The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Tai no karamushi

Ishikawa

Dished up dynamically on a big plate of Kutaniyaki!

Tai no karamushi

This dish was imported from overseas to Kaga Domain through Nagasaki, and made of snappers from the local with "unohana" stuffed inside the snappers. Unohana is made of okara, shredded lotus roots, carrots, burdocks, ginnan, cloud ear mushrooms and hempseeds all together simmered in dashi, sake, sugar and soy sauce. Unohana by itself is a delicacy dish, but it becomes even more delicate stuffed inside fatty snappers, and dished out on a beautiful Kutaniyaki plate. This dish is also called "nirami tai" as two snappers lying side-by-side on their bellies.

Information provided by : Gurutabi

Local cuisine

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