Omatsuri Zushi (Festival Sushi)
Pickled mackerel, dorado, salmon, and porgy are sandwiched in sushi rice and the leaves of persimmon or bamboo grass, arranged in tiers in a wooden pail, and pressed by a weight. The resulting tasty dish, omatsuri zushi, is ready to eat in a few days. The omatsuri zushi from each household has its own particular taste. The voluminous sushi is always prepared on festival days. The taste is peculiar to the Hokuriku region around Komatsu and is quite distinct from that of the yedomae sushi (sushi from the Tokyo area).
Crabs
Komatsu flourished in the old days from the marine enterprises of its kitamaebune (trade ship that sailed to the ports of northern Japan). Gorgeous houses lining a narrow road in the town are testimony to the once thriving trade. At Komatsu's fishing port, cuttlefish angling, gill netting, and seining are poplar. The typical winter Sea of Japan fish harvest includes buri (yellowtail), cod, crab, and amaebi (shrimp).
Kaburazushi
Yellowtail, herring, malted rice, konbu (tang), and carrot are sandwiched in radish or turnip and pickled. Even though the recipe is simple, kaburazushi was a luxurious delicacy for the general public in days gone by. It has long been regarded in Komatsu as a traditional New Year's dish. The taste is best dewing the coldest season, and it is most suitable as a a sake relish.
Wagashi (Japanese Confection)
Komatsu was the retreat of Toshitsune Maeda, the third landlord of the Kaga clan who subsisted on a stipend of 1 million koku in rice crops. Thanks to the flourishing town culture during the Yedo era, the chanoyu (the ceremony) was popular and many excellent confections ware prepared. you will find many beautiful confections made from the best natural materials.
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