Japanese food
There local cuisine can be divided into two categories: the authentic cuisine (aka Kaga Cuisine) and the home-cooked meals which are passed down from generation to generation.
One of Kanazawa’s specialties is fermented fish. There is Kabura-sushi, fermented turnip with yellowtail; fugu(globefish) pickled in Sake lees; sardines pickled in rice bran. The city is also known for their high quality soy sauce, which can be used for dishes like sashimi.
"Tai no Kara-mushi" - steamed sea bream- "Jibuni"
- Sushi
- "gori" - Fluvial Sculpin
- Kabayaki loach
- Fried and Boiled Eggplant
- Boiled Eggplant with Cold Noodles
- Kaga Lotus Root stuffed and steamed with fish in a rich, sticky sauce
- Kaga Fat Cucumber in a thick sauce
- Boiled Yellowtail with Japanese Radish
- Rice Porridge with the Seven Herbs
- "Konka-iwashi" - Sardines Pickled in Rice Bran
- "Kabura-sushi" - Turnip & Fermented Japanese radish and yellowtail with rice
- Ono Soy Sauce
links to relevant sites
IshikawaPrefectural Restaurant Business Hygiene Association(Japanese)
Oono Shoyu Brewer's Co-oprative Union(Japanese)
Kanko Bussankan Gift Shop & Activities(Japanese)
Kanazawa City Tourism Association (Jibuni)(Japanese)
Kanazawa City Tourism Association (ryotei, kappo)(Japanese)
Kanazawa City Tourism Association (Japanese style pub)(Japanese)
Kanazawa City Tourism Association (sushi)(Japanese)
Kanazawa City Tourism Association (udon noodle, buckwheat noodle)(Japanese)