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Special Products

Cuisine

Kanougani (Snow Crabs)

Kanougani is the male specie of the snow crab and is known as the "king of the winter delicacies" which is popular for their fresh and juicy meat.
Kobakogani is the female species of snow crab. Noto Peninsula's offshore is the top habitat of these crabs in Japan. The female species are smaller than the male species but have a strong and lingering flavour. The crab roe is also delicious and the soup with crab-eggs also has a rich flavour and pleasant taste.

 

Buri (Yellowtail)

The buri feeds itself in the seas of the North and then swim down to the South fighting with the rough waves and finally, the "buri" season begins with the advent of the winter. Noto's yellowtail fishing has a long history (400 years). The yellowtail fishing reaches its peak at the time of cold waves. Especially, the winter yellowtail (kanburi)'s meat is firm and plump. It is served as sashimi, teriyaki, shio-yaki (grilled with salt) and the pot stew made of fish and vegetables which are some of the most delicious recipes.
*Winter Yellowtail

Ama-Ebi (Sweet Shrimp)

The juicy taste and a rich sweetness fill the mouth when one gets a bit of "Amaebi". The best way to enjoy Amaebi is to have it the simple way by eating Amaebi sashimi with Ishikawa's local shoyu (soy sauce) which goes nicely with seafood.
Amaebi is found in the deep waters of Sea of Japan and you can not only enjoy the sweet flavor of it but also it's shiny pink color. Although you can enjoy Amaebi all through the year, the fresh catch tastes most delicious in winters when it is carrying roe.

Jibuni

Jibuni is a very special traditional Kaga recipe in that it uses duck meat in accordance with the original style from the old times. Jibuni stew uses specially designed lacquer, jibuwan which is wide and shallower than normal bowls which shows that Jibuni has a special place in the traditional Kaga cuisine. It's made with duck meat covered with flour, a special ingredient "Sudare-fu"-made with seasonal vegetables and shiitake (mountain mushrooms). When you consider Japanese food, Jibuni is a recipe with a difference. Wasabi is added as a condiment.

Noto Oysters

Visitors can enjoy Noto's kaki (oyster) which is plump and juicy and embodies the freshness of seafood. The best way to enjoy kaki is to grill with charcoal fire when they are fresh without removing their shells. The natural salty taste nurtured by the cold waters of sea makes it even more delicious and one never gets tired of the taste.

Kabura-zushi

Kaburazushi is a traditional delicacy made of kabu (turnip) and buri (yellowtail) pickled with malted rice and it is very popular as a New Year dish which people often exchange as a gift. The crunchy taste of the turnip and the rich flavour of buri blend perfectly with each other and create a unique savour.Kaburazushi is considered as the basic for Japan' Sushi.

Japanese Confectionery Sweets

Ishikawa area is famous throughout Japan for producing Japanese traditional confectionery of the type connected with the tea ceremony. These traditional Japanese sweets known as "wagashi" apart from being an integral part of everyday life play an important part in the various traditional seasonal activities as well.

Local Sake of Ishikawa

Ishikawa is blessed with good rice and water and is one of the most famous "sake" producing areas in Japan. Sake making is at its peak during the winter months.