title: Hokuriku Tales vol.3

Summary

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

of in connection with their dietary habits. The production of soya sauce and misothat are so well-loved by the Japanese people, as well as cheese and a variety ofalcoholic beverages involve the fermentation process. Vegetable pickles, alsomade by the fermentation process, are found everywhere in Japan, butfermented fish are something rather unique to Hokuriku. They are indeed the“Ultimate Delicacy of Hokuriku”that is produced through the fine combination ofquality raw materials, the master techniques of the people who make them andtime-honored expertise in preserving food.Optimal climate for fermentationWhy have fermented food products developed so well in Hokuriku? The majorreasons are an optimal environment, abundant raw materials and thetemperament of the people. It snows rather heavily and the snow stays on theground for many days. This hard winter is favorable for food fermentationbecause of the constant low temperature. Hokuriku shores have been richgrounds for fishing for centuries and something had to be done to take advantageof the abundant catch. Rice cultivation has been widespread, meaning thatquality rice malt and rice bran are easily available. Another essential ingredient,salt, was also in abundance. There used to be many salterns until theydisappeared in the face of more cost competitive imports. And most important isthe temperament of the Hokuriku people. They are known for theirperseverance. Our ancestors in Hokuriku must have developed thesefermentation techniques through hard-work and a lot of trial and error.Fermented specialties of Hokuriku thus prepared were presented to theimperial court and the shogunate, where they were appreciated as rare first-ratedelicacies. The fermented food also served as a precious source of protein tovillagers living in remote mountain areas; precious becauseBuddhism prohibited eating meat from“anything that walks onfour legs.”Fishermen traded for daily necessities and otheritems. For the people of Hokuriku, fermented food is aninseparable part of their life. Today, you can have the luxury ofenjoying such a precious food.There are many different types of fermented foods. In termsof the raw materials, they can be grouped into three types: (i)rice malt or rice-based, (ii) rice bran paste-based, and (iii) saltbased.The three prefectures of Hokuriku line up side by side,and so they have some fermented foods in common and someothers that are local.Chapter III Culinary quest in Hokuriku Enjoy your first experience with Hokuriku food to the fullest extentThis salt was made the traditional way in a saltern in theregion of OkunotoKabura-zushi, a typical winter delicacy in Ishikawa and ToyamaAll three prefectures of Hokuriku produce qualityrice, many of which are famous brandsHokuriku Tales vol.3 19