Noto Seafood: Ultimate Ingredients Nurtured by Sea of Japan's Bounty

Rich Noto Sea

Noto Peninsula juts into the Sea of Japan, blessed with rich fishing grounds where cold and warm currents meet. "Nodoguro (Akamutsu)" is known as the finest white-flesh fish, called "fatty toro of white fish" for its richly flavored fatty flesh.

Noto's Special Seafood

Noto's representative seafood includes blackthroat seaperch, sweet shrimp, snow crab, abalone, turban shells, and rock oysters. Winter snow crab (Koba-gani, Seiko-gani) is Ishikawa's representative winter delicacy with season November-February.

Noto's Food Culture

Noto has unique fermentation food culture including "narezushi (fermented sushi)" and "ishiru (fish sauce)." "Ishiru" is Noto's unique fish sauce, a seasoning made from salted and fermented squid or fish. Noto cuisine is simple yet has deep umami, enjoyable at local restaurants and inns.