Regional food and famous sweets of Ishikawa
The refined cooking of Kanazawa and robust Noto preservation traditions meet in seafood, fermented foods, and seasonal sweets.
Ishikawa is part of the Chubu region. This page lists the guides currently available in English.
17 guides in English
- Fugu no Ko Nukazuke, Ishikawa's Regulated Fermented Pufferfish Roe
Fugu no ko nukazuke is a licensed specialty of Ishikawa made by designated businesses from pufferfish ovaries, a part that is poisonous before...
- Goshiki Namagashi: Kanazawa's Five Wedding Confections
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- Hakusan Sasa-zushi: Bamboo-Wrapped Pressed Fish Sushi
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- Ishikawa Ebisu, or Berobero Egg Aspic
Ebisu is an Ishikawa ceremonial dish made by streaming beaten egg into agar seasoned with sugar and soy sauce, then chilling it in a mold. Its...
- Ishikawa Kabura-zushi
Kabura-zushi sandwiches salted yellowtail inside thick salted turnip and ferments it with rice koji. White koji, carrot and kombu surround a slice...
- Ishikawa Konka Iwashi: Rice-Bran-Fermented Sardines
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- Ishikawa Metta-jiru
Metta-jiru is Ishikawa's hearty miso soup of sweet potato, daikon, carrot, pork and optional tofu or konnyaku.
- Kaga Bocha Sweets from Ishikawa
Kaga bocha sweets are a family of soft-serve ice creams, puddings, chocolates and baked goods flavored with Ishikawa's roasted stem tea. The name...
- Kanazawa Gori Fish Dishes
Gori ryori is a family of Kanazawa dishes rather than one fixed recipe. Small fish called gori are simmered as tsukudani, fried whole, served in...
- Kanazawa Jibuni
Jibuni dusts duck or chicken lightly with flour or starch and simmers it with striped sudare-fu, mushrooms and greens in sweet-savory dashi. Wasabi is...
- Kanazawa Kintsuba: Azuki Squares in a Thin Griddle Skin
Kanazawa kintsuba sets whole-grained sweet azuki with sugar and agar, cuts it square, coats it thinly and sears each side.
- Kanazawa Nasu Somen
Kanazawa nasu somen simmers eggplant until tender in sweet-savory soy dashi, then adds somen so the noodles absorb the broth.
- Kanazawa Tai no Karamushi Stuffed with Five-Ingredient Okara
Tai no karamushi opens a whole head-on sea bream from the back, stuffs it with okara cooked with carrot, burdock, ginkgo and other ingredients, and...
- Noto Ishiru: Fermented Squid and Fish Sauce
Ishiru is a fish sauce from the Noto Peninsula made by fermenting and aging squid viscera or fish such as sardine and mackerel with salt. Its brown...
- Noto Shika Korogaki Made from Saisho Persimmons
Noto Shika korogaki dries the Shika-born astringent persimmon variety Saisho and repeatedly massages the fruit to form a smooth amber center. Natural...
- Shibafune Koide Shibafune
Shibafune is Shibafune Koide's Kanazawa confection: a thin, gently curved oval wheat cracker brushed with a snow-white sugar and freshly squeezed...
- Western Toyama Kabura-zushi
Western Toyama kabura-zushi sandwiches salted yellowtail, mackerel, or sometimes salmon or trout inside salted large turnip and ferments it with rice...
