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Pungent regional Japanese fish sauce
- Shottsuru (塩魚汁) is a pungent regional Japanese fish sauce similar to the Thai nam pla. The authentic version is made from the fish known the hatahata (Arctoscopus japonicus or sailfin sandfish), and its production is associated with the Akita region.
en.wikipedia.org/wiki/Shottsuru
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Shottsuru (塩魚汁) is a pungent regional Japanese fish sauce similar to the Thai nam pla. The authentic version is made from the fish known the hatahata ( Arctoscopus japonicus or sailfin sandfish ), and its production is associated with the Akita region.
Jan 22, 2024 · Shottsuru （しょっつる） is a fish sauce brewed in Akita Prefecture. It was originally called shio-jiru （Salt soup, 塩汁）, but the pronunciation changed with the dialect of Akita. It is famous as one of the big three fish sauces in Japan. Big 3 fish sauce in Japan: Shottsuru （しょっつる）- Akita Prefecture. Ishiru （いしる）- Ishikawa Prefecture.
- Shottsuru. Shottsuru is the best known Japanese fish sauce of all. Nihonmono writes that shottsuru originated in the early Edo period and was first made for private use by Daimon Sukeuemon.
- Ishiru. Ishiru is also sometimes spelled “ishiri” or “yoshiru”. Its name is a portmanteau of “io” (fish) and “shiru” (soup). Noto’s Satoyama and Satoumi Digital Archive writes that the east coast typically uses squid liver to make ishiru.
- Ikanago shoyu. The name of ikanago shoyu comes firstly from “ikanago”, the name of a small, thin, silvery fish usually called a “sand lance” or “sand eel” in English, and secondly from “shoyu”: the word for soy sauce.
- Ayu. Ayu fish sauce, made in the city of Hita in Oita Prefecture from freshwater fish, takes its name from the fish used to make it, the ayu sweetfish.
Mar 20, 2015 · ”Shottsuru” is one of these fish sauces. It is said that ”shottsuru” originated in the beginning of the Edo period. It is said that Daimon Sukeuemon first made it for private use.
- Shottsuru
- Ishiru
- Ikanago-Shoyu
- Conclusion
What Is Shottsuru?
Shottsuru is made by salting and fermenting Japanese sandfish (hatahata) or sardines, and manufactured and marketed by several vendors in Akita prefecture. Japanese fish sauce made with these type of fish has relatively light and refreshing flavor compared to fish sauce in other countries. A hot pot dish seasoned with this shottsuru is a representative of Akita’s local cuisine.
What Is Ishiru?
Ishiru is made by salting and fermenting various fish and squid internal organs. It’s manufactured and marketed by several vendors in Ishikawa prefecture. Raw materials vary depending on where in Ishikawa prefecture it is produced. Highly caught seafood is used in each region including mackerel, sardine, horse mackerel, and Japanese flying squid. The name of the sauce may vary depending on the raw material, and the name can be the followings: Ishiru / Ishiri / Yoshiru / Yoshiri. The scent is...
What Is Ikanago?
Ikanago (sand eel / sand lance / small fish of the sea bass family) is a fry that has been eaten for a long time by people especially in the Kansai area. They often make “kugini (simmered small fish)” by boiling down the fry with soy sauce, sugar, mirin, and ginger.
What Is Ikanago-shoyu?
This fry young fish is also used as a raw material of fish sauce. Ikanago-shoyu is made by salting and fermenting ikanago, and manufactured and marketed by several vendors in Kagawa prefecture. It has very high salt concentration, so a major feature is that it has less unique smell than other fish sauces.
Suitable Dish
Due to the less unique smell, you can eat sashimi or cold tofu as it is like soy sauce. But, please be careful not to attach too much. If you still don’t like the smell, cook it in simmered dish or stir-fried dish just like the regular fish sauce. The smell will be suppressed by heating. When cooking, please try to use ikanago-shoyu in the same way as shottsuru and ishiru.
The 3 major Japanese fish sauce are the followings, and each uses fresh seafood from the area where it is produced. 1. Shottsuru (Akita prefecture) made from Japanese sandfish or sardines 2. Ishiru (Ishikawa prefecture) made from mackerel, sardine, horse mackerel, or Japanese flying squid 3. Ikanago-shoyu (Kagawa prefecture) made from Ikanago (sand...
Dec 14, 2022 · Shottsuru, like other fish sauces, is incredibly regional and comes from the small city of Akita, Japan, located in the Akita prefecture, on the coast of the Sea of Japan.
Aug 24, 2012 · The most well known one is called shottsuru (しょっつる）and is made in Akita prefecture, in the Tohoku region.) Generally soy sauce is made from a mixture of soy beans, wheat, salt and yeast. Some types of soy sauce also include fermented rice (kome koji) or amazake to give sweetness to the flavor.
