🕓 2023/6/12
＃グルメ
Ishikawa Prefecture is a region where beautiful nature and rich culture converge, offering a plethora of gourmet delights. Particularly in Kanazawa City, you can experience the local cuisine while soaking in the history and tradition of the area. This article introduces three selected gourmet dishes from Ishikawa: "Jibuni," "Noto Beef," and "Kanazawa Oden."
Each of these dishes has its unique charm and history, which will be detailed along with recommendations for the best places to enjoy them. When you visit Ishikawa, make sure to indulge in these exquisite gourmet offerings.。
Jibuni is a traditional dish from Kanazawa City in Ishikawa Prefecture, particularly known as a part of Kaga cuisine. This dish features duck or chicken meat, seasonal vegetables, and local specialty ingredients like sudare-fu (a type of wheat gluten), all simmered in a sweet and savory broth. The name "Jibuni" is said to originate from the sound "jibu-jibu," which describes the gentle simmering of the ingredients.
A distinctive feature of Jibuni is that the meat is coated with flour or starch before simmering. This technique thickens the broth, helping to lock in the flavors and enhance the dish’s richness. This thickened broth is especially comforting during the cold seasons. Additionally, Jibuni is often served with wasabi, adding a refreshing spiciness that complements the tenderness of the duck meat perfectly.
Jibuni dates back to the Edo period and is a renowned local dish of Kanazawa City. The name "Jibuni" has various theories regarding its origin. It might come from the simmering sound "jibu-jibu," or it could be derived from the term "jukubu," meaning duck meat.
Developed as a samurai dish in the Kaga Domain, Jibuni became particularly popular as part of the daimyo's (feudal lord's) meals around the 17th century. The chefs who served the Maeda clan, the ruling family of the Kaga Domain, refined this dish. Historical records, such as the early 18th-century cookbook "Ryori no Shiori," mention a dish called "Mugiton," which closely resembles modern-day Jibuni.
There’s also a theory suggesting that Jibuni was influenced by a dish brought back from Korea by Toyotomi Hideyoshi's quartermaster, Okabe Jibei. This dish was then adapted and became a staple in Kaga cuisine.
Noto Beef is a high-quality brand of black Wagyu beef nurtured in Ishikawa Prefecture's beautiful natural environment and rustic landscape. In 1995, the "Noto Beef Branding Promotion Association" was established, ensuring that only beef meeting strict criteria can be branded as "Noto Beef." The nurturing of Noto Beef is greatly influenced by the rich natural environment of Noto and the diligent rearing techniques of the producers.
The most significant feature of Noto Beef is its fine texture and high-quality fat. The fat is rich in oleic acid, which contributes to its melt-in-the-mouth texture and rich flavor. Specifically, "Noto Beef Premium" is recognized when the beef scores a BMS (Beef Marbling Standard) of 10 or above in the A5 grade or has an oleic acid content of 55% or more in BMS 8 or 9.
Noto Beef maintains its high quality through stringent certification standards. It must be raised in Ishikawa Prefecture, with the final fattening stage also taking place within the prefecture, and the beef must be graded A3 or B3 or higher. Only beef meeting these rigorous standards can bear the Noto Beef name.
The history of Noto Beef dates back to the Taisho period. Initially, cattle from Tottori Prefecture were introduced to the Noto region for agricultural purposes. Subsequently, breeding with beef cattle from Hyogo Prefecture took place. This crossbreeding resulted in Noto Beef being recognized as a high-quality Wagyu with excellent growth and substantial body size.
In 1995, Ishikawa Prefecture and local cattle-related organizations established the "Noto Beef Branding Promotion Association," promoting the branding of Noto Beef. This association ensured that only beef meeting specific standards would be certified as "Noto Beef." In 2007, at the 9th National Wagyu Competitions, Noto Beef was awarded for its high-fat quality, receiving a special prize.
Kanazawa Oden is a beloved local dish from Kanazawa City in Ishikawa Prefecture, known for its ability to warm hearts during the cold winter months. This oden stands out due to its refined broth and a wide variety of ingredients. The broth, made from kombu and bonito flakes, is clear yet deeply flavorful, distinguishing it from the Kansai-style oden. Often, local Ono soy sauce is used, adding a unique flavor to the broth.
The ingredients in Kanazawa Oden often include local specialties. For instance, "Kanimen," a winter delicacy, features the shell of a snow crab filled with crab meat and miso, making it a luxurious addition to the oden. Other common ingredients include whelk, "fukashi" (a type of fish cake made from white fish), "kuruma-fu" (wheat gluten), and Gensuke daikon radish. These ingredients blend harmoniously with the broth, creating a rich and satisfying flavor.
The history of Kanazawa Oden dates back to the late Meiji period. At that time, oden, which was popular in Tokyo, was introduced to Kanazawa and blended with the local food culture, evolving into the form we know today. The first recorded instance of oden being served in Kanazawa was during a celebration event, which helped it gain popularity in the region.
By the Taisho period, Kansai-style light-flavored oden was introduced to Kanazawa, spreading further in popularity. After the Great Kanto Earthquake, Kansai-style oden became widespread throughout Japan due to relief efforts, influencing the local variations. In 1923, the first restaurant with an oden signboard appeared in Kanazawa, marking the beginning of an oden boom.
In 2009, an NHK program highlighted that Kanazawa had the highest number of oden shops per capita in Japan, catapulting Kanazawa Oden to national fame. It has since been featured in various media outlets, attracting tourists eager to sample this local specialty.