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Overview of Specialties of the Hokuriku Region

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Overview of Specialties of the Hokuriku Region Overview of Specialties of the Hokuriku Region Himi Buri Sea (Yellowtail) ◆◆概要Overview Cucumber Located in the central area of the Japanese islands, [Agriculture] the Hokuriku Region is richly endowed with Agriculture is centered on rice cropping, with rice agricultural products grown in the fertile river plain accounting for more than 60% of gross agricultural formed by rivers flowing down through the Tateyama production. Sake brewing from rice is also flourishing. Toyama Mountain Range and Mount Hakusan, both of which [Fisheries] are among Japan’s three most famous mountains, and Fixed netting is actively operated. Catches of fish Ishikawa marine products from the Japan Sea. and shellfish are abundant throughout the year. Echizen Crab As a starting point for international container shipping [Processed foods] routes and international air routes, this region serves Many processed seafood products made from Fukui as a gateway to the Japan Sea. abundant fish species and shellfish are distributed, Located close to the three metropolitan areas of and many fermented foods are prepared with rice Tokyo, Osaka, and Nagoya, the Hokuriku Shinkansen bran or rice malt. Tokyo extended its route to Kanazawa in March 2015, [Cuisine culture] drastically reducing traveling time from Tokyo, with A mature cuisine culture has developed by taking more active and efficient physical distribution advantage of the rich natural environment and the expected as a result. bitter cold of this snowy region. Fukui Prefecture Ishikawa Prefecture Toyama Prefecture ◆Population: 1.15 million ◆Population: 1.07 million ◆Population: 0.79 million ◆Annual mean temperature: 14.6°C ◆Annual mean temperature: 14.1°C ◆Annual mean temperature: 14.5°C ◆Overview: Noto Beef grown in ◆Overview:Toyama bay is ◆Overview: Thanks to the mountains of the untouched natural ‘Natures Treasure Box’ with the Echizen and water from Wakasa, Fukui environment of ‘Noto’s Satoyama Tateyama Mt. Range and deep seas Prefecture produces rich foods coming from the and Satoumi,’ certified as one of the reaching 1,000 meters in depth. Melted snow mountains and seas. As suggested by the name ‘Saba- Globally Important Agricultural Heritage water from Tateyama Mt. Range carries rich kaido (Mackerel Highway),’ which was used to transport Systems, is highly acclaimed in Japan. The prefecture is nutrients to Toyama Bay. Toyama Bay is famous salted fish to Kyoto, abundant ingredients and foods famous for top-brand agricultural products such as ‘Kaga for its unique seafoods, such as the were offered to the Imperial Court via this route. The Vegetables,’ ‘Noto Vegetables,’ and ‘Ruby Roman’ "Hotaruika(firefly squid)" which can be found only grapes, as well as abundant fish and shellfish caught in prefecture is also famous for its soba production, and in Toyama, the "Shiroebi(glass shrimp)" known the Japan Sea and various food delicacies specific to the local specialty, ‘Echizen Oroshi Soba,’ is renowned as 'The Jewel of Toyama Bay, and the "Himi each season. throughout Japan. The winter delicacy, ‘Echizen Crab,’ is Buri(Yellowtail)";a fatty natural and delicious fish. also very popular across ◆Access: Processed marine products are also popular. The Japan. Additionally, the ・2 hours 30 minutes from superb rice ‘Koshihikari’ Tokyo (by Shinkansen) abundant melted snow water is essential to originates in Fukui ・2 hours 40 minutes from Osaka growing various crops and also Prefecture. (by conventional railway line) the reason Toyama 'sake' is so refreshing and tasteful. Soy sauce made in Kanazawa Source：Kanazawa City Tateyama Mt. Range Mikata-goko (Five lakes of Mikata) over Toyama Bay Delicacies of Fukui Fukui Prefecture is lavishly endowed with natural benefits from the sea, mountains, and land, and is called one of the famous ‘food reservoirs’ in Japan. It has been a ‘Miketsukuni,’ which offered foods for emperors, since ancient times. Fukui has high rainfall throughout the year and dramatic fluctuations in temperature from morning to night, especially in the spring and fall, thus contributing to the excellent growth and deliciousness of its agricultural products. Ruins of Asakura Eiheiji Temple is the home of “Zen”. Each year, many tourists from overseas visit Eiheiji to experience ‘Zazen”(Zen meditation). The Clan at Ichijodani Tojinbo temple is also famous for its vegetarian dish prepared from Zen inspired Soybean, wild plants and vegetables. Koshihikari rice Tomitsu-kintoki sweet potato Koshino-ruby Wakasa Beef Shredded Kelp Echizen Crab Pickled rakkyo Fukui plum Taro Grilled mackerel sushi Local sake Goma-dofu Soft sweet bean jelly (Tofu made from sesame seeds and kudzu) Source of Photographs： Fukui Prefectual Tourist Federation Deep-fried tofu Echizen Oroshi Soba Pork cutlet seasoned with Vegetarian (Soba with grated Japanese radish) Worcester sauce on boiled rice dishes Delicacies of Ishikawa Fermented foods Diverse fermented foods are available such as general miso, soy sauce Ishikawa Prefecture is a treasury of pure water from Sacred and Japanese sake, as well as food products prepared by fermenting Hakusan Mountain and diversified agricultural products. fish, shellfish, or vegetables. These products can only be obtained in Fermented foods have been actively produced by taking advantage the cold climate of the prefecture’s snowy region, which is optimum of the cold climate of the snowy region. for fermentation. Agricultural products ‘Traditional vegetables’ (The photo shows Kaga Vegetables.) Ishikawa Prefecture is roughly divided into the Kaga Area and the Noto Area, and traditional vegetables are categorized as ‘Fish or shellfish pickled in brine ‘Kaga Vegetables’ or ‘Noto Vegetables.’ ‘Ishiru’ and fermented rice bran’ Characteristic local vegetables cultivated ‘Japanese sake brewing’ ‘Ishiru,’ prepared only Fish or shellfish pickles have from ancient times are officially certified. ‘Noto Toji’ (master brewer) is been prepared as long- one of four Japanese major from fish and salt, is one preserved foods since early master brewers. of the three major times. Delicacies such as Thirty-one types of vegetables, including Kintoki spinach, Kaga lotus root, Nakajimana, Japanese fish sauces. Konowata (salted sea cucumber and Sawano burdock, are currently certified. entrails) are renowned throughout Japan. Japanese radishes, watermelons, and grapes are actively cultivated on the dune along the coast. Among others, ‘Ruby Roman,’ developed over the ‘Kabura-zushi’’ years, is a top-brand fruit from Sliced yellowtail pieces Ishikawa Prefecture. sandwiched between turnips and pickled in ‘Koro-gaki’ (dried rice malt. Fishery products ‘Soy sauce making’ persimmon)’ Others Oyster ‘Salt pan at Noto’ ‘Ohmicho Ichiba’ Kano Crab Salt is produced by the Many fish and traditional method of shellfish landed in ‘High-grade Japanese ‘Kinkato (Japanese candy)’ ‘Rakugan (Japanese dry sprinkling seawater over Ishikawa Prefecture confectioneries’ Traditional good-luck confectionery)’ a pan, and is used at high- and local agricultural In Kanazawa, where tea confectionery made from A type of dry confectionery. Sea ceremonies have been class restaurants. products are brought sugar; indispensable for Among others, ‘Choseiden’ is Cucumber actively pursued from olden to the market. the Doll’s Festival in known as one of the three times, many seasonal excellent confectioneries Kan-buri March Japanese confectioneries are from Japan. produced. Delicacies of Toyama Toyama Prefecture has the rare characteristic of having an elevation that differs by 4,000 meters, from the 3,000-meter-high Tateyama Mountain Range of the North Alps to the 1,000-meter-deep Toyama Bay, often referred to as a natural fish preserve. Abundant agricultural products benefit from the geographical divergence of the sea, land, and mountains of the area, where many delicacies and specialties are produced. Seafood Processed Foods Melted snow water from the mountains of the North Alps provides ample oxygen and nutrientsto Toyama Bay, a treasury of fishery resources, where approx. 500 types of fish live among the approx. 800 that are distributed throughout the Japan Sea. ‘Rice miso’ prepared ‘EGOMA Oil’ ‘Himi udon’ with a smooth from rice harvested in Lifestyle disease outer texture and elasticity Toyama Prefecture prevention/improvement Sake <Toyama Superb Sake Map> Colorful ‘carved kamaboko’ ‘Yellowtail,’ the king of Toyama Bay Jewel of Toyama Bay ‘shiro-ebi’ or ‘white Squid colored with Firefly squid seasoned with shrimp’ squid ink ‘Kuro-zukuri’ soy sauce Agricultural products Fuji apple Apple pear - Brewer’s rice accounts for over 80% of the rice produced in the prefecture (compared to 20% for the national average). “Toyama Rice” harvested ‘Toyama dried - Pure water flowing down from the North Alps is used for sake brewing. using meltwater from persimmon’ =>Unique mellow flavor and refreshing taste Tateyamamountain range Yuzu Tomato .
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