Organic Nukadoko (Fermented Rice Bran Pickling Bed) with a container

Osakana-bar　Nodoguro Hamayaki

Seared Kobujime Series

This Seared Kobujime Series brings out the best in Ishikawa seafood as it combinins the traditional kobujime (a fish fillet sandwiched between kombu kelp) recipe of the Hokuriku region and our signiture searing technique.

Kaga Shizuku Jelly

Kaga Shizuku is a large, juicy yet crisp Asian pear. With a Brix value range of 12 to 13, the sweetness of this Ishikawa brand pear shines through the moderate acidity. This jelly is made of the juice, puree, and cut flesh of fresh Kaga Shizuku pears. Chill in the refrigerator, and enjoy the explosion of the juicy, rich flavors of Kaga Shizuku pears in every bite.

Ushioya Seared Yellowtail

Every step of cooking our yellowtail is lovingly handled by experts: first, they are salted with sea salt, then seared by experienced cooks, and flash-frozen to lock in their flavor. This simple, straightforward preparation lets the natural flavors shine through.

Crab Flakes

Made with 100% minced crab (40% boiled red snow crab caught in the Sea of Japan), seasoned with bonito extract and salt. A delicious accompaniment to plain white rice.

Matsuya × DK art café: Tori Yasai Miso Curry

Tori Yasai Miso Curry is a café menu item jointly developed by Matsuya Co., Ltd. and the DK art café Project, a community revitalization project of the Kanazawa Institute of Technology. In collaboration with the project team, we turned this menu item into a ready-to-eat meal.

Organic Adley Tea Bags

Creamy Kanazawa Pink Shrimp Bisque

A rich, creamy soup made by concentrating the umami flavors of pink shrimp from Kanazawa. We start out by thoroughly stir-frying pink shrimp and aromatic vegetables. We then add a generous amount of brandy and herbs, carefully skim off the scum, and finish up the soup by adding plenty of heavy cream.