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Sauces and condiments from Japan
Ikanago shōyu is a fish sauce from Kagawa on the Seto Inland Sea, made by salting and fermenting ikanago, the Japanese sand lance. Kagawa counts it among Japan's three great fish sauces. Production died out and was later brought back.
A short entry: the sources we found record only what is said here about Ikanago shōyu itself.
| Ikanago (Japanese sand lance) | [sato1993] |
| Salt | [codex302] |
What changes: Sand lance are mixed with salt
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ikanago shōyu is a fish sauce from Kagawa on the Seto Inland Sea, made by salting and fermenting ikanago, the Japanese sand lance. Kagawa counts it among Japan's three great fish sauces. Production died out and was later brought back.
Shottsuru and ishiru, the other well-known Japanese fish sauces, come from the Sea of Japan coast. A 2001 Ōita report lists all three, with kōnago shōyu of Chiba, as the regional fish sauces that survived. Ikanago shōyu is the Seto Inland Sea fish sauce, made from sand lance, and it had died out before it was revived.
Fish sauce keeps because of its salt; Codex sets at least 200 g/l salt and at most 40 mg histamine per 100 g.
Every number is labelled with how it is known. How this atlas is made
Ikanago shōyu became a "phantom" fish sauce. Satō Masami, who succeeded in reconstructing it, described it in 1993. A 2015 Kagawa Prefecture workshop taught its history and how it is made.
