Regional cuisine of Ishikawa region
Cooking Classes in Japan
airKitchen allows travelers from all around the world to book and experience authentic cooking classes. Chose your best cooking class from 1000+ classes.
Wagashi (Traditional Japanese Sweets)
Kanazawa, a historic castle town, is celebrated as one of Japan’s top three regions for wagashi (和菓子, traditional Japanese sweets). Strolling through the ...
Wajima Fugu
Wajima City in Ishikawa Prefecture is home to Wajima Port, one of the region's leading fishing ports that brings in a rich bounty of seafood from the Sea of ...
Hodatsushimizu Omurice
Hodatsushimizu Omurice (宝達志水オムライス) is a new local specialty inspired by the birthplace of Shigeo Kitahashi, a French cuisine chef and the founder of...
Tochi Mochi
Tochi Mochi (栃もち, Tochi mochi) is a traditional delicacy from the Hakusan foothills, distinguished by its slightly brownish color and tiny dark specks. Hi...
Komatsu Udon
Komatsu Udon (小松うどん, Komatsu udon) is a local specialty from Komatsu with a legacy spanning over 300 years. It is known that the famous haiku poet Matsu...
Goshiki Manju
Goshiki Manju (五色饅頭, Goshiki manju) is a beloved specialty of Kanazawa and consists of five types of traditional Japanese confections bundled together. ...
Kamo Nabe (Duck Hot Pot)
Kamo Nabe (鴨鍋, Duck Hot Pot) is a traditional dish that showcases the exceptional taste of wild duck, a specialty of Ishikawa Prefecture, which has long be...
Kobako Crab
Kobako Crab (香箱ガニ, kobako gani) refers to female snow crabs harvested in Ishikawa Prefecture. These crabs are about half the size of the male snow crab, ...
Shio Yakisoba
Shio Yakisoba (塩焼きそば, Shio yakisoba) was created around 60 years ago by the owner of a Chinese restaurant who, inspired by Chinese stir-fried noodles kn...
Noto Kanburi (Winter Yellowtail)
Noto Kanburi (のと寒ぶり, Winter Yellowtail) is a prized catch from Ishikawa Prefecture's winter season. This migratory fish begins its journey northward aro...
Kabura-zushi
Kabura-zushi (かぶらずし, Kabura zushi) is a traditional fermented delicacy from Ishikawa Prefecture made by sandwiching salted turnips with salted yellowtai...
Ishiru Hot Pot
"Ishiru" is a traditional fish sauce hailing from the Noto Peninsula in Japan. The name is believed to have originated from the local pronunciation of "uoshi...
Ebisu (Berobero)
"Ebisu (えびす, Ebisu)" is a traditional dish made with eggs set in agar jelly, commonly enjoyed during festivals and celebrations in Japan. It is believe...
