Kanazawa boasts a special regional cuisine called Kaga no aji. In general the taste is mildly sweet, like most Japanese country cooking. Visually, it is not as sophisticated or ornate as Kyoto’s kaiseki haute cuisine, since it’s based on the food of the samurai – substantial and hearty, with taste, not looks, being paramount. JibuniRead On >
stew
Yoshoku: Beef Tongue Stew
When Japan opened its doors to the outside world at the advent of the Meiji period in 1868, it also opened its doors to the outside world and its kitchens. As all things Western became the rage, a unique (and lasting) food trend emerged. Known as yoshoku, it comprised Western dishes with a Japanese twist,Read On >
Oden: Japanese Hodgepodge Stew
When I was a college student in Tokyo, I would often pass mobile food stalls, called yatai, late on blustery winter nights and be completely overwhelmed by the powerful aroma of oden, or Japanese hodgepodge stew. Oden’s pungent smell and taste have made it a perennial favorite with drinkers, no matter the season. It isRead On >