“Jibuni” is a simmered dish that represents Ishikawa Prefecture. It is simmered with duck, sudare-fu (wheat-gluten bread) and seasonal vegetables.

Where it is made

The whole prefecture

Main ingredients

Duck meat (or chicken), sudare-fu (wheat-gluten bread) , wasabi, japanese parsley, shiitake mushrooms, etc.

"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.

Where it is made

Around City of Kanazawa

Main ingredients

Kaga lotus root, White fish, Shrimp, Eggs, etc.

"Ebisu" is a chilled Kanten (agar-agar) jelly with whisked eggs. It is an essential ceremonial dish for festivals and celebrations.

Where it is made

All of Ishikawa Prefecture

Main ingredients

Kanten(=agar-agar) , Egg

"Ishiru Nabe," a hot pot dish made with seasonal seafood and vegetables, and "Ishiru no Kaiyaki," grilled shellfish with "Ishiru," are local winter classics.

Where it is made

Noto Region

Main ingredients

Ishiru (=local fish sauce), Various seafood, Various vegetables, etc.

“Hine-zushi” is a fermented food made by marinating salted fish with rice and allowing it to mature.

Where it is made

Noto Region

Main ingredients

Seafood (horse mackerel, mackerel, etc.), Rice, Red pepper, Sansho leaves, etc.

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.

Where it is made

All of Ishikawa prefecture

Main ingredients

Daikon radish, Herring, Carrots, etc.

A traditional fermented food representing Ishikawa Prefecture, with Salted yellowtail sandwiched between salted pickled Kabura (turnips).

Where it is made

All of Ishikawa prefecture

Main ingredients

Kabura (turnip), Yellowtail, Carrot, Yuzu peel, etc.

In Ishikawa Prefecture, “Oshi-zushi” is eaten on festivals and celebratory occasions.

Where it is made

Kanazawa and Kaga area

Main ingredients

Rice (sushi rice), seasonal fish, etc.

Sliced Spanish mackerel is seasoned with kombu (kelp). Spanish mackerel is known as "Spanish mackerel" used for Saikyo-yaki (grilled fish).

Where it is made

Kanazawa City and surrounding areas

Main ingredients

Spanish mackerel (swordfish tuna), kelp

In Ishikawa Prefecture, when people mention "Tara" (Cod), it generally refers to Madara (Pacific cod) rather than Skesodara (Alaska pollock).

Where it is made

All of Ishikawa Prefecture

Main ingredients

Cod roe

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.

Where it is made

Noto Area, Kanazawa City Area

Main ingredients

Cod, Cod roe

The traditional dish using the dried herring and kelp is "Nishin no Konbumaki” (herring rolled in kelp).

Where it is made

The whole prefecture

Main ingredients

Migaki nishin/mikaki nishin(dried herring), kelp, Kanpyo

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.

Where it is made

Around Kanazawa

Main ingredients

Eggplant, somen

“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.

Where it is made

Around Kanazawa City

Main ingredients

Eggplants

“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.

Where it is made

Around Kanazawa City

Main ingredients

Red seabream, okara (=soy pulp), carrots, “gobou” (=burdock)

“Megisu no dango jiru” is a way to prepare large amounts of megisu without letting it go to waste.

Where it is made

All of Ishikawa Prefecture

Main ingredients

“Megisu” (deep-sea smelt), egg and green onion

"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.

Where it is made

The whole prefecture

Main ingredients

Adzuki beans, Tofu, Root vegetables, etc.

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.

Where it is made

Noto area

Main ingredients

Radish, carrot, burdock, shiitake mushroom, etc.

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…

Where it is made

The whole prefecture

Main ingredients

Yellowtail, Japanese radish

In the Noto region, “bekanabe,” a dish made with rice bran sardines, has been popular for a long time.

Where it is made

The coastal area

Main ingredients

Rice bran sardines, Chinese cabbage, Radish, Mushrooms, Sake lees, etc.

Anamizu 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.

Where it is made

Around Anamizu Town

Main ingredients

Isaza (Ice goby), Egg

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.

Where it is made

Noto region

Main ingredients

Turban shell, rice, malted rice, etc.

Mitama 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.

Where it is made

The entire prefecture

Main ingredients

Black beans and glutinous rice

“Mettajiru” is a hearty pork miso soup with plenty of ingredients; mainly root vegetables like sweet potato, daikon, and carrots.

Where it is made

Throughout prefecture

Main ingredients

Sweet potato, daikon radish, carrots, burdock root, pork, etc.

"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.

Where it is made

Around Wajima City

Main ingredients

Tengusa, black sesame, brown sugar, etc.

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…

Where it is made

Around Kaga City

Main ingredients

Kuzukiri, wakame seaweed, kikurage mushrooms, bamboo shoots, sudare-fu, yuba, white sesame, white miso, sake lees, sugar, etc.

Kaga giant cucumbers are used in vinegared dishes and soups, but “Kaga futo kyuri no ankake” is a popular summer staple dish.

Where it is made

Around Kanazawa City

Main ingredients

Kaga giant cucumber, minced meat, potato starch, etc.

The mountains near the historical city of Kanazawa, which once flourished as a castle town, are now known as a production center of bamboo shoots.

Where it is made

Kanazawa City and surrounding areas

Main ingredients

Bamboo shoots, kelp

In Kanazawa City, which has a history as a castle town of the Kaga Domain, "Goshiki Nama Gashi" is eaten.

Where it is made

Kanazawa City and surrounding areas

Main ingredients

Five kinds of unbaked sweets

Sea 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.

Where it is made

Around Nanao City

Main ingredients

Sea cucumbers, daikon radish