Local Cooking in Four Seasons

Ayu (sweet fish)
Anglers casting lines into a clear stream are a sight that gives poetic charm to the summer. Ayu can be cooked in several ways. One is to sprinkle salt over the fin and broil it vertically. Vinegared ayu can be made by chopping live ayu into chunks and mixing with grated radish. This dish lets you eat an entire fish with nothing going to waste.
Ayu (sweet fish)
Dojo no Kabayaki
(grilled loach)

Split loach is broiled over a charcoal fire, then dipped into soy sauce and sake before being broiled a second time. This dish helps spurt your appetite in the summer heat.
Dojo no Kabayaki (grilled loach)


Delicacies of Kanazawa

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