Cuisine of Kanazawa

Kaga Cuisine

Kanazawa is blessed with a variety of foodstuffs, such as rice cropped in the Kaga Plain, Kaga vegetables, water of good quality in the Hakusan Mountains, and fish and shellfish caught in the Sea of Japan. Moreover, the production of soy sauce in the Ono area, advanced cooking techniques that was encouraged by the Maeda family, who ruled the Kaga Domain (the present Ishikawa and Toyama areas) in feudal times, and beautiful Kutani porcelain and lacquer ware raised the cooking culture of Kanazawa. There are high-class restaurants where people

Sushi

Fish and shellfish of the Sea of Japan are delicious in winter, in particular. A ban on crab harvesting is lifted on November 6 in Ishikawa Prefecture and crimson crabs are seen at shop fronts in the Omi-cho Market. In Kanazawa, the male snow crab is called "zuwaigani" and the female crab, which is twice as small, is called "kobakogani." Late in November, when it becomes cold and many thunders are heard, matured yellowtail appears on the market. Buri daikon, made from yellowtail boiled with

Kaga Vegetable

Kaga vegetables are indispensable to Kaga cuisine. There are 15 Kaga vegetables. These vegetables were planted in Kanazawa for the first time in 1945 or before. A leafy vegetable called "kinjiso" and red Japanese pumpkin are very unique to Kanazawa. These vegetables with high nutritional values are familiar home cooking vegetables as well in Kanazawa.

SAKE

High-quality sake (Japanese rice wine) has been produced in Kanazawa for 400 years from rice harvested in the Kaga Plain and water taken from the Saigawa River and Asanogawa River in the cold winter of Kanazawa. The sake contains about 15% alcohol. There are four brewing companies in Kanazawa, all of which have been in operation for more than 100 years. Kanazawa's sake tastes rich and goes best with the food of Kanazawa. The sake has been loved by local people in Kanazawa for a long time.

Japanese confectionery

Kanazawa, Kyoto, and Matsue are called the three greatest Japanese place of confectionery making. In the Edo period (1603 to 1867), the Maeda family promoted the tea ceremony. This developed confectionery indispensable to the tea ceremony. Japanese sweets are made with advanced techniques in images of seasonal natural features from raw materials, such as rice, red beans, and sugar. Special confectionery connected with auspicious occasions, such as New Year cerebrations and weddings, have been developed. You can see a wide