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Traditional Ingredients

Flatt’s Ishiri (squid sauce )

  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)

  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)

    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 …

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