Ishiru
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 

 De liquamine piscium
 "Fish sauce" in Nancy Singleton Hachisu, Preserving the Japanese Way (Andrews McMeel, 2015) pp. 118-141 
 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) 

 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 
 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

Ars coquinaria Iaponica
Liquamina
Verba Iaponica
Cephalopoda