| The
Hokuriku region features a wide range of local cuisine
taking full advantage of natural ingredients from the
Sea of Japan and the mountains. In spring you can eat
tempura whose ingredients are uprooted in Mt.
Haku-san. In winter kanburi is the favored
fish in the region, notably from the port of Himi in Toyama
Prefecture, where it is regarded as the best of its kind
in Japan. Whichever season you visit Ishikawa, you will
be introduced to restaurants that place tremendous emphasis
on the exclusively local ingredients of the season. Your
dining experience will satisfy your gourmet spirit by
the artistic presentation of dishes as well as by their
tastes. |
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