Kaga Yasai

The 15 Sacred Vegetables of Kanazawa

"Kaga Yasai are heirloom vegetables grown in Kanazawa for centuries, shaped by heavy snowfall, mineral-rich soil, and preservation-driven cuisine. These are the fifteen officially recognized varieties that define the region’s seasonal cooking."

The Soil

Sandy coastal dunes for sweet potatoes; heavy alluvial clay for lotus roots. The diversity of Kanazawa's earth is its greatest secret.

The Water

Pure meltwater from Mt. Hakusan filters through the ground, bringing volcanic minerals directly to the root systems.

The Snow

The 'Snow-Under' method: many vegetables are left in the ground during winter. The cold converts starches into sugars to prevent freezing, making them sweeter.

1. Kaga Futokiuri

Thick Cucumber • Summer

Unlike regular cucumbers, these are huge (up to 1kg). They are peeled and simmered in dashi to create a refreshing, translucent summer dish.

2. Gorojima Kintoki

Sweet Potato • Autumn/Winter

Grown in the sandy soils of the coast. It has a high starch content and a dry, "fluffy" texture that becomes incredibly sweet when roasted.

3. Kaga Renkon

Lotus Root • Autumn/Winter

Extremely starchy and dense. In Kanazawa, it is often grated to make "Hasu-mushi" (steamed lotus root cake), a staple of Kaga cuisine.

4. Gensuke Daikon

Radish • Winter

The ultimate Oden radish. It is short, thick, and very sweet. It retains its shape even after hours of simmering in broth.

5. Kinjisou

Okinawan Spinach • Summer

Leaves are green on top and bright purple underneath. When cooked, it creates a unique slimy texture (much like okra) and a vibrant color.

6. Hetakurasu Kabu

Turnip • Winter

A flat, round turnip with a tough skin but incredibly sweet flesh. Vital for making "Kabura-zushi" (fermented turnip with yellowtail).

7. Kaga Tsurumame

Vine Beans • Summer/Autumn

Flat, curved beans with a rich "nutty" flavor. A favorite in Buddhist vegetarian cuisine (Shojin Ryori).

8. Red Pumpkin

Chestnut Pumpkin • Summer

A striking orange-red skin. It has a moist, chestnut-like flavor and is often simmered in soy and sugar.

9. Sewaki Gobo

Burdock Root • Autumn

Exceptionally thick burdock. Unlike the thin varieties, this one is hollow in the center and has a powerful earthy aroma.

10. Nibatake-na

Greens • Winter

A leafy green that survives under the snow. It is slightly bitter and used in winter soups to provide Vitamin C.

11. Kuwai

Arrowhead • Winter

A blue-tinted tuber eaten during New Year. Because it sprouts a large bud, it symbolizes "success" and "growth."

12. Akazuiki

Red Taro Stalk • Summer

The stalk of the taro plant. It is dried and then reconstituted, offering a spongy texture that soaks up vinegar or dashi.

13. Kaga Takenoko

Bamboo Shoot • Spring

Harvested early in the morning before they break the soil. They are famously white and tender enough to be eaten raw.

14. Shungiku

Garland Chrysanthemum • Winter

Unlike the jagged leaves found elsewhere, Kanazawa's version has rounded leaves and a milder, sweeter scent.

15. Seri

Japanese Water Dropwort • Spring

Grown in the pure meltwater from the mountains. It has a crisp texture and a refreshing, herbal aroma that signals the end of winter.

The Liquid Harvest

Sakamai (Sake Rice)

The region uses Ishikawa-Mon rice, a grain specifically engineered for the cold climate. It has a large white core (shinpaku) that yields a clean, elegant sake profile.

Yamahai Method

Ishikawa is the stronghold of the Yamahai brewing style—a slow, natural fermentation that results in a bold, earthy, and highly acidic sake that pairs perfectly with rich seafood.

Maritime Heritage

The Cold Currents
of the North

"The nutrient-rich, freezing waters of the Sea of Japan produce seafood with a higher fat content and deeper umami than anywhere else in the archipelago."

🦀

Kano-gani (Snow Crab)

The king of Kanazawa winter. Only male crabs caught off the coast of Ishikawa are given the blue 'Kano-gani' tag, a mark of ultimate luxury and sweetness.

🐟

Buri (Yellowtail)

Known as 'Kaminari Buri' (Thunder Yellowtail) because they arrive with winter storms. Their fat levels are so high they are often described as 'marbled meat'.

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Port Origin

90% of the city's premium catch is processed through the Kanazawa Port and delivered to Omicho Market within 3 hours of being landed.

What makes it Unique?

Unlike the mass-produced vegetables found in modern supermarkets, Kaga Yasai are heirloom varieties grown in Kanazawa since before 1945. The heavy snowfall provides deep soil hydration, resulting in roots that are sweeter and more nutrient-dense than elsewhere in Japan.

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Gorojima Kintoki

A sweet potato grown in sandy coastal soil. Unrivaled sweetness and crumbly texture.

🥗

Kaga Futokiuri

A thick, giant cucumber. Usually simmered in dashi rather than eaten raw.

The Seasonal Peak

Spring

Bamboo Shoots

Takenoko from the hills of Kanazawa are known for being exceptionally tender and are often eaten as 'Sashimi'.

Summer

Kaga Vines

Look for 'Kaga Tsurumame' (vine beans) and fresh, cool lotus roots from the marshlands.

Autumn

Chestnuts & Pears

The Kaga pears are massive and incredibly juicy, hitting their peak in late September.

Winter

Snow-Aged Radish

Gensuke Daikon. The cold makes the radish develop a thick, sweet flesh that doesn't break when simmered.

Seasonal Masterpiece

The Snow Ferment

Kabura-zushi

While the rest of Japan eats fresh Nigiri, Kanazawa’s winter pride is Kabura-zushi. This isn't "fast food" sushi; it is a labor-intensive fermentation process that takes weeks.

The Ingredients

Thick slices of Hetakurasu Kabu (Kaga Turnip) are salted and stuffed with fatty Buri (Winter Yellowtail), then fermented in Koji (sweet rice malt).

The Flavor

It offers a complex balance of lactic acid crunch from the turnip and the rich, creamy umami of the aged yellowtail. It is traditionally served with sake during the coldest nights of January.

Peak Season Late November — Early February
Traveler Tip Look for it at Omicho Market wrapped in straw.