Throughout Asia similar fish sauces have been produced for thousands of years. It is unclear whether these Asian sauces were independent “discoveries” or whether they were influenced by travel along the ancient Silk Road trade routes connecting Eurasia and North Africa. Or, perhaps the Romans carried garum with them as they conquered territory in Western Asia. Within Asia, China was likely the source of “inspiration” for Viet Nam’s nuoc mam, Thailand’s nam pla. Cambodia’s tik trei and Korea’s aekjeot.
What about Japan? It boasts three kinds of gyoshō (fermented fish sauce), each hailing from a different part of the archipelago, all using locally available and abundant fish and seafood.
The Tohoku region’s Akita Prefecture is home to SHOTTSURU, where hatahata (Japanese sandfish) is plentiful.
Kagawa Prefecture on the Inland Sea is home to IKANAGO-SHŌYU. This deeply-flavored sauce is made from tiny ikanago(Japanese sand lance), a local delicacy.
Ishikawa Prefecture’s Noto Peninsula is home to two similar sauces: ISHIRI (made from squid) and ISHIRU (from sardines).
Visit my KITCHEN CULTURE Blog to learn more about Japan’s Funky Fish Sauces.
Stay connected.
I’m looking forward to your comments on the items I post to my Facebook page!
Follow me on Twitter!
I do hope you like it!
Elizabeth Andoh A Taste of Culture Culinary Arts Program Setagaya-ku, Tokyo 158-0095, Japan
Comments