| Report |
The "Ishiru and Yoshiru" of Noto is one of the three [ Japanese
] major nuoc mam, such as "Shotsuru" of Akita, and "Ikanago"
of Shikoku. It is the same as the nuoc mam of Vietnam, the nampla of Thailand,
etc. It is said that "Ishiru" considers it as a cuttlefish and
"Yoshiru" uses a sardine as materials.
Apparently, although a kind of soy sauce tends to be thought, usage uses
as DASHI or a seasoning. The yellowtail soaked and dried in "Ushiru"
came to hand, and was grilled and eaten this time.
When it eats, there is delicacy out of which the taste of the ingredient also different from a dish grilled with salt has come. It is taste like a tuna like a bonito. Although it is slightly light-seasoned touch, it is delicious as for a dish of boiled rice, and tight also to the relish of alcohol.
In yellowtail baking, I can rarely eat. As for this, nice dark-flesh is also OK.
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Japanese : Ishiru-boshi
Name : Fishery products artefact
Article name : soaked in dried way of handmade ishiru soy sauce
Raw materials : yellowtail fish, soy sauce, nuoc mam, sugar, mirin, alcohol,
seasoning, the charge of acidity, caramel coloring matter, sweetener, soybean,
wheat and milk, and mackerel are included in part.
Maker : Nishiwaki Fisheries Wajima Factory
Wajima-shi, Ishikawa |
/ Top > Ishikawa
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Ishiru Soup Stock 
