Connecting the Lost 'Sea Fermentation Culture' from Shimokitazawa to Noto

As Japan marks one year since the Noto Peninsula earthquake that occurred on January 1, 2024, the culinary world is turning its attention to the rich tradition of fermentation that characterizes this beautiful coastal region. An exciting event named "Noto Support Night" will be held on November 22, 2025, at cafe 明日も発酵ごはん nippon in Shimokitazawa, Tokyo, aiming to promote the traditional fermented seasoning known as "Ishiru". This event is not just about food; it's a bridge of culture connecting the depths of Noto's culinary heritage with Tokyo's vibrant food scene.

The Event's Essence

The event will showcase special courses featuring Ishiru, a traditional high-quality fish sauce produced in Wajima, alongside carefully selected miso and soy sauce from Tanigawa Brewery, and exquisite sake from Okuda Sake Brewery, which suffered damage from last year’s flooding. Attendees will have the chance to indulge in the unique tastes of Noto, a region renowned for its fermentation artistry. The menu will also introduce innovative new dishes that incorporate Ishiru’s profound flavor, including dried fish and Ishiru crispy potatoes, designed for easy integration into everyday dining.

What is Ishiru?

Ishiru is one of Japan's three major fish sauces, made by fermenting whole fish. In 2024, it was designated as an Important Intangible Folk Cultural Asset by the Japanese government, reflecting over a thousand years of food culture from Noto. However, the region has faced significant difficulties in sourcing the required fish due to the earthquake and heavy rains, making Ishiru a rare delicacy that now takes over two years to produce.

The Motivation Behind the Event

The idea for this event blossomed when the cafe owner participated in the "Noto Reconstruction Support Tour" organized by the Fermentation Life Promotion Association in October 2025. Visiting the production sites, the owner witnessed the destruction left in the wake of the earthquake: crumbled roads, dismantled structures in Wajima, and pristine waters where Ishiru is crafted. Meeting Ritsuko Iwasaki, the owner of Heguraya, and feeling her strong commitment to recovery fueled a desire to share this remarkable taste and her dedication with Tokyo.

Event Details

- Event Name: Noto Support Night - The Power of Food Through Fermentation
- Date: November 22, 2025
- Time: 18:30 - 21:00
- Venue: cafe 明日も発酵ごはん nippon (3-31-5 Kitazawa, Setagaya, Tokyo)
- Content:

- Special fermentation course using Noto ingredients
- Noto sake pairing experience
- Producer interview footage & Wajima drum performance
- Talk on recovery support

- Organizer: cafe 明日も発酵ごはん nippon
- Supervisor: Maki Koretomo (Chairperson of the Fermentation Life Promotion Association)
- Collaborators: Heguraya, Tanigawa Brewery, Okuda Sake Brewery, Wajima Ominato BASE

A Thoughtful Statement

"Fermentation is a culture that connects people. The dishes enjoyed in Tokyo can bring smiles to the producers in Noto, creating a small yet meaningful cycle of connection." — Maki Koretomo, Culinary Researcher and Chairperson of the Fermentation Life Promotion Association