A market in Musashigatsuji, in the heart of Kanazawa, with roughly 300 years of history going back to the days of the domain. About 170 shops selling fish, produce and more line its narrow lanes.
50 Kamiomicho, Kanazawa, Ishikawa
Sources: ohmicho-ichiba.com
This moment in the journey
Raw oysters in the city's kitchen
Next came Omicho Market, with a history of more than 300 years. It is a famous tourist spot, but it is also known as the kitchen of Kanazawa's locals. Inside the entrance, crabs were heaped at the stalls and oysters and scallops sizzled on grills. Fish stalls lined an aisle hung with red lamps.
"Raw oysters, ready to eat right here." I was drawn straight to that sign. The oyster was shucked in front of me and given a quick rinse. It was so plump it filled my palm, and I lifted it to my mouth with chopsticks.
Sea urchin, botan shrimp and crab legs carried the same sign. The temptation of the other seafood was powerful, but I had to be patient.
Watch this scene on YouTube1:01
More notes from this journey
Kanazawa, Ishikawa
Jibuni
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From: Winter in Kanazawa, from a townhouse kitchen
Kanazawa, Ishikawa
Nodoguro takikomi gohan
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From: Winter in Kanazawa, from a townhouse kitchen
Kanazawa, Ishikawa
Mettajiru
A hearty pork miso soup full of root vegetables, distinguished by using sweet potato in place of the usual potato.
From: Winter in Kanazawa, from a townhouse kitchen
Kanazawa, Ishikawa
My take on Yahoo chazuke
The shop known as "Yahoo chazuke" was Shinano, an ochazuke shop in Katamachi 1-chome, Kanazawa.
From: Winter in Kanazawa, from a townhouse kitchen
Kanazawa, Ishikawa
Higashi Chaya District
A teahouse district opened in 1820 on the east side of the Asano River with the approval of the Kaga domain.
From: Winter in Kanazawa, from a townhouse kitchen
Kanazawa, Ishikawa
Kaga vegetables
Fifteen traditional vegetables of Kanazawa, certified as "vegetables grown since before 1945 and still grown mainly in Kanazawa." They include Gensuke daikon, K…
From: Winter in Kanazawa, from a townhouse kitchen
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Nozawaonsen, Nagano
Onsen tamago boiled in the hot spring
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From: Boiling breakfast in a hot spring: life in Nozawa
Nozawaonsen, Nagano
Rice bowl with stir-fried nozawana, fried tofu and onsen tamago
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From: Boiling breakfast in a hot spring: life in Nozawa
Shiojiri, Nagano
Rice-flour oyaki with nozawana
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From: Autumn leaves in Narai-juku and an autumn table in Shinshu
Shiojiri, Nagano
Shinshu beef sukiyaki
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From: Autumn leaves in Narai-juku and an autumn table in Shinshu
Nozawaonsen, Nagano
The Ogama hot-spring source
One of the springs that feed Nozawa Onsen, with water close to 90 degrees.
From: Boiling breakfast in a hot spring: life in Nozawa
Nozawaonsen, Nagano
The Oyu and the 13 sotoyu bathhouses
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From: Boiling breakfast in a hot spring: life in Nozawa