Kanazawa Seafood Season 2026: September Marks the Start of Bottom Trawl Fishing in Ishikawa

If you love Japanese seafood, September is one of the most exciting times to visit Kanazawa.

Every year on September 1, the opening of the bottom trawl fishing season marks the arrival of autumn in Ishikawa Prefecture. For locals, it is more than the beginning of a fishing season. It is the moment when some of the region's most anticipated seafood begins returning to markets, restaurants, and family tables.

For travelers, it is an opportunity to experience a side of Kanazawa that changes with the seasons.

Why Is September 1 Important for Seafood in Kanazawa?

Ishikawa Prefecture faces the Sea of Japan and has a rich fishing culture shaped by its coastal geography and distinct seasons. September 1 is traditionally associated with the reopening of bottom trawl fishing after the summer season. The official Kanazawa tourism website describes the September 1 opening of bottom trawl fishing as one of the seasonal signs that autumn has arrived in Kanazawa.

Fishing boats head back to sea, and their catch gradually begins appearing at local markets.

This means that a visit to Kanazawa in September offers something you cannot experience in exactly the same way throughout the year: the beginning of a new seafood season.

What Seafood Can You Eat After the Fishing Season Opens?

Bottom trawl fishing in Ishikawa supports a variety of seafood. Among the species managed in Ishikawa's small-scale bottom trawl fishery are amaebi, or sweet shrimp, akagarei flounder, nigisu and snow crab.

For travelers, one of the names particularly worth remembering is amaebi.

Amaebi — Sweet Shrimp

Amaebi literally means "sweet shrimp," and the name describes its most distinctive characteristic.

Served raw as sashimi or sushi, it has a delicate texture and natural sweetness. Ishikawa's amaebi is closely associated with bottom trawl fishing, and "Kanazawa Amaebi" has become one of the seafood names associated with the city. It is one of the foods we recommend looking for when visiting Kanazawa from autumn onward.

Local Fish from the Sea of Japan

Depending on the day's catch and season, markets and restaurants may also offer different varieties of locally landed fish and shellfish. This daily variation is important to understanding Japanese food culture.

Rather than expecting exactly the same seafood every day, local cuisine traditionally follows shun — the Japanese idea of enjoying ingredients when they are naturally at their seasonal best.

Where Can You Experience Kanazawa's Seafood Culture?

Omicho Market — Kanazawa's Kitchen

For travelers interested in food, Omicho Market should be one of the first places to visit in Kanazawa.

The market has supported the city's food culture for generations and is filled with fishmongers, vegetable shops, restaurants and other specialist food stores. Walking through the seafood section allows you to see the connection between the Sea of Japan and Kanazawa's dining culture. In September, this becomes particularly interesting as autumn seafood begins to appear. But there is an important difference between simply walking through Omicho Market and understanding what you are seeing.

Why are certain fish available now?

How do local families prepare them?

Which seafood should be eaten raw?

Which fish is better grilled or simmered?

And how do you choose good seafood from a Japanese fishmonger?

These questions reveal a much deeper side of the market.

From the Market to the Table

At IN KANAZAWA HOUSE, we believe one of the best ways to understand Japanese food culture is to follow ingredients from the market to the kitchen. Instead of simply eating seafood at a restaurant, visitors can explore Omicho Market, learn about seasonal ingredients and then discover how those ingredients fit into everyday Japanese cooking. This is especially rewarding in autumn. The seafood available at the market reflects what is happening in the Sea of Japan, while vegetables and other ingredients also begin changing with the season. A market therefore becomes more than a place to shop. It becomes a window into the season.

Why Kanazawa Is a Great Destination for Seafood Lovers

Kanazawa's reputation for seafood is closely connected to its geography.

Fresh seafood from the Sea of Japan reaches the city, while generations of chefs, fishmongers and local families have developed ways of preparing it.

The city's strong sushi culture reflects this relationship. Kanazawa's official tourism information highlights locally landed seafood and identifies Kanazawa Amaebi as one of the city's notable seafood products.

But seafood culture in Kanazawa goes far beyond sushi.

Grilled fish, simmered dishes, sashimi and home cooking all reflect the season in different ways.

For international visitors, exploring these everyday traditions can provide a deeper understanding of Japanese cuisine.

September Is Only the Beginning

The opening of bottom trawl fishing in September is also the beginning of a longer culinary journey into autumn and winter.

September brings the excitement of the new fishing season.

As temperatures fall, the seafood landscape continues to change. Later in the year, crab becomes one of Ishikawa's most celebrated seasonal foods.

This is why there is no single "best" seafood season in Kanazawa.

Instead, every season offers something different.

If you visit in September, you are arriving at the moment when the transition into autumn begins.

Experience Omicho Market Like a Local

If you want to go beyond simply eating seafood, explore Kanazawa's food culture with a local host.

Visit Omicho Market, discover seasonal ingredients, learn how locals select and use them, and experience Japanese cooking inside a traditional Kanazawa machiya townhouse.

It is a chance to connect the seafood you see at the market with the people, traditions and everyday cooking culture behind it.

Explore our Omicho Market and Japanese cooking experiences at IN KANAZAWA HOUSE.

Frequently Asked Questions

When does bottom trawl fishing season start in Ishikawa?

September 1 is traditionally the reopening date associated with bottom trawl fishing in Ishikawa and is recognized as one of the signs of autumn in Kanazawa.

What seafood is Kanazawa famous for in autumn?

Amaebi, or sweet shrimp, is particularly associated with Ishikawa's bottom trawl fishery. Various locally landed fish are also available depending on the season and daily catch.

What is Kanazawa Amaebi?

Amaebi is Japanese sweet shrimp. It is known for its soft texture and natural sweetness and is commonly enjoyed raw as sashimi or sushi. Kanazawa Amaebi is closely associated with the city's seafood culture.

Where is the best place to see fresh seafood in Kanazawa?

Omicho Market is one of the best-known places to experience Kanazawa's food culture. Visitors can find seafood vendors, restaurants, produce shops and other specialist food stores in the market.

Is September a good time to visit Kanazawa for food?

Yes. September marks the transition into autumn, and the September 1 opening of bottom trawl fishing is one of the important seasonal events in Kanazawa's food calendar.

What should I eat at Omicho Market?

There is no single answer because availability changes with the season and the day's catch. Ask what is fresh and seasonal that day. Amaebi is one ingredient to look for from the beginning of the autumn seafood season.

Can I experience Omicho Market with a local guide?

Yes. IN KANAZAWA HOUSE offers food experiences that introduce visitors to Omicho Market and Japanese cooking, providing context about seasonal ingredients and local food culture.

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