Research in Kanazawa
Ishikawa Prefecture, It really blurs the lines between Japan's contrast of traditional and modern, because as the gate shows the artistic contemporary it is still in materials and design concepts of traditional Japan. Kanazawa means "Golden Marsh". One of the things that makes kind of a special is always remembering the roots while bringing in contemporary design. Japan has always has an idea of traditional and modern they are oftentimes separated in a high contrast, while in Ishikawa Prefecture it is combined to git both. It is an ingenious way where it brings traditional appeal from the heart of the design directly to the people. It shows how nature and the people as well as the living essence of the area all find a way to live together. It is a silent but strong way of communication that can only be felt by being there for a couple weeks. To finally realize the way that the area announces itself and explains through its layout and considerations. The gardens in the area were exceptionally amazing to behold. The snow in the area when walking down the city was much more wet and heavy than other parts of Japan. During the autumn time there is some preparations about trees of people caring for nature by protecting heavy weighted snow from tree branches. It was a method of "Yukizura", as a method to protect the branches with rope and standing pillars of wood that often times reach from 15 to 30 m and had over 200 ropes. It's being the stewerds of the land as a gardening tradition and it looks very elegant and draws many visitors. Umbrellas were very important to avoid things such as the random downpours of rain, to the snow in the winter that was very cold, or even the hail from time to time. The Japanese umbrellas looked very different from those of Hokuriku within the Chubu region. It seemed like it was more strong and rounder is another umbrellas it also looked different with it having a bit more of a shine, possibly from its show of sturdiness that could have the umbrella not stay wet or cold for long. while there were many types from the store that we had visited it seemed very hard to find any other surviving locations. apparently there are many stores after the war which some of the older folks were able to explain. ingredients of the area had to have been preserved, but one ingredient that is still used often is "bamboo" which is widely used in soups and such due to its appearance and texture and area significance. Most people just ate portions of it, but there were multiple parts of the bamboo that were edible, but only a few establishments take part in development of such dishes within the area. For example they eat "Bamboo Leaves". Fish from the Rivers It's important to take a look at the origin of lots of the fish that was eaten from old timers from the river. It brings a certain attention to Ayu Fish and the Gori Fish. They really shouldn't be any sort of animal that is overlooked as it affects the biodiversity of all life forms and thus the area itself. And the importance of the fish and the river also goes back to the history of fly fishing. As well as the health of the river itself, because in the past it was quite muddy, and only through the years has it become more clear. Colors of Kanagawa come from its Kutani-ware Kutani means "Nine Valleys" and was named in the Meireki era (1655). Toshiharu Maeda (Daimyo) sent Goto Saijiro to learn porcelain making, so he set up a kiln in the Village of Kutani. In 1730 it became less popular to have the deep green, yellow, dark blue, purple, red, and many of the rest of the colors and techniques were lost during this time. In 1807, the art of Kutani-ware was re-established. Kutani-ware (rmj. Kutani-yaki, jp. 九谷焼) is Japanese porcelain that began as complicated and busy designs of: plates, bowls, and pots, but nowadays it is going in a different direction. The beauty of Kutaniware is going in the direction of complex designs when it is for artisan show pieces and more simpler designs for everyday use and more moderately priced Kutani-ware for everyday use. The colors are based on the old "Kutani Color Palette" that keeps on evolving, like the use of Yuri-kinsai or as locals call it the "Kinsai Technique" of using gold leaf hues underneath a glaze. Kutani-ware, Ishikawa Laquerware, and is apart of the cuisine in its presentation. Kaga Cuisine Kaga Cuisine (加賀料理), is based on the delicacies from the fields, the mountains, and the sea. Kaga cuisine is from Ishikawa Prefecture and is at the heart of the traditional cuisine of the area before more modern dishes had entered the culinary scene. So, to understand Ishikawa Cuisine it is important to start off understanding Kaga Cuisine. Jibe-ni (治部煮), duck, enoki, bamboo shoot, shiitake, pickled ginger, bamboo leaf, daikon radish threads, Tempura Loach (ドジョウのから揚げ) Steamed Lotus Root (はす蒸し), grated lotus root, often times it has dashi, egg or no egg, salt, sake, sake, mitsuka leaf, and ginko nut. Kaga-yuzen Fabric Technique Yuzan, is a term that refers to a traditional technique of dyeing fabrics for kimonos and Kaga refers to the area. Kanazawa Regional Sushi List (Ishikawa) Hamachi (amberjack/buri) Namera (red grouper) Nodoguro (blackthroat seaperch) Amaebi (sweet prawns) Sazae (turban shell) sashimi Gasu-ebi (rustling sweet prawns) Kanogani 楚蟹 (male snow-crab) Kobakogani (female snow-crab) Noto-gyu (Wahgyu Japanese premium beef) Tamago (seafood dashi) Noto Oysters Ishikawa Conveyorbelt Sushi If we are talking about the best seafood in town, we cannot miss trying out the Ishikawa Conveyorbelt Sushi. Being a city located near the sea has its advantages, such as having seafood ingredients that aren’t available anywhere else Mori Mori Sushi. Ishikawa conveyor-belt sushi restaurant, is one such place where you can taste some of Kanazawa’s best foods. Mori Mori Sushi is a popular local restaurant chain that has branches all over the city, including Omicho Market. This sushi restaurant can be easily spotted just by looking for two things: its wooden façade and bright interior, and the long line outside its doors. There are three Kanazawa specialties that you should try in Mori Mori Sushi: the premium rosy seabass, the rich and creamy gasu ebi (sweet shrimp), and the snow crab – a Kanazawa winter delicacy. Ishikawa Formal Sushi Aiji Sushi Restaurant, Buri (Hamachi) Ushio-ya Ushioya is famous for their Buri no tataki (Seared yellowtail) that is frozen and easy to prepare at home. You can serve it as sashimi or carpaccio in your desired thickness! There's also salmon, octopus and fugu (blowfish) versions. Smelt and sardine fish seasoned in different ways, but prepared to give you the perfect crunch! If you prefer something softer, go for the Kisu no Hamayaki (Smelt Hamayaki). The texture is similar to fish meat jerky. Noto Oysters- grown in the sea off the Noto Peninsula are small and plump oysters that are famous for their incredibly rich, sweet flavor. Often charcoal grilled, fried, donburi, side dish, and seasoned with vinegar,. There is even an event for them at the Anamizu Town Oyster Festival (Winter). http://www.town.anamizu.ishikawa.jp/seisaku/fuyunojinnkakimatsuri.html Nukazuke Nukazuke (rice-bran fermented things), Ishikawa Precture is known for its Nuka Fermentation process. Pickled Sardines Konka-iwashi is the Hokuriku name for iwashi (sardines) pickled in nuka (rice bran). The cured fish is eaten lightly broiled together with the rice bran. Humid summers help with fermentation, and winter cold promotes ripening. This particular Noto climate is what gives rise to this particular dish. Fermentation, treasured and handed down for generations, is one secret to making life more enjoyable in places of heavy snowfall. Turnip Sushi- Kabura-zushi (Hokuriku region- Fermentation Land) is said to have originated with a preserved food made from fermented fish and vegetables, which evolved over time into present-day recipes. The dish is made with slices of salt-pickled yellowtail wedged between pieces of pickled turnip. Carrots and other vegetables are scattered among the turnips, which are then packed in tubs, with gaps filled with kōji (a starter stock for sake and soy sauce). The kōji mold breaks down the fish proteins, enhancing the savory umami flavor of the concoction. The mouthfeel of the turnips combines with the fat-laced umami of the yellowtail and the mellow flavor of the kōji to present a unique taste experience. Kaidoya 海道屋 seafood Fugu Nukazuke- nukazuke rice bran pickling technique is used on Fugu Pufferfish ovaries. Oden Kufuma-Fu, from Kanazawa City in Ishikawa Prefecture is especially known for absorbing the oden broth, turning it extremely flavorful! Nodoguro (Black Throat) Nodoguro, or blackthroat sea perch, is a luxurious fish that Ishikawa Prefecture is famous for. Named after its black throat, nodoguro is a fatty white meat fish that is highly valued throughout Japan. It can be eaten raw as sashimi or lightly seared as sushi but our recommendation is definitely having it grilled! Grilled nogoduro pictured is light, crisp, natural oils that melted during the grilling at an izakaya (Japanese bar) in Kanazawa. Noto Beef is Wagyu from Ishikawa Prefecture. Rich in oleic acid which is the source of its delicious flavor. It is well-known for its rich taste despite the many other kinds of Wagyu beef in Japan. It is known for its luxurious fat content that gives it umami and for its tender meat fibers, making it a popular choice with diners. Kanogani- Ishikawa Kanimiso Rice 白米千枚田」Shiroyone Senmaida - directly translating to a "thousand rice paddies"; this amazing hillside terrace is located along the coastal side of the Noto Peninsula making it an amazing photo-taking spot all-year round. It is also notable that all farming practices here are done manually, from seeding to harvesting due to the odd shaped farms and the terrace layout Salt「奥能登塩田村」Okunoto Salt Farm Village - The Noto peninsula is home to Japan's one-and-only Agehama-style salt production farms whose history lives on over 500 years. This manual production method produces salt with a mellow taste, rich in minerals; and the locals claim it really goes well with onigiri "rice-balls". Water from the sea is sprinked onto sand, which is left to dry and create concentrated salt crystals; which is later boiled and separated to form this unique sea-salt. Noto Matsutake Mushrooms, Noto-don, The finest the eastern Sea of Japan has to offer. A bowl of seasonal snow crab, sweet shrimp, squid, octopus, tuna, snapper, sea bream, clam, salmon roe and some wasabi by the side, over the freshest rice. However, the key ingredient of this donburi, is actually the water and natural salt of Oku-noto. Oku-noto is known for its highly valued produce, namely seafood, fruit & vegetables, meat and natural salt. A myriad of variations are available in respective restaurants and yes; they do vary by seasons as well. Ishikawa Kaisendon If you were only able to eat one dish when you’re in Kanazawa, the kaisendon, or sashimi rice bowl, is what you should try. A hot bowl of rice topped with slices of raw fish sounds like the best of Kanazawa’s local cuisine! Kanazawa restaurants that serve kaisendon can be found anywhere in the city, especially in Omicho Market. However, if you want to get a taste of the market’s best seafood, try Kotetsu Restaurant. A cozy seafood restaurant that seats only nine people at its counter. Its seafood is sourced directly from the Omicho Market and its most popular dish, the kaisendon, is a luxurious combination of 13 to 14 kinds of seafood on top of Ishikawa Prefecture’s specialty Koshihikari rice. Kibei Don, is from the area of Suzu Ishikawa and uses suzu-ware, suzu-lacquerware, and impliments salts. Ika イカ, or Squid, is another summer delicacy here in Ishikawa Prefecture and many varieties are caught locally; namely - kensaki ika (swordtip), aori ika (bigfin reef), yari ika (heterololigo), sode ika (diamondback) and hotaru ika (firefly). And the most prevalent catch: surume ika (Japanese common squid). Ishikawa Prefecture is very well-known for its squid fisheries - especially common on summer nights over the ocean, where squid-fishing boats will light-up the horizon with their kira-kira lighted tackles. Port Ogi is one of the three biggest fishing ports in Japan. Its annual squid catch per fishing vessel boasts the top in Japan. Wahei is located in front of Port Ogi and specialises in processed squid products. They use two kinds of squid, live squid caught in adjacent seas and sento-ika, squid that is frozen in the vessel immediately after they are caught from the open sea. The consistent distribution of squid fishery in Port Ogi, from catching, freezing, processing to selling is highly recognized in the Japanese fishing industry. The humble ika can be enjoyed raw, simmered or even grilled ! Its innard are also known to be used to make "ishiri", a fermented sauce commonly used in the Noto area. How about Squid with Somen-noodles, ika-hamburger. 「サザエ」ー Sazae, or Turban Shell, is one of the summer delicacies here in Ishikawa Prefecture and the most popular kind of conch shellfish available in Japan. Snow Crab Soup Ohnabe in Yamanaka Onsen Crab Soup Ohnabe, Winter in the Hokuriku region may be harsh, but with seasonal treats like crab and hot springs to warm both body and soul, this time of year also has its own unique pleasures. Yamanaka Onsen boasts 1,300 years of history as a hot spring town, but it’s also a great destination for food: during an upcoming special event, visitors can enjoy crab soup, served in Yamanaka lacquerware from a giant ohnabe pot. This crab soup is made under supervision by master chef Rokusaburo Michiba, who is originally from Yamanaka. Hot, delicious soup and relaxing hot spring baths are both great ways to enjoy winter in Ishikawa! Kanazawa Baigai Nitsuke aaa Kanazawa local Sushi balls, with Rise Yamamoto from R!CE FOOD DESIGN. Tsukudani Founded in 1946, Tsukuda Foods manufactures tsukudani, a traditional Japanese side dish made from kombu and seafood simmered with mirin and soy sauce. Tsukuda no Tsukudani, is a run by the Tsukuda Family Shokuhin makes delicious tsukudani. It is used with other dishes such as rice, sandwiches, or porridge! Many different types of tsukudani are available; spicy pond smelt, Noto Oyster, Scallops. All the products from Tsukuda Syokuhin are additive-free, allowing for the natural flavors of the ingredients to be best drawn out. Tsukudani - Japanese scallops Tsukudani is a traditional Japanese food typically boiled with soy sauce and sugar. Tsukudani - Noto Oyster Tsukudani Tsukudani is a traditional Japanese food typically boiled with soy sauce and sugar. Ishikawa Rice The Yamazato Seiryuu Rice is an award-winning rice that is cultivated using pristine water flowing from the sacred Mount Hakusan and high-quality soil. Grown among the mountains, the natural sweetness of the Yamazato Seiryuu Rice is enhanced from the huge temperature differences between day and night. Komeya, has been in the rice industry for 52 years. What makes them unique is that they diligently process their rice using their own technique to eliminate static electricity, which damages the sweetness of the surface layer of the rice, during the polishing process. The characteristic of the rice is that each grain evenly absorbs water during the cooking process, with the surface being firm while the inside remains fluffy. Their glutinous rice are so good that they are used by many traditional Japanese confectionary shops in Ishikawa Prefecture. Ishikawa Tataki Fresh Japanese amberjack is seared and lightly salted with sea salt from Noto. Well-loved by locals, this is a dish not to be missed. Usually sliced in its half-frozen state, it can be served as sashimi to be enjoyed with soy sauce and wasabi, or as carpaccio. You can also look forward to salmon tataki and fugu (blowfish? Yes blowfish!) tataki. Kintsuba The kintsuba is a confection that is made by mixing boiled red beans with sugar and agar, then coated with a thin layer of flour, and finally baked to perfection. Using carefully selected ingredients from Japan, the kintsuba from Nakataya is said to be the tastiest in Japan. Relish in the traditional taste from more than 80 years ago. Crab Kouraage Komatsu-shi area, That fried crab delicacy (Kani no kouraage かにの甲羅揚げ) is definitely not to be missed if you are visiting Komatsu! Ishikawa Ganmodoki Kanazawa Tofu is most famous for its Kanazawa Hirozu. More commonly known as ganmodoki in many parts of Japan, the hirozu from Kanazawa is an upgraded version of the simple dish. This hirozu from Kanazawa Tofu is unique to Kanazawa, stuffed with lots of fresh vegetables. Tofu with filling ofShrimp cutlet Katsu, Fried Fishcake Tofu. Ishikawa Ramen Yamato soy sauce miso, fermented foods, containing fish sauce, Yukiko Yamamoto "fermentation master" Naoko Taniguchi "cooking researcher". Japan Sea Port-town Ono, is famous for production of Ishikawa Soy-sauce and Ishikawa Miso. The area looks out on the Japan Sea. It is said to be where soups had help inspire methods of ramen making and is a good place to start for finding sea food in the prefecture. Ishikawa Miso Savour all the different kinds of miso from Ishikawa by Takazawa Zyozo! Their signature miso is a blend of two distinctive kinds of miso from the Kaga and Noto regions of Ishikawa! Other misos include a blend of 3 year miso and white miso, barley miso, sesame miso and korean-style miso made of Korean chilli! Kaga-Noto Miso Blend Unlike ordinary miso, this miso is an uncommon blend of two kinds of miso – the fragrant Kaga Miso and the flavorful Noto Miso – both made using high quality malted rice koji by Takazawa Jozo. Wajima Lacquerware is cooked with what? Aesthetically appealing and long-lasting, Wajima Lacquer Ware is one of the most famous lacquer ware in Japan, produced in Ishikawa. Ishikawa Seafood Croquette Kanazawa Cuisine, there are seafood croquette filling made by hand, they have a variety of flavors for their croquettes like meat, curry, squash, octopus, crab, and their most popular item, the sweet shrimp croquette. At Omicho Croquette 世界の食品ダイヤモンド Ishikawa Soba Hakusan Torigoe Soba Festival (Fresh Buckwheat Festival) freshly harvested local buckwheat! Torigoe is famous for soba noodles. It is delicious in the fall http://www.urara-hakusanbito.com/festival/view/19 Ishikawa Confectionaries Hokuriku Confectionery, With allmost 100 years of history, you can be sure that Hokuriku Confectionery makes their biscuits and senbeis well! They are most famous for their variety of Hokka biscuits, long-life biscuits, character biscuits, rice crackers, and most recently, the "Sozai de karada omoi (Love your body)" series of healthy biscuits! Yasuo Kawada Owner of Tsuruko in Kanazawa Nodoguro blackthroat sea perch on top of rice is prepared in an earthenware pot. beef kuwayaki dish with cooked bamboo shoots and boiled red bean, caulifower, and asparagus. Nodoguro has its best taste in the Spring, Nodoguro gohan [blackthroat sea perch on top of rice]. I usually purchase ingredients for dishes at Omicho Market, which is about five minutes on foot from my restaurant. When I was a child, I took for granted that the shop stalls at the market were filled with mouth-watering fish. However, I learned that this actually isn't that common when I lived in other places, and that Kanazawa has a wide variety of foods that are extremely fresh. We're lucky to live here. I prepare nodoguro slices that are half raw and half cooked using the residual heat in the pot. From June, I recommend wild ayu sweetfish grilled with salt as it's caught in the nearby Sai River. One of our customers said: "I can't really eat wild ayu in Tokyo. It's easy for me to come Kanazawa to eat it." In winter, the buri yellowtail and crab taste great here in Kanazawa. As the ingredients have their own original tastes, for crab, I simply boil it to draw out the natural flavor for the customers' enjoyment. As the Hokuriku Shinkansen began [services to Kanazawa] three years ago, I want to meet the expectations of customers who have traveled a long distance by exploiting Kanazawa's newfound accessibility. At a ryotei traditional Japanese restaurant, chefs cannot see customers from the kitchen, kind of like fighting an opponent you can't see. Customers visit my restaurant seeking a truly amazing culinary experience, so I definitely want to surprise them with my dishes that have a twist. The season for Kaga-futokyuri big cucumber, which tastes like a lightly flavored melon, is beginning in Kanazawa. I scoop out the flesh of the cucumber and stuff it with various cooked vegetables, which is one of my trademark dishes. Customers gasp in surprise when they see it. Since I was a child, I've had the feeling that I was born shackled to my family's ryotei restaurant business. When I described my dream of becoming a private eye in elementary school, a teacher said, "Aren't you going to take over your family's restaurant?" I delivered traditional osechi meals to customers' homes on New Year's Eve in the snow when I was a junior high school student. I still remember the wistful feeling I had that night, because I wanted to watch [major star] Seiko Matsuda sing in a music awards program on television. After working hard as an apprentice for about five or six years at Ajikitcho in Osaka, [Kitcho founder] Teiichi Yuki and my other superiors praised a dish I created. This gave me confidence to continue working as a chef. During my apprenticeship in Osaka, I often visited a Japanese restaurant in Kyoto that my father knows very well, which inspired me to become who I am now. The restaurant's cook is a true master of Japanese cuisine, but he used a big portion of foie gras for a dish and cooked lobster with matsutake mushrooms. I can learn many things from those who cook original dishes. I add my own touches to dishes, but it's important to get the basics down. My favorite twist is to add truffle to dashimaki-tamago rolled omelets. But before doing so, a chef must first learn the proper techniques for making the dish. It's important to first grasp the basics before adding your own twist. Chefs in Kanazawa are serious and persistent. Every morning, they go to the market to find better ingredients and hone their skills to rival the competition. Even in regional areas, chefs can create original dishes by making use of local ingredients and utilizing their skills. -- This interview was conducted by Yomiuri Shimbun Staff Writer Fumiko Endo. Kuwayaki grilled beef sirloin Kuwayaki is a grilled meat dish paired with other ingredients and flavored with soy sauce and mirin. Kuwa is the Japanese word for hoe. The name kuwayaki derives from a meal prepared by farmers in which they caught wild birds while working in the fields, and cooked the birds on the flat part of their hoes. Kawada uses soft beef loin for the dish. Beef round or fillet can also be used in place of loin. Cut the meat into five-centimeter cubes and season with salt and pepper. After 20 minutes or so, sprinkle flour over the meat cubes and grill evenly in a pan. "By applying a flour coating, you can preserve the umami and the mellow flavor of the meat," Kawada said. Kawada prepares sauce that is 7 parts sake, 3.5 parts mirin and 1.5 parts strong soy sauce. Remove the meat from the pan before adding the sauce to the pan and boiling it on high heat. Place the meat back in the pan and let it briefly simmer. Finally, heat the meat with residual heat, which makes the meat tender and juicy. -- Yasuo Kawada Born in 1966, Kawada is the second-generation owner of the kaiseki ryori restaurant Tsuruko in Kanazawa. After seven years of apprenticeship at the ryotei traditional Japanese restaurant Ajikitcho in Osaka, he returned to Kanazawa. Kawada has also appeared on the TV cooking program "Ryori no Tetsujin" (Iron Chef). Tsuruko was given two stars by the Michelin Guide's 2016 special edition for Toyama and Ishikawa prefectures. The course menu starts at 5,000 yen (excluding tax and service charges) at lunchtime on weekdays, and 15,000 yen (excluding tax and service charges) at night. https://trip101.com/article/explore-the-food-culture-of-kanazawa-top-12-eats-in-the-city https://ja.wikipedia.org/wiki/%E3%81%B2%E3%81%A4%E3%81%BE%E3%81%B6%E3%81%97 https://gurutabi.gnavi.co.jp/a/a_2097/ https://bgourmet.kitemi.net/c679.html https://triplovers.jp/hokushinetsu/article/31 https://ameblo.jp/anggun6242/entry-12560569335.html https://style.nikkei.com/article/DGXMZO28303770Z10C18A3000000/ https://www.kanazawa-gourmet.jp/tag/%E3%82%AB%E3%83%84%E4%B8%BC/ http://malgrit.jp/%E3%82%B0%E3%83%AA%E3%83%AB%E4%B8%AD%E6%9D%91%E5%B1%8B/ Ishikawa 1Kaede Maeda Seen by 26 Like Comment Share
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