Once the capital of one of feudal Japan’s wealthiest provinces, Kanazawa is home to a very sophisticated and diverse gastronomical culture. With fertile volcanic soils and abundant seasonal fisheries within reach, the tastes of the Samurai clan that ruled the land until the end of the 19^th century helped define and codify a gastronomic repertoire praised all around Japan for its excellence. “Kaga Jibuni” is one of the highlights of Kanazawa’s “Kaiseki cuisine”, the traditional multi-course Japanese dinner analogous to western “haute cuisine”. It is ordinarily a thick stew made of flour-coated duck or chicken meat, wheat gluten and seasonal vegetables and mushrooms slowly simmered together in dashi stock.

Close to Nagamachi, Kanazawa’s famous and unmistakable “samurai district”, Aoki’s Cooking School offers to aficionados of local food culture a way to learn how to prepare this remarkable dish. So after having strolled around one of Kanazawa’s top sightseeing spots, why not stop by there for an hour or so and try to make yourself “Kaga Jibuni”, the dish that truly embodies the feudal and Samurai heritage of Kanazawa? An English instruction video as well as the enthusiastic staff from the school will guide you along the process. Cooking might well be the best tool for multi-cultural exchanges and it also all about sharing good times... So don’t miss this genuine opportunity to further experience Kanazawa in an delightful fashion while using all your senses!