Local Cooking in Four Seasons
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Kaga Kaiseki
The formal Kaga dinner is comprised of two parts - a main dinner served on red and black lacquer ware and a relish for sake. The so-called Kaga Cuisine usually refers to the sake relish. A variety of decorative and refined dishes are served one after another matched to the diners' pace of drinking.
Kaga Kaiseki
Gori (river fish)
This tiny, gray, river fish is most often served boiled down with soy sauce and sugar. It used to be a preserved food during the winter season in Kanazawa.
Today, it is rather expensive due to the limited amount of fish available, a situation caused by river pollution. White miso soup with gori fish and fried gori are other popular methods of preparation.
Gori (river fish)
Jibu Stew
This stew contains duck and ingredients such as sudarefu (wheat gluten), mushrooms, and spinach and is seasoned with soy sauce, sugar and sake. Because of its unique style, it is always a part of Kaga dinners. One of the features is that the chopped meat is covered with flour to seal in the flavor and to feel good on the tongue. A small amount of green horseradish is placed on top.
Jibu Stew

Let's make it !!


Steamed Sea Bream
Sea breams stuffed with ginkgo nuts, jew's ear, lotus root, carrot, and seasoned bean curd lees are steamed and served on auspicious occasions. At weddings, in particular, a male and a female sea bream are placed stomach to stomach on a large Kutani dish, representing a newly wed couple.
Steamed Sea Bream
Globefish Pickled in Sake Lees or Rice Bran
The spring and autumn are the best seasons in which to make this food. Pieces of globefish are sprinkled with salt and dried in the sun for four to five days until hard, then pickled in sake lees or salted rice bran for about one year. The sake lees or salted rice bran are removed and the globefish is sliced thin before eating. The best relish for sake!
Globefish Pickled in Sake Lees or Rice Bran
Sardine in Rice Bran
Commonly called "Konka Iwashi" (lit. rice-bran sardine), this dish has been enjoyed by the common people in Kanazawa. Globefish and herrings are also cooked in the same way, but inexpensive sardines are the most popular.
Sardine in Rice Bran




Spring/Summer/Autumn/Winter

Delicacies of Kanazawa


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