title: Hokuriku Tales vol.3

Summary

A book of five stories about Fukui, Ishikawa and Toyama with useful data vol.3

Chapter IIICulinary quest in HokurikuEnjoy your first experience with Hokuriku food to the fullest extentFugu-no-Ko-no-Nukazuke from IshikawaSaba-no-Heshiko with Koshihikari brand rice from FukuiKurozukuri from ToyamaPart 1. Traditional fermented foodsEating is believingHokuriku offers a rich variety of enjoyable foods from abundant seafood to indigenous vegetables andlocal specialty foods. The key point that makes Hokuriku food different from that of other regions isthe“fermented foods”that are appreciated by connoisseurs. In fact, Hokuriku is often called the“Landof Fermented Foods.”The wide variety of fermented foods, especially those of seafood, is literallyunmatched. Let us now take you to the world of Hokuriku’s local fermented specialties that are ideal to gotogether with your cupful of sake or bowlful of rice.Fermented fishAll three prefectures of Hokuriku face the sea. Catching fresh fish is a dailyaffair. Today, we enjoy Kitokito fish (Toyama dialect meaning“fresh andvibrant”) thanks to the advancement of modern refrigeration, freezing andlogistics technologies. In the past, however, preservation was a big challenge.Fermentation was the answer that our ancestors in Hokuriku found to thisproblem.Fermentation is a technique that humans have used or have taken advantage18 Hokuriku Tales vol.3