Synopsis

For generations, fermented foods have formed a cornerstone of Noto’s culinary traditions. This region of Ishikawa Prefecture boasts a particular specialty: ishiri, a fermented fish sauce unique to the area. Benjamin Flatt, an Australian chef now residing in Noto, incorporates ishiri and other local ingredients into his "Noto Italian" cuisine served at his renowned guesthouse. The restaurant accommodates only four parties daily. Peter Barakan speaks with him about his dedication to preserving tra