Bitter green tea is always paired with a thoughtfully crafted sweet, and so, alongside the tea ceremony, Japanese confectioneries developed into an edible art with sweets that reflect the shape and color of each season.
Soy Sauce & Miso
As indispensable seasonings for Japanese cuisine, soy sauce and miso are both made from soybeans fermented with a starter of cultivated fungus called koji, whose value in eastern food production dates back to 300 BCE China and is even believed to have skin-enhancing qualities.
The sake of Ishikawa Prefecture is believed to be so delicious because of the water used to brew it. See the well from which this precious ingredient is drawn, the entire sake brewing process, and the cellars that store sake as it ages.
Jibuni is a centuries old, regional dish that uses fresh local ingredients. It’s served at nearly every Japanese restaurant in Kanazawa in its own specially-made lacquerware bowl. Get a taste of this traditional Kaga favorite and learn the recipe with a master chef.