This local dish of preserved fish is made by fermenting sardines in rice bran, chilli and salt for 1-3 years.
When used in cooking, the fish has a deep rich flavour similar in taste to anchovies.
Konka Iwashi is a typical home-style dish made in Noto. The techinique was taught to us by Chikako’s mother.
I love the flavour of Konka Iwashi and use it in my cooking all the time. Every year, I look forward to opening the new barrel of freshly fermented sardines.