Learning from Hokuriku about delicious ways to prepare seafood
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.