Ishikawa Prefecture

[torakris]

What are some of your favorite foods from Ishikawa Prefecture?

take a look here for a link:

http://forums.egullet.org/index.php?showto...08entry769008

[torakris]

kaburazushi!

http://w2223.nsk.ne.jp/matusita/kabura2.htm

buri (yellowtail) sandwiched between two sliced of kabu (turnip)

[Hiroyuki]

That exclamation mark means that you like it?? I think I'll pass on this one.

Slightly off-topic, but why not enjoy some photos of the morning market in Wajima?

http://www.wajima-city.or.jp/kankoutop/fre...aiti/asaiti.htm

from here

http://www.wajima-city.or.jp/kankoutop/freepic/freepic.htm

[torakris]

another type is daikonzushi in which pieces of nishin (herring) are sandwiched between pieces of daikon:

http://www.oishi-mise.com/daikon-susi.htm

[torakris]

Kanazawa is also the only place in Japan that sells the ovaries from the fugu or blowfish, these are one of the most poisonous parts of the fish but the method they use for pickling them renders them harmless:

Today, the production of pickled fugu ovary begins

with the selection of the ovary. Instead of throwing

away ovaries left over when fugu flesh is pickled in

nukamiso or mirin, these remaining ovaries are set

aside.

Next, the ovaries are placed in fresh

water to remove any surface dirt, and the unwanted

stringy tubes attached to the ovary’s chorion are

removed along with other extraneous materials. The

ovaries are then placed in a tub and a 30% mix of salt

is added. The resulting mixture is set aside for

between six months and a year.

The ovaries are then removed and pickled in

nukamiso that contains a small amount of rice koji and

some salted sardine or mackerel broth. They remain

there, fermenting beneath a stone weight, for over two

years before finally being shipped out or pickled in

sake lees for another month.

The traditional explanation is that this approach removes

the poison and indeed, the highly poisonous

tetrodotoxin found in fugu before pickling has

completely disappeared from the end product. Not

only have there been no reported cases of death after

eating this dish, it is nowadays sold as a regional

delicacy at local souvenir stores in Kanazawa, as well

as at pickle stores and specialty shops.

much more info over here (page 2):

http://66.102.7.104/search?q=cache:VyXXYK2...lang_en|lang_ja

[Hiroyuki]

I was intrigued by this delicacy.

Here is a photo:

http://www.oishi-mise.com/fuguko.htm

[torakris]

I was intrigued by this delicacy.

Here is a photo:

http://www.oishi-mise.com/fuguko.htm

←

Thanks for the picture!

I had never heard of this before, did you?

[Hiroyuki]

I was intrigued by this delicacy.

Here is a photo:

http://www.oishi-mise.com/fuguko.htm

←

Thanks for the picture!

I had never heard of this before, did you?

←

No, I didn't.

More photos:

http://www.ztv.ne.jp/takuji/j-fugu.htm

According to several sources, it's quite salty and goes well with hot rice and sake. Considering the high price, I think I'll pass on this one too.

[melonpan]

Today, the production of pickled fugu ovary begins with the selection of the ovary.  ...The ovaries are then placed in a tub and a 30% mix of salt is added. The resulting mixture is set aside for between six months and a year.

The ovaries are then removed and pickled in nukamiso that contains a small amount of rice koji and some salted sardine or mackerel broth

They remain there, fermenting beneath a stone weight, for over two years before finally being shipped out or pickled in sake lees for another month.

goodness. i wonder why they dont also just leave them in a bed of miso for another year just so that the ovaries can make the rounds of major pickling styles... (i bet someone out there does exactly this!)

[Kiem Hwa]

I found this page on Ishikawa cuisine:

http://www.pref.ishikawa.jp/photo/bimi/bimi-e.htm

Tai stuffed with Okara, then steamed! Sounds yummy!