Train Vert is the JR East Shinkansen travel magazine. This magazine introduces the culinary culture, local customs, and natural environment of East Japan, with the concept “feel travel, think about travel.”

“Train Vert” is a French term meaning “green train.”

This month's Train Vert

Learning from Hokuriku about delicious ways to prepare seafood

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The Hokuriku region is located in the central part of Honshu, in the Japanese archipelago, facing the Sea of Japan. Home to rich fishing waters since ancient times, this land has developed its own ways of preparing seafood. Winter, when crabs are harvested, is the recommended season for visiting Hokuriku. To best enjoy the delicious fish and shellfish available in abundance, various regions have developed their own cooking methods. One of these methods involves processing using fermentation. Through seasonal dishes such as crabs, yellowtail, oysters, and fugu pufferfish, as well as foods made by fermentation, we will begin to unravel the charm of Hokuriku cuisine.

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Part1

Head to Hokuriku to enjoy crabs
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Part2

Winter in Hokuriku is delicious
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Part3

A culture of fermentation creating delicious seafood

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Train Vert magazine has pages offering sightseeing information to tourists from overseas. Please be sure to check out this section in the second half of the magazine.