Most fish sauces are sharp, salty, and used mainly in Southeast Asian cooking. Ishiru Dashi is different. It’s a traditional fish sauce from Ishikawa Prefecture, slowly fermented from sardines and squid, then blended with bonito and mackerel to create a deeper, rounder umami. Instead of being just a salty accent, it acts like a fully balanced dashi, adding richness and complexity with very little effort.

Because it’s pre-blended with broth ingredients, it’s easier to use than raw fish sauce. A small splash seasons curries, hot pots, soups, stir-fries, and even rice dishes without overpowering them. It also contains no soy or wheat, making it a practical alternative for those looking to avoid grain-based seasonings.

Features

• Traditional ishiru fish sauce base from Ishikawa Prefecture
• Deep, well-rounded umami from sardine, squid, bonito, and mackerel
• Easy liquid format for seasoning soups, stir-fries, and marinades
• Can be used as a soy sauce alternative for those avoiding soy and wheat
• Versatile across Japanese, Western, and Chinese dishes

Instructions

Recipe ideas to try: For curry, add about 3 tablespoons at the end of cooking for deeper flavor. For hot pot, dilute 6 to 7 times with water to create a simple broth. For soup with gyoza, use the same 6 to 7 times dilution, add gyoza, and finish with green onions or herbs. For daily use, it works well in fried rice, stir-fries, and even poured over rice with a raw egg.

Details

• Contents: 300ml
• Ingredients: Sardine fish sauce (domestically produced), dried bonito extract, starch syrup, squid fish sauce, dried mackerel shavings, sugar, salt, yeast extract, alcohol
• Nutritional information (per 100ml): Energy 57kcal, protein 4.6g, fat 0g, carbohydrates 9.6g, salt equivalent 9.0g
• Storage instructions: Store at room temperature, away from direct sunlight, high heat, and humidity
• Notes: Contains no soy or wheat ingredients
• Made in Japan