Ishikawa’s local cuisine recommended in December
Ishikawa’s local cuisine recommended in December Table of contents 1.Introduction 2.Kabura-zushi 3.Jibu-ni 4.Other local foods in Ishikawa 1.Introduction The recommended local dishes in Ishikawa prefecture in December are “Kabura-zushi” and “Jibu-ni”. Both have been selected as one of the “100 Local Cuisine” selected by the Ministry of Agriculture, Forestry and Fisheries. https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-2.pdf 2.Kabura-zushi “Kabura-zushi” is a type of “nare sushi” that is made by sandwiching Japanese amberjack caught in the Sea of Japan in winter between turnips and dipping it in koji (amazake). It has already been eaten by the ordinary people since the Edo period. “Kabura-zushi” is also eaten in Toyama prefecture, and it seems that mackerel and salmon are sometimes used instead of Japanese amberjack. “Noto Japanese amberjack” (season: December-February) has been selected as the winter “PRIDE FISH” in Ishikawa Prefecture, which is selected by Japan Fisheries Cooperatives. Since this Japanese amberjack is used for “Kabura-zushi”, the season for “Kabura-zushi” is also from December to February. 3.Jibu-ni “Jibu-ni” is a bowl of duck or chicken, vegetables, shiitake mushrooms, etc. boiled in soup stock and thickened. Wasabi is used as a condiment. I think “Jibu-ni” is a simmered dish that is well known nationwide. We