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...

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...

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...

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...

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...