title: Hokuriku Tales vol.3

Summary

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

given a special status under the nationalregulations on eating blowfish. Only licensedproducers in Ishikawa are allowed to make it,and it is indeed laborious and time-consumingwork. First the ovaries with roe are soaked inconcentrated salt water (concentration is 35 to40% or about ten times as thick as sea water)for a period of one year. Then they arewashed and placed inside a pail filled with ricebran paste. Avoiding contact with air, they areleft for more than another year, with thegentle pouring of Ishiru along the edge of thepail once in a while. After no toxicity isdiscovered through scientific testing, theproduct is shipped and served in slices with orFugu-no-Ko-no-Nukazuke is still made the traditional waywithout heating. It is extremely salty andshould be enjoyed little by little with a sip ofsake in between. It is also good with steamed rice. Today, it is available vacuumpackedand hence all year round. Many sake pubs have it. Please give it a try.Hokuriku, a paradise for lovers of fermented foodSpeaking about sushi, Masu-no-sushi (trout sushi) from Toyama is nationallyfamous. Many believe that this sushi was originally a Narezushi (fermented sushi)of trout and rice and was changed to the contemporary Hayazushi style (vinegaraddedbut unfermented fast-food version) during the Edo Period (differing viewsexist). There are enough Masu-no-sushin producers in Toyama to form acooperative. The taste varies from one to another. You may want to try morethan one to make a comparison. You may also want to imagine how it tasted inthe years back when it was a fermented sushi.Last but not least, we should not forget that sake is also a child offermentation. Hokuriku is blessed with cold winters, moderate humidity andabundant quality water, the three essential requirements toproduce good sake. Each brewery is proud of its unique taste,and you have a large variety of brands to choose from. Sakepubs and traditional restaurants have a stock of many localbrands. We hope you will try as many as possible.Chapter III Culinary quest in Hokuriku Enjoy your first experience with Hokuriku food to the fullest extentHokuriku master brewers know howto make good sakeEvery sake brewery has its own uniquetasteMasu-no-sushi, presumably fermented in old daysThe happiness of sipping sake with bites of rich-tasting fermented foods is always there in Hokuriku, aparadise for lovers of fermented foods. You will become one once you come to Hokuriku and try some ofthese foods for yourself.Hokuriku Tales vol.3 23