ABSTRACT
Fish sauce is one of the seasonings produced and used worldwide since ancient times. These days, it is produced and consumed mainly in Southeast Asia, such as nam pla of Thailand, nuoc mam of Viet Nam, and patis of Philippines [1]. Although it is not a major sauce, sh sauce also is produced in Japan and is used as a seasoning for a variety of processed foods, such as instant noodles. Ishiru is one of the representative sh sauces in Japan that is produced in the peninsula area of Ishikawa Prefecture. In the area facing the Toyama Gulf, squid is the major shery product, and its inside is used as a starting material for ishiru. In the area facing the Japan Sea, ishiru is produced from sardine.
