Introducing the top 10 unmissable local gourmet dishes from the Ishikawa region.
Introducing the top 10 unmissable local gourmet dishes from the Ishikawa region.
When visiting the Ishikawa region, be sure to enjoy the authentic local gourmet dishes at their best.
Table of Contents
Firefly squid
Hanton Rice
Sayori Sashimi
Kanazawa Curry
Ebisu (Berobero)
Noto Don
Ishiru Hot Pot
Gorojima Kintoki
Zuiki
Jibuni
Firefly squid
Not just Toyama: firefly squid is an Oku-Noto spring delicacy.
Toyama Prefecture is well known for firefly squid, but they are also caught in Oku-Noto, Ishikawa Prefecture, as a spring delicacy. Fresh firefly squid enjoyed in season is exceptional. Popular way...
Hanton Rice
A hearty Kanazawa omelet rice topped with fried seafood
Hanton rice, also called Hanton-style rice, is a Japanese yoshoku dish known as a local specialty of Kanazawa, Ishikawa. It consists of omelet rice topped with fried food and served with ketchup an...
Sayori Sashimi
Sayori, one of Hokuriku’s signature seafoods, is exceptionally delicious.
Ishikawa Prefecture ranks among Japan’s top producers of sayori (Japanese halfbeak). It is in season from early March to late May. Its translucent, elegant flesh is a mild white fish. Sayori is pri...
Kanazawa Curry
Not quite your usual katsu curry—this is Kanazawa Curry.
Kanazawa Curry is a distinctive style of curry rice served at curry restaurants mainly in Kanazawa and elsewhere in Ishikawa Prefecture. It features a thick, rich curry sauce, a large pork cutlet t...
Ebisu (Berobero)
For festive occasions like New Year’s and ceremonial events
"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 believed to trace back to dishes like "tamago k...
Noto Don
A local specialty bowl generously topped with Noto’s seafood and mountain produce.
Noto Don is a regional rice bowl dish served in the Oku-Noto area of Ishikawa Prefecture. It follows local guidelines: the rice must be Koshihikari grown in Oku-Noto, and the water must come from t...
Ishiru Hot Pot
A beloved winter classic from the Noto region
"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 "uoshiru" (fish broth), and in some areas, it ...
Gorojima Kintoki
One of Kaga’s traditional vegetables, Gorojima Kintoki is unforgettable after just one taste!
Gorojima Kintoki is a sweet potato grown mainly in the Gorojima and Awagasaki districts of Kanazawa, Ishikawa Prefecture, and in the Uchinada dunes. It has deep purple skin and a spindle shape, typ...
Zuiki
Crisp, refreshing taro leaf stalks
In Ishikawa, zuiki refers to the leaf stalks of Yatsugashira, a type of taro. The stalks are peeled, boiled, and often served dressed with vinegar. With a clean, refreshing taste and a crisp textur...
Jibuni
Jibuni, a local dish of Kanazawa passed down by chefs of Kaga.
Jibuni is one of the traditional Kaga dishes of Kanazawa, Ishikawa Prefecture. Duck is coated in buckwheat flour, wheat flour, or another flour and simmered, helping to lock in its savory flavor. T...
