Sake
One of the most enduring traditions of Ishikawa’s food culture is the central role of sake. With high quality rice and fresh water, and over 35 local breweries, none of which use mass-production techniques, many of these sakes date back hundreds of years, making Ishikawa one of the premiere sake Regions in Japan.

Suzu Salt
This mineral-rich sea salt comes from the Japan Sea at the edge of Ishikawa´s Noto peninsula where the people of Suzu have been preparing it by hand for over 500 years. This handcrafted salt has a soft, luxurious flavor, and with its slightly sweet flavor, it is the perfect complement for sashimi, tempura or fried and grilled dishes. Suzu salt is also an excellent addition to soups, dressings and sauces in both western and Japanese preparations.The Japanese government officially recognizes traditionally prepared Suzu salt is as an 'intangible cultural product' of Japan.

Ishiri
Like "narezushi", fish sauce is symbolic of Japan's connection with Southeast Asia. Ishiri, or ishiru, which has been made on the Noto Peninsula since ancient times, is one of Japan's most well known fish sauces. Ishiri comes in several types and is made from either salted squid or sardine, in a fermentation process that takes up to two years to complete. Ishiri is sweeter than it is salty and is often used flavor soups and boiled dishes (see Ishiri Nabe). It has also been shown to lower blood pressure. And because ishiri contains several amino acids and the antioxidant taurine, it is attracting attention as a health food.