Narezushi

Narezushi (“nah-ray-zu-shi”) is made by salting fish, pickling it with rice or rice-malt, and compressing it while it undergoes lactic acid fermentation. It is a food that represents the deep connection between the Southeast Asian and Japanese food cultures. Narezushi is sweet and mildly acidic and is a popular accompaniment to sake.

The fish used range from river fish such as dace and sweetfish, to saltwater fish such as horse mackerel, mackerel, salmon and sea bream. After 40–50 days of pickling with salted rice and malt, the flavor is absorbed into the fish. In some households vegetables (such as diakon radishes or kabura turnips) are pickled together with the fish.

Jibuni

Jibuni One of Kanazawa’s signature dishes, Jibuni has been a traditional meal in Ishikawa for generations. In Japan, Jibuni is often prepared at the table while guests drink beer or sake and talk before serving themselves from the communal pot. This is somewhat similar to other hot-pot (nabe) style dishes, but the cooking method is somewhat unconventional even within Japan. Jibuni begins with a starch-battered duck that is chopped, bound, and steamed. This is then added to the seasoned bonito broth along with several regional vegetables and brought to a boil. As with most of Kaga cuisine’s specialty dishes, Jibuni is known for more than its savory and layered flavors and is meant to appeal to the nose and the eyes as well as to the taste buds.

200g Duck meat, sliced
1-2 Cups of Wheat or Buckwheat flour, enough to thinly coat the duck meat
1 Tbsp. Grated wasabi, to taste, mix with flour before coating the duck meat
4 Shiitake mushrooms, sliced
8 pieces Tofu skin (yuba), approx. 2cm square
100g Seitan (wheat gluten)
200g (8 oz) Bamboo shoots
1 leaflet of Dropwort/Japanese parsley (seri)
4 cups Water (can also add dashi seasoning for additional flavor)
3 Tbsp. Soy sauce
3 Tbsp. Mirin Sauce
2 Tbsp. Sugar
2 Tbsp. Sake (optional)
(carrot, green onion, and other vegetables can be added or substituted)

Mix the wasabi powder and wheat flour in a medium sized bowl. Coat surface of sliced duck and steam in a steamer, wok, or bamboo steamer for approximately 45 minutes.
In a separate pot or nabe-bowl, combine the water, soy sauce, sugar, sake, and mirin to create a broth. Add the remaining ingredients, bring to a boil and reduce heat. Adding the duck and tofu skins last, continue to heat for another 10 to 15 minutes, until the vegetables are cooked and the soup is ready to serve.

Serves 4

Ishiri Nabe

Nabe (hot-pot) dishes are well known throughout Japan. These soups are prepared at the table and typically enjoyed family-style during the winter months. Ishiri Nabe is a local variation that makes use of Ishikawa’s range of delicious seafoods. In place of soy sauce, Ishiri is used to season and salt the broth. This gives Ishiri Nabe a richer, more layered taste, that perfectly complements its seafood ingredients.

1 Cup Squid, chopped
4 Clams, medium sized
4 whole Filefish (kawahagi), you can also substitute 400g
of cod or other whitefish
8-12 Sweet Shrimp (ama-ebi), peeled
1 large eggplant
100 g Daikon Radish
200g Enoki mushrooms
4 Scallion stalks, chopped (reserve some to use as a garnish)
_ package Edible Crysanthemum (where available)
4 cups Water
4 tbsp. Ishiri fish sauce
3 tbsp. Sake
1 10cm Square Konbu (seaweed/kelp)
Splash of Mirin (a sweet cooking sake)
Pinch of salt
Season with Momijioroshi or 7-pepper spice (shichimi togarashi) where available

In a pot or nabe-bowl, combine water, Ishiri, salt, sake, and mirin to make a broth. Add the chopped vegetables, bring to a boil and reduce heat. Add the squid, clams, and fish, cook at a low boil for another 15 to 20 minutes, until the vegetables are cooked and ready to serve.

Serves 4