Kabayaki loach

Loach is often prepared in the same way as eel in Kanazawa: grilled and coated with sweet sauce.

The Japanese have a custom of eating grilled eel on Midsummer Day; in Kanazawa, however, the people have loach.
Grilled loach has a tempting aroma and a unique bitterness. It can be broiled so thoroughly that even bones become edible. Its richness in protein, calcium, phosphor, and iron make it a popular dish in summer. It goes well with beer and other alcoholic beverages.