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
- Hakusan Sasa-zushiIshikawa
Ishikawa sasa-zushi sandwiches vinegared rice and fish such as salmon, trout, mahi-mahi or sea bream between two broad bamboo leaves, packs the...
- Ishikawa Ebisu (Berobero)Ishikawa
Ebisu, also called berobero, is made by streaming beaten egg into ginger-scented dashi, seasoning it sweet-savory and setting the suspended ribbons in...
- Ishikawa Eggplant SomenIshikawa
Nasu somen gently simmers eggplant and somen noodles in a sweet-savory soy dashi until both absorb the broth, producing a soft, comforting summer side...
- Ishikawa Fugu no Ko NukazukeIshikawa
Fugu no ko nukazuke is an intensely savory Ishikawa specialty made by authorized processors who salt pufferfish ovaries and mature them in rice bran...
- Ishikawa Kabura-zushiIshikawa
Kabura-zushi cuts a pocket into salted turnip, inserts a slice of salted yellowtail and ferments the pieces with rice koji, carrot and kombu. It...
- Ishikawa Kaga Bocha SweetsIshikawa
Kaga bocha sweets use the toasty, clear aroma of roasted tea stems in puddings, cakes, chocolates, ice cream and other forms rather than defining one...
- Ishikawa Metta-jiruIshikawa
Metta-jiru is a substantial Ishikawa miso soup containing sweet potato, daikon, carrot, burdock, konnyaku and usually pork, resembling tonjiru but...
- JibuniIshikawa
Jibuni is a representative Kanazawa dish of duck or chicken simmered with seasonal vegetables, wheat gluten, and a sweet-savory dashi sauce. The meat...
- Kabura ZushiIshikawa
Kabura zushi is an Ishikawa winter ferment made by sandwiching salted yellowtail between thick pieces of turnip, then maturing them with rice koji...
- Kaga Konka IwashiIshikawa
Konka iwashi packs heavily salted sardines in rice bran, often with koji and seasonings, and matures them until the flesh becomes firm and profoundly...
- Kanazawa Gori CuisineIshikawa
Gori is Kanazawa's name for small freshwater fish, traditionally including sculpin caught in rivers such as the Sai. It appears in sweet soy tsukudani...
- Kanazawa Goshiki NamagashiIshikawa
Goshiki namagashi is a set of five differently shaped and colored Japanese sweets, commonly associated with the sun, moon, mountain, sea and village...
- Kanazawa KintsubaIshikawa
Kanazawa kintsuba sets lightly sweetened whole azuki beans into a square block, brushes each side with a thin flour batter and cooks it on a griddle.
- Kanazawa ShibafuneIshikawa
Shibafune are thin, curved wheat crackers coated with a white ginger-sugar glaze, combining a crisp snap, clear sweetness and warm ginger finish.
- Kanazawa Tai no KaramushiIshikawa
Tai no karamushi opens a whole sea bream from the back, fills it with seasoned okara mixed with ingredients such as ginkgo nuts, carrot, burdock and...
- Noto IshiruIshikawa
Ishiru is a salty, umami-rich fish sauce fermented in Noto from squid organs or small fish and salt.
- Noto KorogakiIshikawa
Noto korogaki peels firm Saisho persimmons and dries them slowly in the cold-season air, repeatedly turning and massaging the fruit to develop a soft...