Buri daikon (simmered yellowtail and daikon)
Throughout Ishikawa Prefecture
Yellowtail is essential to any discussion of Ishikawa's traditional ingredients. In early winter, thunder known as "buriokoshi"...
ISHIKAWA
Ishikawa Prefecture
The surveyed city is Kanazawa. Of all 394 items in the household survey, Ishikawa Prefecture stands out most for Crab — 2.9× the national average (Kanazawa 1,014 g / national 355 g).
2.9×Biggest standout
Crab
per household / year
Crab
per household / year
4Items ranked #1 nationally
30Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Kanazawa’s value as a multiple of the national average.
| Item | vs. average | Kanazawa | National | Rank |
|---|---|---|---|---|
| CrabSeafood | 2.86× | 1,014g | 355g | #3 |
| Meal-kit ingredientsPrepared Foods | 2.08× | 8,008JPY | 3,859JPY | #2 |
| FlounderSeafood | 1.86× | 995g | 536g | #7 |
| YellowtailSeafood | 1.83× | 2,315g | 1,264g | #2 |
| School lunchDining Out | 1.80× | 13,994JPY | 7,756JPY | #4 |
| SardinesSeafood | 1.72× | 696JPY | 404JPY | #8 |
| Manju bunsConfectionery | 1.65× | 1,537JPY | 930JPY | #6 |
| Lotus root#1Fresh Vegetables | 1.63× | 1,624JPY | 996JPY | #1 |
| Other Japanese sweets#1Confectionery | 1.52× | 15,395JPY | 10,161JPY | #1 |
| Rice cakes (mochi)Grains | 1.50× | 2,672JPY | 1,787JPY | #3 |
| Fried tofu (aburaage & ganmodoki)Dried Foods, Seaweed & Soy Products | 1.43× | 4,296JPY | 3,010JPY | #3 |
| Horse mackerelSeafood | 1.39× | 1,330JPY | 960JPY | #12 |
#1
Where this prefecture ranks #1
Items where Kanazawa ranked #1 among the 52 surveyed cities.
- Sushi (restaurant)
- Lotus root
- Other Japanese sweets
- Other Western sweets
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Hasumushi (steamed stuffed lotus root)
Main ingredients: Kaga lotus root, white fish, shrimp, egg, and more
→ Lotus root is 1.5× the national average in Kanazawa (1,852 g, #2 nationally)
Mitama (black bean sticky rice)
Main ingredients: Black soybeans, glutinous rice
→ Rice cakes (mochi) is 1.3× the national average in Kanazawa (2,747 g, #3 nationally)
Nishin no kobumaki (herring kelp rolls)
Main ingredients: Dried herring, kombu, kanpyo (dried gourd strips)
→ Kelp is 1.3× the national average in Kanazawa (230 g, #15 nationally)
Nasu somen (eggplant and somen noodles)
Main ingredients: Eggplant, somen noodles
→ Eggplant is 1.1× the national average in Kanazawa (2,414 JPY, #15 nationally)
Aimaze (shredded root vegetable mix)
Main ingredients: Daikon radish, carrots, burdock root, shiitake mushrooms, and more
→ Fresh shiitake mushrooms is 1.1× the national average in Kanazawa (2,180 JPY, #10 nationally)
DISHES
30 regional dishes from Ishikawa Prefecture
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Aimaze (shredded root vegetable mix)Wi
Noto region
The Noto Peninsula is surrounded by sea on three sides. Vegetables grown in its sticky red-clay soil...
Nasu somen (eggplant and somen noodles)Su
Around Kanazawa City
Ishikawa Prefecture was once known for producing somen noodles. In Wajima City, in the remote Oku-Noto area, a major production hub...
Nishin no kobumaki (herring kelp rolls)Wi
Throughout Ishikawa Prefecture
The Noto Peninsula, jutting into the Sea of Japan, has long been a hub of maritime trade...
Jibuni (simmered duck and vegetables)AuWi
Throughout Ishikawa Prefecture
Jibuni is a signature simmered dish of Ishikawa Prefecture, made with duck meat, sudarefu wheat gluten, and seasonal vegetables...
Kishizu (kudzu noodle soup)
Around Kaga City
Daishoji, a district of Kaga City, once flourished as the temple town of Daishoji, one of the five Hakusan temples...
Sawara no kobujime (kelp-cured Spanish mackerel)Wi
Around Kanazawa City
Spanish mackerel sashimi cured between sheets of kombu; "sawara" usually refers to...
Namako no sunomono (vinegared sea cucumber)
Around Nanao City
Sea cucumber, an established winter delicacy on the Noto Peninsula. Its history in Noto traces back to around the 8th century...
Goshiki namagashi (five-color celebratory sweets)
Around Kanazawa City
Ishikawa Prefecture has a long tradition of eating mochi. For example, in a custom passed down in Noto...
Takenoko kombu (bamboo shoots simmered with kelp)
Around Kanazawa City
The mountains around Kanazawa City, a historic city that once flourished as a castle town, are now known as a bamboo shoot-growing area...
Kagabuto kyuri no ankake (thick cucumber with starch sauce)Su
Around Kanazawa City
Kanazawa City, once a flourishing castle town, has passed down specialty vegetables since the feudal era...
Suizen (agar seaweed dessert)
Around Wajima City
Suizen is a regional dish long passed down in Wajima. Tengusa seaweed is simmered and mixed with rice flour...
Mettajiru (pork and root vegetable soup)
Throughout Ishikawa Prefecture
Mettajiru is a hearty pork soup made with root vegetables such as sweet potato, daikon radish, and carrot...
Mitama (black bean sticky rice)Su
Throughout Ishikawa Prefecture
Mitama refers to glutinous rice steamed with black soybeans. Depending on the region and...
Sazaemeshi / Sazaebeshi (turban shell rice)SuAuWi
Noto region
About 50 km north of Wajima Port in Wajima City lies Hegura Island, a remote island in the Sea of Japan, where...
Isaza no tamagotoji (icefish with egg)
Around Anamizu Town
Anamizu Town, in the center of the Noto Peninsula, is known for a local delicacy, isaza...
Bekanabe (dried sardine hot pot)SuWi
Coastal areas
Ishikawa Prefecture sees snow, but winters are moderately cold and summers hot and humid—a distinctive climate...
Itokojiru (adzuki bean and root vegetable soup)
Throughout Ishikawa Prefecture
Ishikawa Prefecture has a traditional autumn event called Hoonko. This is...
Megisu no dangojiru (deep-sea smelt dumpling soup)Wi
Throughout Ishikawa Prefecture
Megisu is a slender fish about 20 cm long found along the Sea of Japan and Pacific coasts...
Tai no karamushi (stuffed steamed sea bream)
Around Kanazawa City
A whole sea bream is split along the back and stuffed with okara simmered with carrots, burdock root, wood ear mushrooms and more...
Nasu no orandani (deep-fried simmered eggplant)SuAu
Around Kanazawa City
Kanazawa City brands vegetables traditionally grown locally as "Kaga vegetables"...
Tara no kotsuke (cod roe pickle)Wi
Noto region, around Kanazawa City
Cod is one of the essential winter tastes of Ishikawa Prefecture. The cod eaten locally includes walleye pollock...
Mako no nitsuke (simmered cod roe)Wi
Throughout Ishikawa Prefecture
In Ishikawa Prefecture, "tara" generally refers to Pacific cod rather than walleye pollock...
Oshizushi (pressed sushi)SpAuWi
Around Kanazawa City, Kaga region
In Ishikawa Prefecture, oshizushi (pressed sushi) is eaten at festivals and other special occasions. In Kanazawa City...
Kaburazushi (fermented turnip and yellowtail)Wi
Throughout Ishikawa Prefecture
A traditional fermented food representative of Ishikawa Prefecture, made by sandwiching salted yellowtail between salted turnip slices. Traditionally...
Daikonzushi (fermented daikon and herring)Wi
Throughout Ishikawa Prefecture
A traditional fermented food alongside kaburazushi, representative of the Kaga region. Dried herring and daikon radish are fermented with rice and koji...
Hinezushi (fermented fish and rice)SpSuAu
Noto region
Hinezushi is a fermented food made by packing salted fish with rice and letting it mature; it is passed down in Wajima, Ana...
Ishirunabe (fish sauce hot pot)Wi
Noto region
Ishiru is a fish sauce passed down in the Noto region, said to be a corruption of "uoshiru" (fish broth)...
Ebisu / Berobero (egg agar jelly)Wi
Throughout Ishikawa Prefecture
Ebisu is beaten egg set in agar jelly, an essential festive-occasion dish. Since the Edo period...
Hasumushi (steamed stuffed lotus root)SpSuAuWi
Around Kanazawa City
Kanazawa City has a certified brand of vegetables called "Kaga vegetables." This brand name came into full use...
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