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> Introduction > Foods |
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Kaga
Cooking |
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| Kanazawa
is blessed with a variety of foodstuffs,
such as rice cropped in the Kaga Plain,
Kaga vegetables, water of good quality
in the Hakusan Mountains, and fish and
shellfish caught in the Sea of Japan.
Moreover, the production of soy sauce
in the Ono area, advanced cooking techniques
that was encouraged by the Maeda family, who ruled the
Kaga Domain (the present Ishikawa and
Toyama areas) in feudal times, and beautiful
Kutani porcelain and lacquer ware raised
the cooking culture of Kanazawa. There
are high-class restaurants where people
enjoy eating Japanese food in beautiful
Japanese-style rooms while looking at
a Japanese garden. Jibuni is traditional
Kaga cuisine, made from boiled and seasoned
duck coated with wheat, wheat gluten,
and vegetables in thick soup. |
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Crab,
Yellowtail in Winter, Deep-water Shrimp, and
Sushi |
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| Fish and
shellfish of the Sea of Japan are delicious
in winter, in particular. A ban on crab
harvesting is lifted on November 6 in
Ishikawa Prefecture and crimson crabs
are seen at shop fronts in the Omi-cho
Market. In Kanazawa, the male snow crab
is called "zuwaigani" and
the female crab, which is twice as small,
is called "kobakogani." Late
in November, when it becomes cold
and many thunders are heard, matured
yellowtail appears on the market.
Buri daikon, made from yellowtail
boiled with daikon radish is especially
delicious. Kabura-zushi, which is
made by cutting turnip into round
slices that are pickled in salt, is
famous as a specialty of Kanazawa.
Salted yellowtail fillets are sandwiched
between the pickled turnip slices,
and pickled with a mixture of rice
and rice malt.
Thanks to the delicious fish and
shellfish, there are many sushi shops
and sushi-go-round bars in Kanazawa,
and the delicacy the sushi has obtained
nationally high evaluation. |
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Kaga
Vegetables |
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| Kaga vegetables
are indispensable to Kaga cooking. There
are 15 Kaga vegetables. These vegetables
were planted in Kanazawa for the first
time in 1945 or before. A leafy vegetable
called "kinjiso" and red Japanese
pumpkin are very unique to Kanazawa.
These vegetables with high nutritional
values are familiar home cooking vegetables
as well in Kanazawa. |
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Japanese
Sweets |
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| Kanazawa,
Kyoto, and Matsue are called the three
greatest Japanese place of confectionery
making. In the Edo period (1603 to 1867),
the Maeda family promoted the tea ceremony.
This developed confectionery indispensable
to the tea ceremony. Japanese sweets
are made with advanced techniques in
images of seasonal natural features
from raw materials, such as rice, red
beans, and sugar. Special confectionery
connected with auspicious occasions,
such as New Year cerebrations and weddings,
have been developed. You can see a wide
variety of colorful sweets including
a brand that has been continuing for
more than 380 years and sweets made
with materials and techniques of Western-style
cakes. Furthermore, there are facilities
where tourists can experience Japanese
confectionery making. |
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Sake
(Japanese Rice Wine) |
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| High-quality
sake (Japanese rice wine) has been produced
in Kanazawa for 400 years from rice
harvested in the Kaga Plain and water
taken from the Saigawa River and Asanogawa
River in the cold winter of Kanazawa.
The sake contains about 15% alcohol.
There are four brewing companies in
Kanazawa, all of which have been in
operation for more than 100 years. Kanazawa's
sake tastes rich and goes best with
the food of Kanazawa. The sake has been
loved by local people in Kanazawa for
a long time. |
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