Ishiru Pickles

Learn how to make ishiru pickles! Made with a fermented fish sauce from the Noto region of Japan, these pickles are briny, salty, and full of umami.

I was surprised when I found out that Japan had its own type of fish sauce. I thought fish sauce was a specialty from the Southeast Asian regions as it’s such a commonly used ingredient over there. But as it turns out, Japanese fish sauce is more common than I expected as many regions have their own special kind. The one I am using for this recipe is called ishiru or ishiri sauce. It’s from the Noto region which is just north of Kanazawa, and has been around for a few hundred years. It’s used as a dipping sauce for sashimi, as a pickling ingredient, and to flavor simmered dishes and hot pots. For this recipe, I will use it to make simple vegetable pickles.

If you cannot find ishiru sauce, go ahead and use regular fish sauce. The main difference between the two are in the seafood that’s used to make them. Ishiru sauce is made from a mixture of squid, mackerel, and sardines, and has a strong squid flavor that’s also rich in umami. Other fish sauces are made using only anchovies for a taste that’s pungent and salty. The result will be a little different but just as delicious!

Ishiru Pickles Ingredients

• Vegetables: I am using a mix of daikon, carrot, and cucumber, which are common vegetables used to make pickles in Japan. If you would like to change it up, I suggest choosing vegetables that have a high water content and a nice crunch such as cabbage, radish, and onion.
• Ishiru/ishiri sauce: Ishiru or ishiri sauce is the Japanese version of fish sauce. Unfortunately, it’s not a sauce that’s easy to find outside of Japan although I have seen it in some Japanese supermarkets. Look for Kaneishi Noto No Gyusho Ishiri sauce, or ask someone in the store to help you find it. If you can’t find it, it’s okay! As I previously mentioned, you can use regular fish sauce to make these pickles too. The result will be similar with slight differences in saltiness and umami.
• Sake: Cooking sake or drinking sake is fine for this recipe. The sake will add a little sweetness and enhance the overall taste of the pickling liquid.
• Mirin: Mirin also adds sweetness and a touch of umami. Use real mirin (which contains alcohol) if you can find it as the flavor is much more complex and deep.
• Water: A little water to tone down the saltiness of the pickling liquid.
• Dried chili pepper: Adding a chopped dried red chili pepper is optional but I personally love the subtle heat and smokiness it imparts.

How to Make Ishiru Pickles

Scroll down to the recipe card for the full recipe.

1. Chop all the veggies and measure the sauces. It’s always easier to cook when all the ingredients are in front of you, prepped, and measured.
2. Boil the pickling liquid. Add the ishiru sauce, mirin, sake, water, and dried chili in a small cooking pot and bring the mixture to a boil. Turn the heat off and let it cool down for a few minutes.
3. Add everything to a storage bag and let the veggies pickle. Add the pickling liquid and vegetables to a storage bag and take as much air out as you can before sealing it. Put the bag on a plate – in case the bag opens and leaks, it’s easier to clean up – and refrigerate for at least 3 hours. Flip the bag every 15 minutes or so to ensure all the vegetables are pickled evenly.
4. Serve the pickles. When you are happy with the flavor of the pickles, take them out of the bag and put them in a pickling jar or other storage container. Enjoy them on their own or with a bowl of rice!

Serving Suggestions

As previously mentioned, these ishiru pickles can be enjoyed on their own as a snack or as a side to a bowl of rice. They also make a great addition to Asian style salads, as a topping to banh mi sandwiches or other types of sandwiches. Lastly, try adding them as a flavor addition to a piece of steamed fish, grilled chicken, or tofu. Delicious!

Other easy homemade pickles you might like to try: Pickled red cabbage, Japanese style watermelon rind pickles, salted pickled cabbage, spicy pickled vegetables, pickled cherry tomatoes, tsukemono, pickled daikon.

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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