Ishikawa

  • Shibafune

    Oval-shaped rice crackers coated with ginger sugar.

    Shaped like the ships of the million-koku Kaga Domain, with spicy ginger flavor that keeps you coming back, a classic souvenir.

  • Gold Leaf Paper Blotting Paper

    Premium blotting paper reusing paper from gold leaf production.

    Extremely thin with high oil absorption, beloved by geisha and maiko for makeup touch-ups.

  • Kaga Boucha Tea Bags

    Fragrant roasted stem tea in convenient tea bags.

    Just add hot water to recreate the taste of Kanazawa's long-established tea shops. Low caffeine, safe to drink at night.

  • Ruby Roman

    World's largest class of red grape variety.

    Only bunches meeting strict standards of over 20g per berry and 18+ sugar content are certified. This premium variety developed by Ishikawa Prefecture sometimes fetches over 1 million yen per bunch at initial auctions.

  • Kanazawa Gold Leaf

    Gold leaf commanding 98% domestic market share.

    Traditional technique of extending gold to less than 1/10,000mm thickness and sandwiching between Japanese paper. Applications have expanded from edible foil and cosmetics to crafts, popular as ethical souvenirs.

  • Noto Beef

    Japanese black wagyu brand with fine, sweet marbling.

    Title given only to cattle raised in Noto with meat quality grade A3 or higher. Well-balanced red meat and fat, ideal for steak or shabu-shabu.

  • Ishiri (Noto Fish Sauce)

    Rich fish sauce made from squid or sardines.

    Fermentation period is 2 years. Just a few drops enhance umami in grilled dishes or hot pots. In Noto households, it's also a staple as a secret ingredient in miso soup.

  • Hyakumangoku Beer

    Craft beer brewed with Kaga underground water and prefectural barley.

    Diverse lineup including Pale Ale and Koshihikari Lager. High demand as Kanazawa citizens' evening beer and as souvenirs.

  • Kaga Boucha

    Fragrant roasted tea made from tea stems.

    Unique Kanazawa post-war production method, lightly roasting stem portions to create an elegant aroma. Gained attention after 2015 adoption by JAL international first class.

  • Kaga Lotus Root

    Lotus root with strong stickiness and chewy texture.

    Cultivated in Tedorigawa alluvial fan clay soil, resulting in thread-pulling stickiness. Prized as ingredient for lotus root soup and karashi-renkon (mustard lotus root).

  • Kaga Round Yam

    A type of Yamato yam with spherical shape and strong stickiness.

    When grated, becomes mochi-like, ideal for tororo soup or as a binder for Japanese sweets. Cultivation requires drainage properties unique to sand dune land.

  • Suzu Kobore Ume

    Natural snack made from dried soybean koji remaining after pressing miso.

    Has sweet sake-like flavor, beloved in Noto as a traditional snack.

  • Gold Leaf Soft Cream

    Luxurious soft-serve ice cream wrapped with a sheet of gold leaf.

    Instagram-worthy specialty. Edible foil is tasteless and odorless, enhancing milk's sweetness.