, and is especially popular on the Noto Peninsula. This hot pot, which warms you to the core during the cold season, is an indispensable dish for locals.

Let's explore the characteristics and history of Ishiru Nabe.

Characteristics of Ishiru Nabe

Ishiru nabe is a dish made with a special fish sauce called "ishiru" that is unique to the Noto Peninsula. Ishiru is one of the three major fish sauces in Japan, alongside shottsuru and ikanago soy sauce, and its rich flavor brings out the best in ishiru nabe.

Ishiru is a seasoning made by fermenting fish innards, and the fish used varies depending on the region. In the Sotoura region, "ishiri" is made using sardines and mackerel, while in the Uchiura region, "ishiru" is made from fermented squid innards. "Ishiru" made with squid in particular has a deep flavor that is unique to Noto. Recently, these are often collectively referred to as "ishiru."

Ishiru nabe is easy to make; just dilute the ishiru with kelp stock or water, simmer the vegetables, and then add seafood and meat. There are no set ingredients, so you can enjoy it with any combination of seafood, meat, Chinese cabbage, shiitake mushrooms, etc. Adding green onions or wakame seaweed will further enhance the Noto flavor.

As the pot simmers, the savory aroma of Ishiru spreads, whetting your appetite. Despite the simple cooking method, the rich flavor of Ishiru permeates the entire pot, making it surprisingly delicious. This dish, nurtured by the rich climate and traditions of the Noto Peninsula, continues to be loved by locals and visitors alike.

The History of Ishiru Nabe

Ishiru, the key ingredient in Ishiru Nabe's flavor, is a fish sauce that has been passed down since ancient times in the Noto region of Ishikawa Prefecture. The name is a corrupted version of "Uoshiru" (fish soup), and in some regions it is also called "Ishiri" or "Yoshiru."

In the Noto Peninsula, fish sauce made from fish and squid has been made since ancient times. There are various theories about the origin of ishuru, but it is confirmed that it existed at least as early as the mid-1700s in the Edo period. Fish sauce has a long history, with ancient Roman garum and fermented Chinese seasonings dating back to around 700 BC.

In Japan, too, it is believed that fish sauce was born during the Yayoi period when salting techniques for preservation were developed. Noto's ishuru uses different fish depending on the region, and has a variety of flavors. In the past, it was such a valuable seasoning that people in mountainous areas traded it for rice instead of fish.

Ishiru, with its deep flavor that condenses the umami of fish, is not only a secret ingredient, but is also an essential ingredient in the winter staple "Ishiru Nabe". Simply simmering seasonal seafood and vegetables in Ishiru will infuse the entire pot with a rich flavor. Adding kelp stock will enhance the deliciousness even more.

"Ishiru," which has been cultivated in the Noto region over many years, is still loved by locals and has been passed down as a traditional flavor.

Ishikawa sightseeing spots and how to access them

Ishikawa, where you can enjoy Ishiru Nabe, has many tourist spots. This time, we will introduce three popular tourist spots in Kanazawa City, Ishikawa Prefecture.

Kenrokuen Garden

Kenrokuen is one of the three most famous gardens in Japan, along with Kairakuen in Mito and Korakuen in Okayama. Kenrokuen was created over a long period of time by successive feudal lords of Kaga as a representative feudal garden of the Edo period. Kenrokuen is a stroll-style garden with a pond, an artificial hill, and a pavilion on a vast area of land.

Kenrokuen is loved by many tourists as a garden where you can enjoy the beauty of every season. Kenrokuen also holds regular light-up events, allowing you to enjoy a fantastical space that is different from the daytime. Other highlights include the Firefly Viewing Event held in the summer and the Nagatsuki no Dan, where you can enjoy the full moon in the fall.

Higashi Chaya District

Kanazawa's representative Higashi Chaya District is a tourist spot with a beautiful streetscape that strongly retains the atmosphere of the Edo period. With its red-lacquered teahouses and stone-paved streets, you can enjoy the feeling of having traveled back in time.

This area has been designated as an Important Preservation District for Groups of Traditional Buildings by the national government, and many historical buildings are preserved. "Shima" and "Kaikaro", symbols of the teahouse culture where geisha entertained visitors, are also open to the public, allowing you to feel the glamorous atmosphere of the time. Today, the area is lined with cafes and stylish souvenir shops, and is popular with tourists who rent kimonos and stroll around.

Omicho Market

Omicho Market, commonly known as Omicho, is a market that has been loved as Kanazawa's kitchen for about 300 years. It started as a dining facility for the Kaga domain in 1721, and now has about 180 stores lined up, selling a wide variety of food, including fresh seafood from the Sea of Japan, Kaga vegetables, pickles, and sweets.

The market is filled with the lively atmosphere of lively voices calling out to customers. Croquettes and fruits, local sushi and seafood bowls that you can enjoy eating on the go are very popular with tourists. In addition, at the restaurant district of Omicho Ichibakan, you can enjoy dishes made with fresh local ingredients. Many stores are open from the morning, and early morning seafood bowls and Kanazawa oden are excellent.

Access to Ishikawa Prefecture

Kanazawa City, which is attractive for its gourmet food and sightseeing, is easily accessible. It can be reached in about 2 hours and 30 minutes by Shinkansen from the three major metropolitan areas of Tokyo, Nagoya, and Osaka.

We also recommend taking a leisurely drive to Ishikawa. Find the best way to get there.

Location of Ishikawa Prefecture

summary

Ishiru nabe is a winter staple born from the rich nature and history of Noto. Its simple yet profound flavor is the result of the rich umami of ishiru.

If you visit Ishikawa Prefecture, be sure to try ishiru nabe.

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