散策 Sansaku

Food of Ishikawa

31 dishes

Aimaze📍 IshikawaThe 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.
Bekanabe📍 IshikawaIshikawa Prefecture has moderately low winter temperatures, although there is some snowfall, and summers are hot and humid. Fermented food culture took root by taking advantage of its unique climate. For example, “ishiru” is considered one of Japan's three major fish sauces. The main ingredient is the innards of the common squid, but the ingredients used vary depending on the region, such as Japanese sardines, round herring, mackerel, and horse mackerel. In addition, “narezushi,” which is said to be the origin of sushi, and “kaburazushi,” a representative of Kaga cuisine, are local dishes that make use of fermentation. Rice bran sardines, which are sardines pickled in rice bran, are also a traditional fermented dish in Ishikawa Prefecture. It is said that it became popular as a way to preserve large quantities of sardines at a time when there was no refrigeration technology. A long time ago, it was an indispensable preserved food in mountain villages during winter when food was scarce. It can be grilled with the rice bran still on, or it can be eaten as sashimi after washing the rice bran off with water. Since it has a high salt content, it goes well with rice as well as with alcohol. In the Noto region, “bekanabe,” a dish made with rice bran sardines, has been popular for a long time. It is a hotpot dish made with rice bran sardines, salted Chinese cabbage, mushrooms, etc. boiled in lees. As sardines are an economically popular fish, it is said that common people often had conversations such as “Shall we have it today too?” and “Shall we eat it tomorrow too?” This is said to be the origin of the “beka” in its name. In Chubu Noto, it is also called “kabushi” and “dobozuke.” Rice bran sardine kaiyaki, which uses scallops instead of a bowl, is a popular hotpot dish for one person. Although not in the Noto region, in Hakusan City in the southern part of the prefecture, “iji-iji nabe,” a dish made by simmering rice bran sardines and pickles, is eaten.
Buri Daikon(yellowtail and Japanese radish)📍 IshikawaWhen 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).
Daikon-zushi (Fermented sushi with daikon)📍 IshikawaAlong with "Kabura-zushi", this is a traditional fermented food representing Kaga region. It is a fermented food made by marinating Kipper and Daikon radish in Amazake (sweet sake made from rice and malted rice). The background of "Daikon-zushi" is largely due to the “Kitamae-bune”, a group of merchant ships that have been in contact with the local people since the feudal domain period. The“ Kitamae-bune” was a group of merchant ships that carried rice and fish from Hokkaido to Edo and Osaka via the Sea of Japan. Many goods from all over the country were brought to Noto, which was a base during the voyage. Herring was in particularly large supply and was one of the seafood that was easily procured even by the common people. Warehouses called "Nishin-gura" (herring warehouses) were scattered everywhere in the port towns to store large quantities of herring. “Migaki-nishin” is dried Herring from which the entrails and ovaries (herring roe) have been removed. In addition to being used for "Daikon-zushi" in the winter, it was also used for simmered dishes throughout the four seasons. It is a local dish that has taken root in a wide area of the prefecture. In Kanazawa City, Daikon radish slices are marinated in Amazake (sweet sake) with Herring, Carrots, and other small pieces of Daikon radish. In areas with heavy snowfall, Koji (malted rice) is used instead of Amazake, which tends to turn sour. “Gensuke -Daikon”, a Kaga vegetable with soft and sweet flesh, goes well with this dish.
Ebisu/Berobero (Chilled agar jelly with whisked egg)📍 Ishikawa"Ebisu" is a chilled Kanten (agar-agar) jelly with whisked eggs. It is an essential ceremonial dish for festivals and celebrations. It is said to have its roots in "Tamago Kanten" (egg agar-agar) documented in Edo-period cookbooks such as 'Edo Ryōri Tsū' and 'Ryōri Hyakuchin'. It was a delicacy crafted from eggs and sugar, which were precious commodities at that time. It is a staple item in osechi cuisine, and is placed on the first layer along with herring roe and kamaboko (red and white fish paste). It also has different names depending on the region. It is also referred to as 'berobero' due to its smooth appearance. It is also called "hayabeshi," and the name is said to be derived from the local confection "yubeshi" in Wajima City. "Yubeshi" is made by kneading yuzu fruit pulp and glutinous rice flour and steaming it, while "ebisu" can be easily made with agar and eggs only. This is said to have led to the name "Hayayubeshi," which in turn became "Hayabeshi". In Toyama Prefecture, where the former Kaga Domain was located, it is known by the name "bekkou." In Kanazawa and Noto, sugar and soy sauce are used as the base for seasoning, giving it a dark brown appearance similar to "bekkou" (amber). In Komatsu and the Kaga region, it is seasoned with sugar and salt, resulting in a whitish appearance. Because of its sweet and salty taste, some locals say they cannot tell whether it is a side dish or a snack.
Eggplant Somen📍 IshikawaIshikawa Prefecture was once known as a production area of the somen (thin noodles). In Wajima City, Okunoto, which used to be a major production area, the production of somen was rooted in the Muromachi period (1336 - 1573) and has a longer history than the lacquerware “Wajimanuri”. In the Edo period (1603-1868), the reputation grew even more, and it was exported to various regions. The common people used it as a specialty gift, and the famous brands were even used as a gift to the shogun (general). However, by the beginning of the Showa period (1926-1989), it declined as an industry, and the specialty was replaced by Wajimanuri. The "Daimon Somen" made in Tonami City's Daimon district in Toyama Prefecture is said to have been handed down from Noto through medicine peddlers in the late Edo period. The vestiges of the production center of somen can be seen in the local dish, "Eggplant Somen", eaten in Kanazawa City. “Eggplant Somen" is a dish of simmered eggplant and somen. Since the somen are simmered softly, they are eaten more like nimono (simmered dishes) than noodle dishes.
Goshiki namagashi📍 IshikawaIshikawa Prefecture is a place where the culture of eating rice cakes has taken root since ancient times. For example, "nenne dango" is a traditional Japanese snack in Noto. Nenne" means "baby," and this local dish was given to mothers after childbirth to help them produce good milk. Dumplings in two colors, red and white, are used as garnish for sushi or miso soup, and are also eaten as desserts such as zenzai (sweet red bean soup). Beko mochi," which is said to have come from Hokkaido to the Ogi area of Noto, is eaten on Dragon Boat Festival and spring festivals. Other rice cake dishes such as "aburi-mochi," "hippari-mochi," "tobitsuki-mochi," and "tochimochi" are eaten throughout the year in various parts of the prefecture. In Kanazawa City, which has a history as a castle town of the Kaga Domain, "Goshiki Nama Gashi" is eaten. It is said that in 1601, when Princess Tamahime, the daughter of the second shogun, Tokugawa Hidetada, married Maeda Toshinari, Kaga's official confectioner, Kashida Yoshizo, presented the sweets to her. Kashida was particularly particular about the container and dedicated it in a five-layered confectionery vessel. There are various theories about the five types of fresh confections in the containers, but each of them represents all things in the universe. The white round rice cake with red rice flour sprinkled on half of the rice cake represents the "sun," the white round bun represents the "moon," the round rice cake sprinkled with yellow rice cake represents the "mountain," the diamond-shaped rice cake filled with sweet bean paste represents the "sea," and the steamed Yokan represents the "village. This completes the "sun, moon, mountains, oceans, and villages," a representation of heaven, earth, and nature.
Hasu-mushi (Steamed lotus root)📍 IshikawaKaga Yasai is a brand of vegetables recognized by Kanazawa City. This brand name was first used in earnest in the Heisei era (around 1990). To be certified as a brand, the vegetables must be grown mainly in Kanazawa City and have been cultivated since before 1945. There are 15 certified vegetables, including sweet potatoes, Kaga futo cucumber, Gensuke daikon radish, bamboo shoots, and Kaga lotus root. Of these, Kaga lotus root has a long history of cultivation dating back to the feudal domain era. The Kahoku Lagoon reclaimed land, which spans two cities and two towns, including Kanazawa City, Kahoku City, and Tsubata Town, is a major production area. It is characterized by the short space between the joints, and the two joints at the tip are considered the tastiest. The meat is thick and has a pleasant crunchy texture. It is also called "rice cake lotus root" because of its high starch content. It is very sticky when grated, and the local dish "steamed lotus root" has long been eaten to take advantage of its stickiness. Kaga lotus root farming flourished from the late Meiji Period to the Taisho Period as it gained a reputation for its flavor. Many farmers built their own "lotus root palaces." The fifth lord of the Kaga domain, Tsunanori Maeda, planted lotus root seeds brought back from the Mino Province in the inner moat of Kanazawa Castle to grow ornamental flowers. "Hasu-mushi" is a local dish popular among the locals for its texture of Kaga lotus root. "Hasu-mushi" is a steamed dish made by grating Kaga lotus root and mixing it with other ingredients.
Hine-zushi (Fermented sushi)📍 Ishikawa“Hine-zushi” is a fermented food made by marinating salted fish with rice and allowing it to mature. The main production areas of “Hine-zushi “are located in the Okunoto region, including Wajima City, Anamizu Town, and Noto Town. The mountain village area in the Okunoto region has long been a granary area, where rice necessary for” Hine-zushi” was grown. In addition, the rivers that flow through the area provide fish such as "ayu" (sweetfish) and “ugui” (Japanese dace). For mountain villages with inadequate transportation infrastructure, "Hine-zushi" was not only a preserved food but also a valuable source of protein. In some areas, it is also called "susu". It is not known when it was first eaten, but there is a description of its existence in the "Collection of Offerings from various countries" compiled in the Edo period. It is said to have been served to guests at weddings, funerals, and festivals as an expensive item at that time. The flavor changes depending on the degree of salting and the period of maturation, and its unique taste has earned it the nickname "The Originator of Sushi". In recent years, river fish are not as abundant as they used to be, and there is no need to make preserved foods. Therefore, "Hine-zushi" using fresh marine fish is common. Horse mackerel, mackerel, "hachime" (mebaru), and other seafood are used, with horse mackerel and mackerel being the most common.
Isaza no Tamagotoji (Simmered Isaza With Egg)📍 IshikawaAnamizu Town is situated in the heart of the Noto Peninsula. The town is famous for the "Isaza" delicacy, which is a kind of ice goby fish. Locally, it is also known as "suberi" in the Kaga region. The fish has a clear body and is quite small, measuring only between 5 cm to 6 cm in length, and belongs to the goby family. The isaza fishing season begins in spring, which is considered the season of the fish. This is because the isaza swim up from the sea to spawn and gather in large numbers in the rivers of Anamizu Town. The traditional fishing method used in the area is called "Hocho," which involves using a four-handed net. This fishing method is still a springtime tradition, and many isaza are caught using this method. The best time to catch isaza is around mid-March. During this time, the fish are eaten live and whole. From April to May, the meat of the isaza grows a little larger, making it perfect for a variety of dishes. It can be used in soups, deep-fried, steamed in a bowl, and more. One of the standard dishes made with isaza is "simmered isaza with egg." In May, the same white croaker fish is caught in the Kaga and Mikawa regions, where it is called "suberu" and consumed.
Ishiru-nabe (Ishiru Hotpot)📍 Ishikawa"Ishiru" refers to a type of fish sauce specific to the Noto region. "Ishiru" is believed to be a regional variation derived from the pronunciation of "uoshiru," a type of fish soup. Some regions also refer to it as "Ishiri" or "Yoshiru." While there is no established theory, it is believed that "Ishiru" was being made at least as early as the 1700s. Additionally, according to one theory, the origin of "Ishiru" is said to date back to the Yayoi and Kofun periods. "Ishiru" primarily uses the internal organs of Japanese flying squid (surumeika) as its main ingredient. However, depending on the region, other fish such as Pacific saury, round herring, mackerel, and horse mackerel may also be used. Natural salt is added, and after being salted, it undergoes fermentation and aging for several years. Each region insists that their local fish sauce is the best, showcasing the distinctiveness of this seasoning. In an era when the distribution network was not as well-established as it is today, in mountainous regions where it was difficult to obtain fish, people sought "Ishiru" to add its umami flavor and exchanged it for rice. It is characterized by a unique taste and aroma, with the umami from seafood infused. It is versatile, used in various dishes such as sashimi, overnight-dried fish, and simmered dishes. "Ishiru Nabe," a hot pot dish made with seasonal seafood and vegetables, and "Ishiru no Kaiyaki," grilled shellfish with "Ishiru," are local winter classics. "Ben-zuke," where daikon radish, eggplant, and turnip are pickled in "Ishiru," is also a famous regional dish. It is one of the "Three Great Fish Sauces of Japan," alongside "Shottsuru" from Akita Prefecture and "Ikanago Shoyu" from Kagawa Prefecture.
Itoko-jiru📍 Ishikawa"Hoonko" is one of the traditional autumn events in Ishikawa Prefecture. It is a traditional event held on November 28th, which is the death anniversary of Shinran, founder of the Jodo Shinshu sect. The meal eaten after sermons in temples and affiliated households is called "Otoki (Toki)," and it is served to the guests who are gathered for the "Hoonko." "Itoko-jiru" is an essential part of the Hoonko meal. It is a soup made by slowly simmering various vegetables, with adzuki beans and tofu as the main elements, then flavoring it like miso soup. Adzuki beans were a favorite food of Shinran Shonin. It is said that those who participate in the ceremony are repaying their kindness to Shinran Shonin while eating "Itoko-jiru." There are many theories about the origin of the unique name "Itoko-jiru." One theory is that Itoko-jiru came from the "Otoko-jiru" eaten on "Otoko Hajime," the beginning of New Year preparations on December 8th of Japan's lunisolar calendar, or that the ingredients such as adzuki beans and tofu are related as "itoko" (cousins). Depending on the region, root vegetables such as daikon radish, burdock, and potatoes might also be considered as "itoko," and the interpretations vary by person and by region. Hoonko cuisine also includes a similar "Itoko-ni." This is made by slowly simmering adzuki beans with root vegetables. There is also a "Nanukadaki Gobo" made by simmering burdock for seven days. Yamaguchi and Yamagata Prefectures also have an "Itoko-ni," but they have little in common in terms of the cooking method, ingredients, and style.
Jibuni📍 Ishikawa“Jibuni” is a simmered dish that represents Ishikawa Prefecture. It is simmered with duck, sudare-fu (wheat-gluten bread) and seasonal vegetables. The duck is coated with flour, which makes it thickened. This samurai dish is believed to have been eaten since at least the Edo period (1603 - 1868). There are many theories as to its origin, such as that Takayama Ukon, a Christian feudal lord, learned it from a missionary and introduced it to the Kaga domain, that Okabe Jibuemon, who served as Toyotomi Hideyoshi's food service officer, introduced it from Korea, and that it was introduced by a wandering Russian. As to the origin of the name "Jibuni", there are various theories, including that it is derived from "Jibu” by Okabe Jibuemon and the onomatopoeic word "Jibu Jibu” for simmering. Funaki Dennai, known as "Knife Samurai", who worked in the kitchen of the Kaga domain, wrote down several dishes and their recipes in his book "Cuisine Chikara-so", including "Jibu Jibuni, Iridori (fried chicken), Yudori (hot water chicken), Noppei (vegetable soup) and Mugidori (wheat chicken)". The modern "Jibuni" is believed to be the recipe for Mugidori in the text passed down. It is said that the name of the dish was changed from Mugidori to "Jibuni" for some reason after a long period of time. When about 3,000 retainers were invited to the opening banquet of the Kanaya Goten, a villa of the Kaga domain lord, “Jibuni” with duck, Japanese parsley, sudare-fu and arrowhead were served to the lord.
Kabura-zushi (Fermented yellowtail sushi)📍 IshikawaA traditional fermented food representing Ishikawa Prefecture, with Salted yellowtail sandwiched between salted pickled Kabura (turnips). It is one of the "Nare-zushi", which is different from the traditional Sushi using Vinegared Rice, and is similar to pickles. There are various theories as to its origin. Some say that fishermen in Kanazawa City's Kaneishi Town began eating it as a New Year's event to pray for good catches and safety, while others say that it was served at a local hot spring hotel where the Maeda feudal lord visited for a hot-spring cure. However, its origins are not clear. It was eaten at least as far back as the Edo period. It spread when fishmongers and grocers brought handmade "Kabura-zushi" as a souvenir to their customers at the end of the year to replace their passbooks and as a greeting. “Buri ”(Yellowtail) is one of the ingredients that represent the Noto region. The fatty, “Kan-Buri ”(Yellowtail in winter) is delicious as “Sashimi”, simmered, or grilled. In the Edo period, freshly caught "Goyo-buri" was first presented to the feudal lord before it was sold at the castle town. It is said that the common people who were forced to be frugal rarely used it because it was such a high-class food that was called "1 Yellowtail, 1 bag of Rice (60kg of Rice)." Some say that "Kabura-zushi" started when people ate Yellowtail sandwiched between two pieces of “kabura ”(turnip) in order to eat it somehow.
Kaga Futo Kyuri no Ankake📍 IshikawaIn Kanazawa City, which once upon a time prospered as a castle town, specialty vegetables have been passed down since the feudal era. In order to hand down these locally-rooted vegetables to future generations, Kanazawa City has established a certification system for “Kaga vegetables” and is working to popularize and promote them. Kaga vegetables are defined as those which were cultivated before 1945 and are still being cultivated today in Kanazawa City. As of now 15 items are certified, including: Sweet potato, Kaga lotus root, Kaga pickled soybean, purple calyx eggplant, Gensuke daikon radish, and Kanazawa ippon green onion. Among the certified items, especially high-quality (outstanding) vegetables are distributed with a brand seal affixed. Kaga giant cucumber, one of the Kaga vegetables, is mainly produced in Uchigi Town and Kahoku within Kanazawa City. As the name suggests, the fruit is nearly 20cm long and grows to a diameter of 5cm to 6cm. Large ones weigh between 500g and 600g, much heavier than ordinary cucumbers. These cucumbers first appeared in 1936, when a farmer in the Kuan Town area inherited the seeds of short-cut cucumbers from the Tohoku region and started cultivating them. At that time they were similar to gourds, and due to natural crossbreeding over many years the fruit diameter grew rounder and the color changed from yellow to green. It's said that it took its current form around 1952. Today it has moved from open-field cultivation to greenhouse cultivation, and is shipped not only to the local area, but also to Tokyo and Kansai. Kaga giant cucumbers are used in vinegared dishes and soups, but “Kaga futo kyuri no ankake” is a popular summer staple dish.
Kishizu📍 IshikawaDaishoji-machi in Kaga City once prospered as the gateway to Daishoji Temple, one of the five Hakusan temples (Hakusan-ji's five branch temples). Kishizu" is a vegetarian dish served at Buddhist memorial services and on the occasion of Hoonko (a traditional event held around the anniversary of the death of Shinran Shonin, the founder of Jodo Shinshu). Kishizu" is a dish of delicacies from the mountains and the sea arranged in a brocade dish (the sauce is called "kishizu"). Kizuzu is a colorful arrangement of long, thin slices of kuzukiri, wakame seaweed, kikurage, bamboo shoots, sudare-fu, yuba (dried bean curd), and other delicacies. Like the traditional vegetarian dish "suizen" (pure white kuzu-kiri made of agar and rice flour) in Wajima City, it is eaten as a substitute for sashimi. Kuzukiri, divided into red and white pieces, is used especially for large-scale events, but is generally substituted with harusame (bean-starch vermicelli). In recent years, cucumbers and other vegetables have been used as chrysanthemum flowers to add a green tinge. The use of refreshing ingredients goes well with the savory sauce made from white sesame seeds and sakekasu (sake lees). In the old days, keshi nuts were used as seasoning, and it is said that the name "kishizu" came from "keshi vinegar.
Mako no Nitsuke (Stewed Cod Roe)📍 IshikawaIn Ishikawa Prefecture, when people mention "Tara" (Cod), it generally refers to Madara (Pacific cod) rather than Skesodara (Alaska pollock). As the temperature drops and spawning season arrives, Cod caught during this period is considered particularly delicious. Locals often say there's "no wasted part" of the fish, and various parts, from the head to the internal organs, are used in cooking. It can be served as sashimi with kombu(=kelp), and white cod roe is pickled in vinegar. Dried stick cod (Bou-dara) is also consumed as a traditional New Year's dish. In the active fishing region of Noto, cod fishing peaks from December to February. The taste of Noto cod has been renowned for a long time, and even in folk songs, it is praised as "Noto cod is the best." The city of Nanao in Noto holds the "Gottso Matsuri (Tara Festival)" to celebrate this local delicacy. One of the representative cooking methods passed down in Noto is the "Nitsuke" style for cod roe. "Nitsuke" involves simmering the roe in a simple mixture of soy sauce and mirin. While the "tara no ko-tsuke," where finely shredded cod roe is sprinkled on sashimi, is also famous, the "Nitsuke" method is appreciated as a delicacy widely known across the region. The cod used for this dish, called madara, can grow over 1 meter in length and weigh more than 10 kg. The cod roe, covered in a black membrane, reaches sizes close to 30 cm. It has a striking appearance compared to the roe of skesodara.
Megisu no Dango Jiru📍 Ishikawa“Megisu” (deep-sea smelt) is a slender fish about 20 cm long that live along the Pacific coast and the Sea of Japan. It is similar in appearance to “kisu” (=Japanese whiting) and another name for megisu is “nigisu”. The name megisu is said to come from the local dialect of Ishikawa meaning big, gaping eyes. The number of megisu caught in Japan is the highest in Ishikawa prefecture and about ten percent of the total is caught in Kanazawa city. The fish is not expensive, and so people use this fish for daily meals. It has a simple taste and is popular among people of all generations. It can be simmered, deep-fried, or dried. It is served as part of local school lunch menus. Megisu should be eaten when fresh so most of the fish caught are eaten locally. Sashimi and sushi using megisu can most often only be eaten in Ishikawa to maintain the freshness. “Megisu no dango jiru” is a way to prepare large amounts of megisu without letting it go to waste. In Ishikawa prefecture, dango jiru is prepared with other types of fish as well, such as sardines and flying fish.
Mettajiru (Pork Miso Soup)📍 Ishikawa“Mettajiru” is a hearty pork miso soup with plenty of ingredients; mainly root vegetables like sweet potato, daikon, and carrots. What makes this soup different from a traditional Tonjiru or pork miso soup is that it uses sweet potatoes instead of regular potatoes. There are no strict rules governing which root vegetables are to be used however, so this dish is enjoyed by households all throughout the prefecture. The unique name is said to come from phrases such as “Yatara Mettara Gu Wo Ireru (Randomly add ingredients)” and “Yatara Mettara Gu Wo Kiru (Randomly cut the ingredients)”. The reason for adding so many ingredients was said to be started by farmers who wanted a way to use up the large quantity of vegetables that had been harvested. In his representative work “Kabi”, announced in 1894 by Shusei Tokuda; a renowned literary of the prefecture, there is a scene depicting the main character and their friends preparing and eating Mettajiru. The sweet potatoes which are also used in Mettarjiru are recognized to be a part of the “Kaga Yasai” brand vegetables promoted by the city of Kanazawa. There is a long history of cultivating sweet potato in the city of Kanazawa, as it is said the seed potato and method of cultivation was introduced from Satsuma near the end of the Genroku period. By 1877, the area had become a full-fledged production center of the product and by 1938, over 100 tons of early dug sweet potatoes had been shipped to cities like Kyoto, Hikone, Osaka, Tsuruga, and Kobe. In 1977, following the introduction of curing storage (a method of mass storage under conditions of high heat and humidity), the sweet potato had become one of the main vegetables of the sand dune regions of northern Kanazawa.
Mitama📍 IshikawaMitama refers to black soybean okowa made by steaming black beans (black soybeans) and glutinous rice. Depending on the region and people, it may be called “medama” because of its appearance. While usually written in hiragana, mitama is sometimes written as “御霊” in kanji. In the prefecture, it has long been a custom to give it as a gift at a Buddhist memorial service or roof-laying ceremony (jotoshiki). It is said that the custom of serving the black-and-white mitama as a celebratory dish spread because sekihan, with red beans, is said to be unsuitable as a roof-laying ceremony gift due to its red color that reminds people of fire. For the same reason, blue fish such as horse mackerel and mackerel are served instead of whole red sea bream. Black beans are said to represent good health and are sometimes served when recovering from childbirth.
Namako no sunomono📍 IshikawaSea cucumbers have become a popular winter delicacy in the Noto Peninsula. The history of sea cucumbers in Noto is said to date back to the 8th century. A wooden plaque excavated from the Heijo Palace site (the Inner Palace of Heijo-kyo) states that six kilograms of sea cucumbers were transported from Noto to the capital. The Engishiki, a book compiled in the mid-Heian period and used to define the rituals of the Imperial Court, also contains a record of sea cucumbers from Noto. Nanao City, facing Nanao Bay, is known for its sea cucumbers. Surrounded by mountains, Nanao Bay has gentle waves that produce soft and tasty sea cucumbers. Sea cucumbers are caught using small bottom trawl nets, and in the late 1960s (late 1960s), the catch was over 1,000 tons. Today, the catch has dropped to the 300-ton level, but sea cucumbers from Nanao Bay account for most of the prefecture's total catch. The sea cucumbers are then processed by hand into kinko (dried sea cucumbers) and konokawa (salted intestines), which are distributed both domestically and internationally. Vinegared sea cucumbers" is a popular dish using sea cucumbers and is a popular snack with alcoholic beverages. Dried sea cucumber ovaries are prized as a luxury delicacy. Dried sea cucumbers exposed to the cold wind like a curtain in early spring is a local tradition.
Nasu no Oranda Ni📍 IshikawaVegetables grown in Kanazawa city using traditional methods are called “Kaga Yasai”. Yasai is the Japanese word for vegetable. Vegetables that can be sold under the brand name “Kaga Yasai” are those that are locally grown and have been produced since 1945 or before that. Currently, there are 15 different types of vegetables being sold under the brand name. Some examples are, Kaga Fat Cucumber, Gensuke Daikon, “Aka Zuiki” (=red taro stem), “Kinjisou” (=type of spinach), and Amaguri Kabocha (=red kuri squash). Heta Murasaki Nasu is also a Kaga Yasai and is a locally grown eggplant. Heta Murasaki means purple stem in Japanese and the vegetable has a bright purple stem as seen in its name. The body of the eggplant is oval shaped like an egg. The glossy skin of the eggplant is thin and the fruit inside is soft and sweet. This vegetable is popular because it keeps well for a long time. Heta Murasaki Nasu was first grown around 1945. It is said that Heta Murasaki Nasu was made using an eggplant named Ogi grown in the Arimatsu and Izumi areas of Kanazawa city. At the beginning of the Showa period, the main producers of Heta Murasaki Nasu became the Kinjo and Sakiura areas as it is known today. “Nasu no orandani” is eaten during the harvest season of eggplants. Depending on the family that makes it, the eggplants are either boiled, deep-fried, or stir fried. This dish is made when there is plenty of eggplants to go around, in order to not waste them. Heta Murasaki Nasu is perfect for this dish because it does not become dissolved even when simmered for a long time. Oranda means Holland in Japanese and this dish is said to have gotten its name because it uses the same cooking methods that were used in Nagasaki, a region influenced by Dutch culture.
Nishin no Konbumaki(herring rolled in kelp)📍 IshikawaThe Noto Peninsula, which juts out into the Sea of Japan, has long been a key point in maritime transport, and trade and cultural exchange with people outside the region have flourished. In particular, the "Kitamaebune" that were active during the Edo period (1603 - 1868) had a major impact on food culture. The Kitamaebune were a group of merchant ships that traveled between Hokkaido and Osaka via the Sea of Japan. Rice and marine products from Hokkaido and the Hokuriku regions were sold in Osaka, and on the voyage to Hokkaido, the ships were loaded with sundry goods and liquor from Osaka. The Noto area was a port of call for Kitamaebune, where all kinds of goods from all over Japan were brought in. Herring and kelp were especially plentiful in the supplies from Hokkaido. The kelp and herring brought by the Kitamaebune appear in the celebratory song "Nanao Madara no Wakiuta", sung in a traditional May event of the "Seihaku-sai" festival in Nanao City, Noto region. Kitamaebune's herring are brought in after being processed to be dried for preservation. In a large port town in Noto, there was a herring warehouse to store the herring. The traditional dish using the dried herring and kelp is "Nishin no Konbumaki” (herring rolled in kelp). It is made by wrapping kelp around a core of rehydrated herring and stewing it in a salty-sweet sauce.
Oshi-zushi (Sushi pressed overnight)📍 IshikawaIn Ishikawa Prefecture, “Oshi-zushi” is eaten on festivals and celebratory occasions. In Kanazawa City, “Sushi” is made by layering vinegared fish, Sushi Rice, and dark blue seaweed in a wooden frame and pressing it overnight. It is said that by weighing down the fish overnight, the fish and sushi rice bring out the best of each other and harmonize with each other. The moderate acidity also whets the appetite. The seafood used depends on the season and event, such as Sea bream, Sardines, and Horse Mackerel in spring, and Mackerel and Mahi-Mahi in fall, and is garnished with colorful sprouts of trees and kumquats. In Kaga, "Sasa-zushi" or "Kakinoha-zushi," a type of "Oshi-zushi," is also eaten. Sasa-zushi is Sushi Rice and fish wrapped in Kumazasa bamboo and pressed overnight. One square of Rice (1.5kg of rice) can make about 50 servings. A decade ago, families would work together to prepare dozens of servings of "Sasa-zushi," using bamboo grass from the nearby mountains. For home consumption, people ate Okera-zushi, which is made in a simplified way. In areas where fish was hard to come by, fried thin tofu and salted whale were used.” Kakinoha-zushi” is a type of “Oshi-zushi” made by layering persimmon(Kaki) leaves with sushi rice and fish.” Kaki “leaves harvested between July and August are said to be dark green and fragrant. Some households harvest large quantities during this period and freeze them for a year's worth of storage. The original way to make sushi is to put the fish on the bottom of the Sushi rice and top it with Nori and Sakura shrimps.
Sawara no kobujime📍 IshikawaSliced Spanish mackerel is seasoned with kombu (kelp). Spanish mackerel is known as "Spanish mackerel" used for Saikyo-yaki (grilled fish). However, in Ishikawa Prefecture, marlin tuna is called "Sawara" in the local dialect. Marlin and blue marlin are also lumped together under the name "Spanish mackerel," and this name is also used in supermarkets and restaurants. Spanish mackerel, on the other hand, is called "yanagisawara" or "sagoshi" in local dialect. Its light and refreshing flavor can be used in a variety of dishes, including sashimi, fried fish, meuniere, and simmered dishes. Among them, "kombu-jime" is a unique cooking method for Spanish mackerel. The dish is prepared by placing thinly sliced Spanish mackerel slices on kombu, wrapping them in kombu, and letting them rest for about half a day. It is said that "kombu-jime of Spanish mackerel" originated as a way to utilize kombu brought by the Kitamae-bune, a group of merchant ships that traveled between Hokkaido and Osaka. A similar traditional food has taken root in Toyama Prefecture, which was once a territory of the Kaga Domain, and is called "susu" instead of Spanish mackerel. On the other hand, kombu-jime, which is made from Spanish mackerel, is also available. This is often served as an event food.
Sazaemeshi/Sazaebeshi📍 IshikawaAbout 50km north of Wajima Port in Wajima City. On Hegurajima, a remote island in the Sea of Japan, female abalone divers (ama divers) are engaged in free-dive fishing. These women divers wear black wetsuits and goggles to catch turban shells and abalone with their hands. It's said that turban shell fishing by these female divers has a history of more than 400 years. Wajima City is trying to brand turban shells caught on Hegurajima and Nanatsushima as “Wajima ama-caught turban shells.” In 2018, “Wajima's ama fishing technique” was designated as an important intangible folk cultural asset of the country. “Wajima ama-caught turban shells” stand out for their large size and chewy texture. Since turban shells live on reefs and rocky areas, it's difficult for sand to enter the shell. Since they're carefully picked one by one, they're less likely to get scratched. Turban shells are not only eaten as sashimi or grilled in their own shell, but also as “sazaemeshi” boiled rice and “sazaebeshi” pickled in rice malt.
Suizen📍 Ishikawa"Suizen " is one of the local dishes of Wajima that has been passed down the ages since ancient times. Tengusa is boiled, rice flour is added, and the mixture is left to harden. It has its roots in shojin ryori and is eaten in place of sashimi. It is a dish served at memorial services and funerals, and it was common for each family to make it before a funeral a long time ago. People from the neighborhood also gathered to help make it. Sesame saus is indispensable for suizen. This is a mixture of ground black sesame, brown sugar, and soy sauce. It was the man's job to ground the sesame for this sesame sauce. Due to this background, each household's individuality appears in the firmness and taste of their "suizen". "Suizen" is beautifully and tastefully served and decorated on Wajima lacquerware with Kikusui, kinchaku, and flower wreaths. The pure white "suizen" with a sense of transparency looks great against the vermilion lacquerware. In addition to its beautiful appearance, it is characterized by a slightly different texture than agar and the flavor of the sesame sauce. You can also enjoy the unique flavor of tengusa.
Tai no Karamushi📍 Ishikawa“Tai no karamushi” is a classic Kaga dish made with red seabream stuffed with okara, vegetables and other ingredients. This traditional dish is symbolic of samurai culture. Two red seabreams are stuffed and steamed and served on a platter with their stomachs facing each other. It is often served at weddings and other celebrations. It is said that the dish was born during the Edo period and influenced by Shippoku from Nagasaki, a type of cuisine with Chinese characteristics. Red seabream is a popular ingredient used for many recipes such as “kombujime” (curing raw fish with kelp), “ara daki” (=simmered dish using the entire head of the fish), and a salad using the skin of the fish.
Takenoko konbu📍 IshikawaThe mountains near the historical city of Kanazawa, which once flourished as a castle town, are now known as a production center of bamboo shoots. Kanazawa City has branded bamboo shoots from the Uchikawa, Nuka, and Kinjo districts as "Kaga vegetables" and is promoting them both within and outside the city. The moso bamboo, which is certified as a Kaga vegetable, is said to have been introduced from Edo (present-day Tokyo) during the Edo period (1603-1868). It is characterized by its unique sweetness and freshness. In 1927 and 1933, canning factories of bamboo shoots were constructed. One of the bamboo shoot dishes is "bamboo shoot kelp. This is a simple dish of bamboo shoots and kelp simmered in soup stock. From the Edo period to the Meiji period, Kitamae-bune, a group of merchant ships that traveled between Hokkaido and Osaka, used the Noto Peninsula in Ishikawa Prefecture as a port of call. Because of this relationship, Kanazawa City received a large influx of kelp from Hokkaido. Because of this, it is clear that "bamboo shoot kelp" is a dish that combines two traditional ingredients.
Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe)📍 IshikawaCod is an indispensable winter delicacy in Ishikawa Prefecture. In the region, the term "tara" often refers to Pacific cod (madara) more than Alaskan pollock (sketoudara). Nanao City, historically a thriving port town, is renowned for its winter yellowtail, but for locals, cod is a more familiar ingredient. Due to the intricate geography of Nanao Bay, cod, especially during the spawning season, has been abundantly caught. In the late 1940s, locals nostalgically recall an era when cod was so plentiful that they would say, "cod is popping up." This sentiment is supported by local folk songs dedicated to Nanao's cod, and every February, the "Gottsoo Matsuri" (Cod Festival) is held. Known for having "no wasted parts," cod is used in miso soup and simmered dishes, and its stomach and organs are used in salted fish roe. In dishes like "tarachiri" and "tara-jiru," not only the flesh but also the complete set of internal organs, known as the "seven tools," are utilized. In the past, it was common to see dried cod hanging from the eaves of houses as winter approached. Normally, due to its quick deterioration, cod is commonly prepared by cooking. However, in the Noto region, where fresh cod is readily available, it can also be enjoyed as sashimi. Moreover, "tarako" (cod roe) coated sashimi, known as "tara no ko-tsuke," is widely known both within and outside the region and has become a classic local dish in Kanazawa City.
jibu-ni📍 IshikawaJibu-ni is a Japanese dish that is part of the regional cuisine of Kanazawa and the surrounding Ishikawa region. It is a stew made from duck or chicken meat coated in flour, wheat gluten, vegetables, and mushrooms all simmered together in dashi stock. It is often served as part of kaiseki.