Hasu-mushi (Steamed lotus root)
Ishikawa
Kaga Yasai is a brand of vegetables recognized by Kanazawa City. This brand name…
Ishikawa ｜ Our Regional Cuisines
Ishikawa
mock title
Ebisu/Berobero (Chilled agar jelly with whisked egg)
Ishikawa
"Ebisu" is a chilled Kanten(=agar-agar) jelly with whisked eggs. It is an essent…
Ishiru-nabe (Ishiru Hotpot)
Ishikawa
"Ishiru" refers to a type of fish sauce specific to the Noto region. "Ishiru" is…
Hine-zushi (Fermented sushi)
Ishikawa
“Hine-zushi” is a fermented food made by marinating Salted Fish with Rice and al…
Daikon-zushi (Fermented sushi with daikon)
Ishikawa
Along with "Kabura-zushi", this is a traditional fermented food representing Kag…
Kabura-zushi (Fermented yellowtail sushi)
Ishikawa
A traditional fermented food representing Ishikawa Prefecture, with Salted yello…
Oshi-zushi (Sushi pressed overnight)
Ishikawa
In Ishikawa Prefecture, “Oshi-zushi” is eaten on festivals and celebratory occas…
Nasu no Oranda Ni
Ishikawa
Vegetables grown in Kanazawa city using traditional methods are called “Kaga Yas…
Tai no Karamushi
Ishikawa
“Tai no karamushi” is a classic Kaga dish made with red seabream stuffed with ok…
Megisu no Dango Jiru
Ishikawa
“Megisu” (deep-sea smelt) is a slender fish about 20 cm long that live along the…
Mako no Nitsuke (Stewed Cod Roe)
Ishikawa
In Ishikawa Prefecture, when people mention "Tara" (Cod), it generally refers to…
Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe)
Ishikawa
Cod is an indispensable winter delicacy in Ishikawa Prefecture. In the region, t…
Itoko-jiru
Ishikawa
"Hoonko" is one of the traditional autumn events in Ishikawa Prefecture. It is a…
Bekanabe
Ishikawa
Ishikawa Prefecture has moderately low winter temperatures, although there is so…
Isaza no Tamagotoji (Simmered Isaza With Egg)
Ishikawa
Anamizu Town is situated in the heart of the Noto Peninsula. The town is famous …
Kaga Futo Kyuri no Ankake
Ishikawa
In Kanazawa City, which once upon a time prospered as a castle town, specialty v…
Sazaemeshi/Sazaebeshi
Ishikawa
About 50km north of Wajima Port in Wajima City. On Hegurajima, a remote island i…
Mitama
Ishikawa
Mitama refers to black soybean okowa made by steaming black beans (black soybean…
Mettajiru (Pork Miso Soup)
Ishikawa
“Mettajiru” is a hearty pork miso soup with plenty of ingredients; mainly root v…
Suizen
Ishikawa
"Suizen " is one of the local dishes of Wajima that has been passed down the age…
Takenoko konbu
Ishikawa
The mountains near the historical city of Kanazawa, which once flourished as a c…
Goshiki namagashi
Ishikawa
Ishikawa Prefecture is a place where the culture of eating rice cakes has taken …
Namako no sunomono
Ishikawa
Sea cucumbers have become a popular winter delicacy in the Noto Peninsula. The h…
Sawara no kobujime
Ishikawa
Sliced Spanish mackerel is seasoned with kombu (kelp). Spanish mackerel is known…
Kishizu
Ishikawa
Daishoji-machi in Kaga City once prospered as the gateway to Daishoji Temple, on…
Jibuni
Ishikawa
“Jibuni” is a simmered dish that represents Ishikawa Prefecture. It is simmered …
Nishin no Konbumaki(herring rolled in kelp)
Ishikawa
The Noto Peninsula, which juts out into the Sea of Japan, has long been a key po…
Eggplant Somen
Ishikawa
Ishikawa Prefecture was once known as a production area of the somen (thin noodl…
Aimaze
Ishikawa
The Noto Peninsula is surrounded by the sea on three sides. The sticky soil, rep…
Buri Daikon(yellowtail and Japanese radish)
Ishikawa
When talking about the traditional foods of Ishikawa Prefecture, yellowtail is i…
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
