Blog
Blog Hokuriku
-
Yuzu Shio Ramen
I always crave ramen when I’m on a business trip to the regions. Few dishes divide opinion quite like ramen, yet it is also a dish that reflects the flavours deeply rooted in each local area. Located close to Kanazawa Station, Yuzuki is a real lifesaver when time is short. Inside the shop, cardboard boxes of yuzu from Tokushima and Ehime are stacked high, giving a real sense of their dedication to yuzu. The Yuzu Shio Ramen, made with a chicken and seafood-based broth enhanced with natural salt and yuzu, is refreshingly light—a bowl of ramen that doesn’t leave you…
- Food
- Hokuriku
- Spot introduction
-
Tawaraya’s Jiro Butter
Founded in 1830, Tawaraya is Kanazawa’s oldest candy shop. It’s a shop I always make a point of visiting when I take a tour of Kanazawa’s Higashi Chaya District. Made using only rice and barley, their Jiro-ame (mizuame, a Japanese sweetener) has a comforting sweetness that isn’t cloying, and it’s easy to see why it has long been a favourite for feeding babies. My personal favourite, however, is Jiro Butter. This is a combination of Jiro-ame and butter, and spreading it on toast and toasting it doubles the deliciousness. It’s lovely that you can sample Jiro-ame and Awa-ame (millet candy) at…
- Hokuriku
- Japanese dessert
- Spot introduction
-
Jibuni
When it comes to Kanazawa’s signature local dish, Jibuni is the answer. It consists of duck or chicken, seasonal vegetables and sudare-fu (a type of wheat gluten noodle) simmered in a dashi broth and served with wasabi. As the meat is generously coated in wheat flour or potato starch, the dish develops a thick, creamy consistency, allowing it to be enjoyed whilst still piping hot. Whilst duck is the standard choice today, it seems that in the past, people would catch thrushes—a winter bird in Japan—grind them up with the bones still in, and shape the mixture into balls, much…
- Food
- Hokuriku
- Spot introduction