Ishiru, litteris Iaponicis いしる, est liquamen in Iaponia e Sardinope melanosticto aliisque piscium speciebus factum; ishiri, litteris Iaponicis いしり, est garum ex intestinis cephalopodis Todarodis pacifici confectum. Sunt qui, distinctione productorum recognita, distinctionem vocabulorum non faciunt.

Bibliographia

• Hajime Tanaguchi, Toshiki Enomoto, Toshihide Michihata, "Physiological function of a Japanese traditional fish sauce, ishiru" in Ching T. Hou, Jei-Fu Shaw, edd., Biocatalysis and Agricultural Biotechnology (CRC Press, 2009) pp. 199-206 (Paginae selectae apud Google Books)

De liquamine piscium

• "Fish sauce" in Nancy Singleton Hachisu, Preserving the Japanese Way (Andrews McMeel, 2015) pp. 118-141 (Paginae selectae apud Google Books)
• Hiroshi Itoh, Hiroshi Tachi, Sayuki Kikuchi, "Fish Fermentation Technology in Japan" in Cherl-Ho Lee, Keith H. Steinkraus, P. J. Alan Reilly, edd., Fish Fermentation Technology (Tokii: United Nations University Press, 1993) (pp. 177-186 apud Google Books)

De liquamine cephalopodum

• Sally Grainger, The Story of Garum: fermented fish sauce and salted fish in the ancient world (Londinii: Routledge, 2021) pp. 141-143
• T. Kuda, "Quality control and fermentation procedures in fish products" in Wilhelm Holzapfel, ed., Advances in Fermented Foods and Beverages pp. 377-390 (Paginae selectae apud Google Books)
• T. Ohshima, A. Giri, "Fish sauce" in Encyclopedia of Food Microbiology (2a ed. 2014) excerptum

Nexus externi

De liquamine cephalopodum

• About ishiri
• The story of ishiri
• Flatt's ishiri