The Regional Cuisine of Ishikawa


Jibu-ni

Jibu-ni is a thickened stew with duck coated in flour, seasonal vegetables, and Kanazawa specialty sudare-fu (wheat gluten). The story is that the name of this dish came from the onomatopoeic sound of the stewing, “jibu-jibu,” but its true origin is not clear.

Jibu-ni

Back to Top Back to Top


Hasu-mushi

Hasu-mushi is grated lotus root that is steamed, and covered with a thickened broth. Ingredients such as shrimp or gingko nuts are also added. Kaga lotus root is quite glutinous, and is savored for its chewy texture.

Hasu-mushi

Back to Top Back to Top


Gori Ryori

Gori is most often served as gori tsukudani (sweetened soy glaze) or gori tempura.

Gori Ryori

Back to Top Back to Top


Kabura-zushi

Kabura-zushi is made from salt preserved turnips and slices of amberjack, along with thinly cut carrots and kelp, cured together in malted rice. It is a local specialty during the winter months.

Kabura-zushi

Back to Top Back to Top


Tai no Kara-mushi

Sea bream that has been filleted dorsally, stuffed with “u no hana,” (or soy pulp) and steamed. This dish is usually presented on celebratory occasions.

Tai no Kara-mushi

Back to Top Back to Top

Back to Top