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Regional Flavors
Ishikawa
Regional Products
Hishiho
Hishiho(also spelled “He-she-ho”) is a naturally fermented soy sauce, brewed with natural salts and only raw, unprocessed ingredients. Unlike the majority of soy sauces, Hishiho is not heated during the brewing process, which allows it to maintain a purer taste and a richer aroma than other sauces. Hishiho is specifically tailored to evoke a food’s existing flavors, and it is especially good on other raw products like sushi, sashimi, or tofu. The naturally occurring enzymes in Hishino are great for making meat more tender and unlocking a rich variety of flavors.
Hishiho(also spelled “He-she-ho”) is a naturally fermented soy sauce, brewed with natural salts and only raw, unprocessed ingredients. Unlike the majority of soy sauces, Hishiho is not heated during the brewing process, which allows it to maintain a purer taste and a richer aroma than other sauces. Hishiho is specifically tailored to evoke a food’s existing flavors, and it is especially good on other raw products like sushi, sashimi, or tofu. The naturally occurring enzymes in Hishino are great for making meat more tender and unlocking a rich variety of flavors.
Where to Buy
Yamato Soysauce & Miso
Co., Ltd.
4 E 170 Oonomachi Kanazawa IshikawaPre 920-0331 Japan
tel: +81-76-268-1248
fax: +81-76-268-1242
e-mail: info@yamato-soysauce-miso.co.jp
Kaga Yasai
Grown by local farmers in the Kaga plains for generations, Kaga Yasai is the name given to approximately 15 of Ishikawa’s most distinct locally grown vegetables. These vegetables are well suited to the natural climate and topography of the reason. After countless generations, the carefully cultivated flavors have become central to the regional cuisine. The large, white Gensuke Daikon radish is used in many of Ishikawa’s trademark dishes. Kinjiso, a leafy, purple vegetable specific to Ishikawa has a mild flavor and is often used to provide a distinct purple color to soups and other dishes. The local varieties of sweet potatoes, ‘fat’ cucumbers, eggplant, and lotus roots are part of what makes Kaga cuisine such a unique culinary experience. Because Kaga Yasai are all locally grown, not all of these vegetables are available year-round. Many of Ishikawa’s finest foods make use of the seasonal character of these vegetables and are best enjoyed during specific peak seasons.
Grown by local farmers in the Kaga plains for generations, Kaga Yasai is the name given to approximately 15 of Ishikawa’s most distinct locally grown vegetables. These vegetables are well suited to the natural climate and topography of the reason. After countless generations, the carefully cultivated flavors have become central to the regional cuisine. The large, white Gensuke Daikon radish is used in many of Ishikawa’s trademark dishes. Kinjiso, a leafy, purple vegetable specific to Ishikawa has a mild flavor and is often used to provide a distinct purple color to soups and other dishes. The local varieties of sweet potatoes, ‘fat’ cucumbers, eggplant, and lotus roots are part of what makes Kaga cuisine such a unique culinary experience. Because Kaga Yasai are all locally grown, not all of these vegetables are available year-round. Many of Ishikawa’s finest foods make use of the seasonal character of these vegetables and are best enjoyed during specific peak seasons.
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