Try fermented food for breakfast

Start Your Morning in Kanazawa with the Delights of Fermented Foods

Fermentation, a natural process that unlocks the umami flavors of food while extending its shelf life, is a longstanding tradition in Japan. In Kanazawa, this culinary heritage of savoring fermented foods remains vibrant even today. Such foods are highly regarded for kickstarting the day due to their potential to promote digestive well-being.

From October 1, 2023, the 14 member establishments of the Kanazawa Ryokan & Hotel Cooperative Association will offer a unique dish for breakfast under the theme “The Charm of Fermented Foods”.

Eight Fermented Foods

Koji (麹)

A product where koji-mold is cultivated on steamed grains such as rice, wheat, and soybeans. It is commonly used in Japan as a base for various fermented foods and seasonings native to the country.

Miso (味噌)

This is made by fermenting soybeans, rice, wheat, or other grains with salt and koji.

Shio Koji (塩麹)

A fermented seasoning made using only three ingredients: rice koji, salt, and water.

Sake Kasu (酒粕)

A byproduct of the Japanese sake-making process. It is the white solid residue remaining after fermenting a blend of steamed rice, rice koji, and yeast with water, followed by the extraction of sake.

Konka / Heshiko (こんか/へしこ)

Blue-backed fish marinated in rice bran.

Yogurt (ヨーグルト)

This is produced by fermenting milk with lactic acid bacteria and yeast.

Pickles (漬物)

This essential food in Japanese cuisine is made by pickling and maturing various ingredients in salt, vinegar, sake kasu, and rice bran to enhance its flavor.

Amazake (甘酒)

There are two types of amazake: koji amazake, a fermented drink made by mixing and fermenting rice koji. and rice, and sake kasu amazake, made by adding sugar to sake kasu, which contains alcohol and has a faint aroma of sake.

Dishes and Hotels