🍱 Aimaze

The Noto Peninsula is surrounded by the sea on three sides. The sticky soil, represented by red soil, gives the vegetables grown a unique flavor. The vegetables produced by taking advantage of this climate are branded as "Noto vegetables". They are categorized as "traditional Noto vegetables" or "Noto specialty vegetables" based on the criteria such as: they must have been cultivated for at least 30 years, have an organization such as a subcommittee, and be widely distributed to the public. About 20 varieties of crops, including Noto daikon (Japanese radish), Noto pumpkin, mikohara kuai (arrowhead), and kinshiuri (spaghetti squash), have been certified. The Noto region is blessed with a rich environment for vegetable cultivation, which has given rise to a variety of local dishes using local vegetables. One of them is "Aimaze". “Aimaze” is a traditional dish eaten mainly in the Noto region. It is a simmered dish made mainly of root vegetables such as daikons and carrots. The vegetables used are seasonal and locally grown, so they vary in appearance and taste. A wide range of arrangements have been made and passed on to the present day. This dish varies depending on the region.