| Cuisine |
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| Zuwaigani (Snow Crabs) |
Buri (Yellowtail) |
Zuwaigani 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.
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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
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| Ama-Ebi (Sweet Shrimp) |
Jibuni |
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.
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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.
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| Noto Oysters |
Kabura-zushi |
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.
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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.
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| Japanese Confectionery Sweets |
Local Sake of Ishikawa |
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.
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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.
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