Regional cuisine of Ishikawa region
Hodatsushimizu omelet
The birthplace of Mr. Shigeo Kitahashi, the founder of Osaka “Hokkyokusei,” a French chef who created “omelet rice” in the Taisho period, is in Hodatsushimiz...
Wajima fugu
Wajima in Ishikawa prefecture has one of the leading fishing ports “Wajima Port” in the prefecture, where many seafood from the Sea of Japan is landed throug...
Daikon
An essential part of Ishikawa Prefecture's traditional ingredients is buri. The compatibility of the buri and daikon is very good, and “Buri Daikon” is very ...
Hanton rice
Hanton Rice is one of Japanese Western dishes, also known as Hanton style rice. Hanton rice, known as a local dish in Kanazawa, Ishikawa Prefecture, is a Wes...
Jibu
Jibuni is one of the traditional dishes of Kanazawa, Ishikawa Prefecture, “Kaga cuisine”. You can confine the umami of meat by simmering duck meat with buckw...
Ishiru Nabe
“Ishiru” is a fish sauce that is transmitted to the Noto region. There is also a region called “Ishiri” or “Yoshiru” which is said to have been accented with...
Zuiki
Zuki made in Ishikawa Prefecture is a petiole of “yatsugashira” which is a type of taro. Peeled, boiled, and eaten with vinegar etc. It is a food that has be...
Kanazawa curry
Kanazawa curry is a curry and rice that has its own unique characteristics served at curry and rice shops in Ishikawa Prefecture, mainly in Kanazawa City. It...
steamed
There are “Kaga vegetables” as the brand vegetables certified by Kanazawa City. Among them, Kaga Lotus root is a vegetable that has a long history that has b...
Sayori sashimi
Ishikawa Prefecture boasts one of the top catches of sayori in Japan. Sayori is in season from early March to late May. The body of goodbye is a white fish t...