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
