🍱 Buri Daikon(yellowtail and Japanese radish)
When talking about the traditional foods of Ishikawa Prefecture, yellowtail is indispensable. In early winter, when the thunderous sound of "Buri Okoshi" (yellowtail roar) is heard, full-scale yellowtail fishing using set nets begins in the Uchiura district of Noto. Farmed yellowtail is now common, but wild yellowtail is said to be far superior in terms of fatty flavor and firmness. The yellowtail is especially fatty during the harsh winter season, and if eaten as sashimi, it is so fatty that it even keeps away soy sauce. It is a prized fish used in celebrations and gifts at the end of the year. It is also appreciated as a good luck food, as the name of the fish changes according to its size, such as "Kozokura", "Fukuragi" and "Gando", which looks like it is promoted. During the Edo period (1603 - 1868), freshly caught yellowtail was offered to the lord of the feudal domain before it was sold in the castle town. It was such a high-class foodstuff that there was a saying that "a piece of yellowtail is equal to a sack of rice", and was rarely consumed by the common people. You can enjoy a variety of yellowtail dishes in the prefecture, including the now-standard "Buri Daikon" (yellowtail and Japanese radish) and sashimi, as well as "Kabura Zushi" (yellowtail sandwiched between pickled turnip) and "Maki Buri" (fermented yellowtail).