Ishikawa Food Guide

Ishikawa is primarily known for its seafood, but also boasts great vegetables and even a nice culture surrounding green tea. Sake, soy sauce, and miso are also big parts of Ishikawa cuisine, as are many fermented forms of food.
 

Kabura-zushi
 
Unlike your usual types of sushi, this sushi doesn’t use any rice. It is actually Yellowtail (one of Ishikawa’s famous seafoods), sandwiched between carrots, seaweed and sliced turnip. This dish is particularly delicious with a cup of Sake, and is hard to find anywhere other than Ishikawa. In fact, it is usually eaten during New Years, so get them while you can (if you can, of course).
Snow Crab
 
Of the seafood you can get in Ishikawa in particular, Snow Crab is seen as the best and most extravagant. Many ryokan around Japan will serve crab during the winter time, and Kanazawa is blessed with an ocean nearby where you can get fresh crab for cheap. If you want a different variety, you can also try Kobako Crab, which is a smaller variety that has delicious Miso (crab butter) as well.
Kanazawa Curry
 
If you’ve eaten around Japan, chances are that you’ve had Cutlet Curry before. In Kanazawa, however, there is a different variety of the cutlet dish known as Kanazawa Curry. First created in the 60’s, Kanazawa Curry is characterized by its thick curry sauce, which is poured directly over the rice, and served with shredded cabbage and a drizzle of tonkatsu sauce on the cutlet. Perfect for those days where you want to fill up. And it’s cheap too!
 

Fuku-Ume
 
Fuku-Ume directly translates to “Lucky Plum”. However, it isn’t actually a plum. It is a traditional Japanese dessert (or Wagashi) made of red bean paste and red and white wafers. The shape comes from Ishikawa’s Maeda family’s crest, and the dessert is typically eaten on new years and given to guests as a form of honor. There are many confectionary shops around the Kanazawa area, each with distinct recipes, so be sure to check them out!

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