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The Million Koku of Kaga and Rosanjin

In the second part of this local cuisine section we will take a look at Kanazawa. I have chosen Kanazawa for two reasons.

The first is that cookery and other areas of culture relating to food have developed greatly in Kanazawa, in their own way, against a background that is completely different to Osaka's, which we looked at last time. When we compare the development process of cookery and food-related culture in Kanazawa with that in Osaka, we find some interesting differences. And not only cookery itself, but also other crafts related to cookery have thrived in Kanazawa. These are the so-called "traditional handicrafts", typically pottery and confectionery. Kanazawa outshines Osaka in these crafts.

The second reason is that Kitaoji Rosanjin has connections with Kanazawa. I am sure that Kitaoji Rosanjin is unfamiliar to some people. I will explain about him in more detail later, but, essentially, he had a great influence on modern Japanese cuisine. Anyone studying Japanese cuisine is bound to come across him at some stage. We are told that Kitaoji Rosanjin studied cookery in Kanazawa. We may ask why he chose Kanazawa, and not Osaka.

Pondering these various points, Kanazawa begins to look like a very interesting place. Let's take a look at its charms.

A Short History of the Maeda Family

Omicho Market Supports Kanazawa Cuisine

Characteristics of Cookery in Kanazawa

Kanazawa and Kitaoji Rosanjin

Rosanjin's Views on Cookery

Typical Recipes

Yellowtail and Daikon Radish Yellowtail in Kasu Soup
Yellowtail Teriyaki Yellowtail Sashimi
Steamed Red Tilefish and Lotus Root Wild Jibu-ni
Grilled Wild Duck with Black Pepper Wild Duck Nabe
Vinegared Snow Crab

Shrimp Marinated in Ishiru
Steamed Cod and Soft Roe Stonefish and Turnip Soup
Snow Crab Sashimi Sea Cucumber with Daikon Radish