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The Regional Cuisine of Ishikawa

 

 Jibu-ni

Jibu-ni is a thickened stew with duck coated in flour, seasonal vegetables, and Kanazawa specialty sudare-fu (wheat gluten). The story is that the name of this dish came from the onomatopoeic sound of the stewing, “jibu-jibu,” but its true origin is not clear.

Jibu-ni

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 Hasu-mushi

Hasu-mushi is grated lotus root that is steamed, and covered with a thickened broth. Ingredients such as shrimp or gingko nuts are also added. Kaga lotus root is quite glutinous, and is savored for its chewy texture.

Hasu-mushi

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 Gori Ryori

Gori is most often served as gori tsukudani (sweetened soy glaze) or gori tempura.

Gori Ryori

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 Kabura-zushi

Kabura-zushi is made from salt preserved turnips and slices of amberjack, along with thinly cut carrots and kelp, cured together in malted rice. It is a local specialty during the winter months.

Kabura-zushi

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 Tai no Kara-mushi

Sea bream that has been filleted dorsally, stuffed with “u no hana,” (or soy pulp) and steamed. This dish is usually presented on celebratory occasions.

Tai no Kara-mushi