Oboro kelp mackerel sushi
It is a gem of thick and fresh local sea mackerel that was premined with vinegar with original vinegar on top of savory sesame vinegar and sweet vinegar ging...
Pickled mackerel in heshiko
Heshiko is a traditional dish from the Wakasa region of Fukui prefecture where salted mackerel is marinated in bran. It is made when mackerel is picked up in...
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...
Ebisu (berobero)
Ebisu is sometimes an egg agar and is an essential food for every festival or celebration. It is said that there are roots in the “egg agar” described in th...