Every November, when the Sea of Japan turns deep blue and the snow begins to dust the rooftops of Kanazawa, a special culinary season begins — the season of Kanou Crab (加能ガニ) and Kobako Crab (香箱ガニ). For locals and visitors alike, these crabs symbolize winter’s arrival, representing freshness, craftsmanship, and the art of Japanese seafood.

Summer in Kanazawa offers more than just sunshine and tradition—it brings moments of timeless elegance. Right now, the Shiraito Kawadoko...

Kanazawa, the cultural jewel of Japan's Hokuriku region, offers more than just temples, geisha districts, and museums. It also holds a deep-rooted culinary tradition tied to the land, sea, and seasons. One of the most beloved summer delicacies in Japan—unagi, or grilled freshwater eel—takes center stage during Doyo no Ushi no Hi, or the “Midsummer Day of the Ox.” And there’s no better place to explore this tradition than Omicho Market, Kanazawa’s bustling seafood and street f