Regional cuisine of Ishikawa region
Kaburazushi
Kaburazushi is a traditional fermented food from Ishikawa prefecture made by sandwiching “salted amberjack” between “salted turnips” and marinating them in r...
Black-throated skinnip
“Nodoguro,” which lives at depths of 100 to 200 meters, is a local specialty of Kanazawa city in Ishikawa prefecture. It is said to be a “fish that is out of...
Noto Kanburi
Yellowtail, which is a migratory fish, begins moving northward from June to July, and spends time in the waters of Hokkaido from summer to fall. In order to ...
Shio yakisoba
Shio yakisoba, which was created about 60 years ago by the owner of a Chinese restaurant in search of further deliciousness by taking a hint from Chinese sti...
Incense box crab
It refers to female snow crab landed in Ishikawa prefecture. Box crabs are about half the size of Kano crabs (male snow crabs), and although they are small, ...
Japanese confectionary
Kanazawa, which has flourished as a castle town since ancient times, is regarded as one of Japan's top three Japanese confectionary stores, and when you walk...
Goshiki manju
Kanazawa's specialty “Goshiki manju” is an assortment of 5 types of fresh confectionary. In Keicho 6, Tamahime, the daughter of Tokugawa's second shogun Hide...
Komatsu udon
Komatsu udon, which is said to have been eaten by the haisheng Matsuo Basho, is a specialty of Komatsu that has a history of over 300 years since it was deli...
Tochimochi
Tochimochi, which has dark grains and is slightly brownish, has been eaten since ancient times at the foot of Mt. Hakusan. A long time ago, in mountainous ar...