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dining

  With oceans, mountains, and plains, Ishikawa Prefecture has an abundant diversity of food products which change with the seasons. Because the ruling Maeda Clan was very interested in gourmet food, the skills of local chefs improved, and the region developed a distinct “Kaga Cuisine” which became popular in the Kanazawa and Kaga Regions. One of the delicacies is a dish called Jibuni, which is made of boiled duck and a variety of regional vegetables. Yet another delicacy is Tai no Karamushi, which features sea bream that has been cut dorsally, stuffed, and steamed. Often served on celebratory occasions such as wedding banquets, it is said that the fish is cut dorsally because cutting ventrally brings to mind the traditional Japanese method of ritual suicide, seppuku, which is a harbinger of bad luck. The Noto features gourmet seafood, caught fresh from the day’s catch, that can be served either raw or grilled. All of this gourmet food can then be complemented by one of the 34 brands of locally-brewed, high-quality rice wine.

NOTO AREA

  The Noto region boasts gourmet food featuring fresh seafood from the Sea of Japan. Ishiru Hot Pot, whose broth is flavored with a local fish-based soy sauce (ishiru), is also a delicacy that is popular among visitors.

KANAZAWA AREA

Our recommendation is the local Kaga Cuisine, which has been passed down for generations since the age of samurais. Sushi and oden are also favorites among visitors.

KAGA/HAKUSAN AREA

  In the hot spring resorts around Kaga, each season features different delicacies. For example, spring dishes feature sea bream and winter features crab or yellowtail. The Mt. Hakusan region is famous for hand-made soba (buckwheat) noodles.