Start Your Morning in Kanazawa with the Delights of Fermented Foods
Fermentation, a natural process that unlocks the umami flavors of food while extending its shelf life, is a longstanding tradition in Japan. In Kanazawa, this culinary heritage of savoring fermented foods remains vibrant even today. Such foods are highly regarded for kickstarting the day due to their potential to promote digestive well-being.
From October 1, 2023, the 14 member establishments of the Kanazawa Ryokan & Hotel Cooperative Association will offer a unique dish for breakfast under the theme “The Charm of Fermented Foods”.
Eight Fermented Foods
A product where koji-mold is cultivated on steamed grains such as rice, wheat, and soybeans. It is commonly used in Japan as a base for various fermented foods and seasonings native to the country.
This is made by fermenting soybeans, rice, wheat, or other grains with salt and koji.
Shio Koji (塩麹)
A fermented seasoning made using only three ingredients: rice koji, salt, and water.
Sake Kasu (酒粕)
A byproduct of the Japanese sake-making process. It is the white solid residue remaining after fermenting a blend of steamed rice, rice koji, and yeast with water, followed by the extraction of sake.
Konka / Heshiko (こんか/へしこ)
Blue-backed fish marinated in rice bran.
This is produced by fermenting milk with lactic acid bacteria and yeast.
This essential food in Japanese cuisine is made by pickling and maturing various ingredients in salt, vinegar, sake kasu, and rice bran to enhance its flavor.
There are two types of amazake: koji amazake, a fermented drink made by mixing and fermenting rice koji. and rice, and sake kasu amazake, made by adding sugar to sake kasu, which contains alcohol and has a faint aroma of sake.
Dishes and Hotels
|Grilled Silver Cod
|Megisu Dried Overnight
|Miso Soup with Seafood Broth
|Japanese salad with Dried Daikon Radish Strips and Rice Bran Sardines
|Fruits with Yogurt & Three Types of Pickles
|Riverside hot-spring inn Takitei
|Miso Soup with Seasonal Kaga Vegetables
|Vegetables Pickled in Pesticide-Free Brown Rice Bran
|Tofu and Seaweed Miso Soup
|Cucumber and Carrot Rice Bran Pickles
|Simmered Daikon Radish with Miso Sauce
|Kanazawa Central Hotel
|Kaga Miso Soup
|Kanazawa Hakuchoro Hotel Sanraku
|Yukitsubaki’s Healthy Breakfast
|Camellia Inn Yukitsubaki
|Rice in Broth with Rice Bran Mackerel
|Mitsui Garden Hotel Kanazawa
|Seasonal Grilled Fish
|THE HOTEL SANRAKU KANAZAWA