Traditional Ingredients
Flatt’s Ishiri (squid sauce )
February 11, 2019 Traditional Ingredients
iFlatt’s Ishiri Ishiri is a traditional fish sauce that originated in Noto-cho town in Ishikawa Prefecture. There are two general types of Ishiri, based on the ingredients used. The Toyama Bay area of Noto Peninsula uses the intestines of the Japanese squid (sumeika). The Sea of Japan area uses the Japanese sardine (iwashi) as its principal …
Flatt’s Konka iwashi (sardines fermented in rice bran)
February 3, 2019 Traditional Ingredients
Konka iwashi 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 …
Yuzu (Japanese citrus)
February 1, 2019 Traditional Ingredients
Yuzu is a Japense citrus fruit. The flavour is tart, closely resembling that of the grapefruit, with overtones of mandarin orange, although it is rarely eaten as a fruit. Its aromatic rind is used in Noto cuisine to garnish many dishes, and its juice is commonly used as a seasoning in the same way that lemon is used …
