All open

Cultural facilities in Kanazawa
@KANAZAWA CONVENTION BUREAU
@9-13 Oyama-Machi, Kanazawa-City,
@Ishikawa-Prefecture, 920-8639 Japan
@Tel. 81-76-224-8400@Fax. 81-76-224-6400
All right reserved. Copyright(C) Kanazawa Convention Bureau

@@Excursions for Samurai Culture


Kanazawa thrived as a castle town under the Kaga feudal lord and the Maeda family since the latter half of the 16th century. The shadow of this era still hangs over here and there in the city.
Samurai Houses Area
Nagamachi Bukeyashiki - samurai houses - where the narrow streets are lined on either side by the stone walls. These were once the houses of the mid-level retainers who supported Kaga. The streets look just as they did in the Samurai Period and retain the air of a castle town, making it a charming area for a quiet walk.
Kenrokuen Garden
Kenrokuen is one of the three great gardens of Japan. Kanazawa Castle Park and the area of Kenrokuen Garden give us an idea of the city's past glory.
The garden covers a total area of 100,000 square meters, and contains ponds, hills, trees and bridges.
A combination of artificial landscaping and the changes in nature over the four seasons have created a garden of fantastic beauty.
The garden contains teashops where you can drink tea and eat Japanese-style confections.
Chaya district (Geisha Houses Street)
There are three Chaya districts in Kanazawa, namely Higashi (East) Chaya-gai, Nishi (West) Chaya-gai and Kazue-machi. Higashi Chaya-gai contains lots of Japanese-style restaurants called "chaya". These were mainly used by merchants and men of letters as refined places to socialize.
Buildings with fine lattices line both sides of the stone-paved streets, and this elegant appearance has been designated by the city as a cultural monument.
Some of these places still operate as restaurants.
gNinjaderah
gNinjaderah Temple, officially called Myoryuji Temple, was built by the Maeda lords, rulers over the region in 1583.@
The temple earned its nickname as "Ninjadera" because of its many deceptive defences.
Myoryuji was designed to serve as a disguised military outpost. It was built with considerable defences and escape routes, so that its defenders could alert the castle in the event of an attack.
The temple's defences aimed to guard against intruders or attack, and include hidden tunnels, secret rooms, traps, and a labyrinth of corridors and staircases. These can be viewed by guided tour held in Japanese, although excellent English guidebooks are available upon request.
@@Simulated experience for Japanese night life

Japanese business people often drink or eat out after their work with their friends or colleagues. Some of them are going out almost every night daily basis. The izakaya is the Japanese answer to the pub, but people also fill their stomachs as well.
The izakaya is the places to suck up to the section manager, to charm the ladies or to rest tired feet after a hard day's sightseeing.
So the one thing that all izakaya share is a multi-faceted menu. Most main types of Japanese food will be covered.
@@Local Cuisine

Kanazawa is well-known throughout Japan for its traditional cooking, which is called Kaga Cuisine. Seafood is a specialty followed by sushi and sashimi.
The sake produced in this region is of high quality, derived from the highly-selected rice.
SUSHI
Kanazawa is famous for one of the gThree most delicious sushi areas in Japanh with Otaru (Hokkaido) and Shimizu (Shizuoka). Thanks to the fresh sea foods, there are many Sushi restaurants in the area.
gJibunih - duck stew
This stew contains duck and ingredients such as sudarefu (wheat gluten), mushrooms, and spinach and is seasoned with soy sauce, sugar and sake. Because of its unique style, it is always a part of Kaga dinners. A small amount of green horseradish is placed on top.
gNotoh beef
Noto beef is raised tender and flavorful. There are not many cows in Noto Peninsular, making it a rare delicacy. Meat is available grilled, Korean style BBQ, Shabu-shabu, or Sukiyaki style.
"Kaki" - Oysters
"Kaki" - oyster is one of the most popular winter sea foods in Kanazawa area, which is plump and juicy and embodies the freshness of seafood. The best way to enjoy kaki is to grill with charcoal fire when they are fresh without removing their shells.
Steamed Sea Bream
Sea breams stuffed with ginkgo nuts, jew's ear, lotus root, carrot, and seasoned bean curd lees are steamed and served on auspicious occasions. At weddings, in particular, a male and a female sea bream are placed stomach to stomach on a large Kutani dish, representing a newly wed couple.
"Konka Iwashi" - Farmented sardine in rice bran
It used to be a preserved food during the winter season in Kanazawa. Globefish and herrings are also cooked in the same way, but inexpensive sardines are the most popular.@
@Spring@
Gori (river fish)
This tiny, gray, river fish is most often served boiled down with soy sauce and sugar. It used to be a preserved food during the winter season in Kanazawa.@Nowadays, it is rather expensive due to the limited amount of fish available.
"Takenoko" - Bamboo shoot
In late spring, bamboo shoot with tags reading "Dug this morning" can be seen in shops of Kanazawa. Fresh bamboo shoot is soft and tasty, even if it has not been pre-boiled.
"Ayu" - sweet river fish
In late spring, takenoko with tags reading "Dug this morning" or "Dug this evening" can be seen in shops. Fresh takenoko is soft and tasty when cooked with sea tangles, even when it has not been pre-boiled.
@ Spring @Autumn
"Dojo no Kabayaki" - grilled loach
Split loach is broiled over a charcoal fire, then dipped into soy sauce and sake before being broiled a second time. This dish helps spurt your appetite in the summer heat.
"Kaga Renkon" - lotus root
-"Renkon" grown in local Kanazawa is considered highly valued. "Hasumushi" is the traditional "Renkon" cuisine here in Kanazawa, which is a grated and steamed renkon mixed with other ingredients in a thick clear Japanese broth.
"Amaebi" - deep-water shrimp
The best way to enjoy Amaebi is to have it raw as "sashimi". Amaebi is found in the deep waters of local sea of Kanazawa.
-
@Winter
"Kanougani" or "Zuwai-gani" crab - hairless male crabs
Snow crabs caught in local sea are known as gKanougani crabh. The fresh crabs have no odor and their meat enchants with its faint sweetness. Both crab meat and gmisoh (innards) are superb.-
"Buri" - Japanese yellowtail
The yellowtail fishing reaches its peak at the time of cold waves. Especially, the winter yellowtail's meat is firm and plump. It is served as sashimi, teriyaki, shio-yaki (grilled with salt) and the pot stew made of fish and vegetables which are some of the most delicious recipes.-
"Kabura Sushi"
Kaburazushi is a traditional delicacy made of "kabu" - turnip and "buri" - yellowtail pickled with malted rice. The crunchy taste of the turnip and the rich flavour of buri blend perfectly with each other and create a unique savour. This delicacy is an indispensable New Year's dish in Kanazawa.
@@Experience traditional activities

Japanese sweets

Japanese sweets are one of the outstanding cultures of Kanazawa.
Why donft you challenge it and make your own sweet?

Walking around the town with Kimono wearing

Why donft you walk around the old castle town of Kanazawa with wearing Yuzen fabrics.
Please feel free to try it on.

Dying Yuzen fabrics

Yuzen dyed fabrics of Kanazawa is a distinguished traditional art craft well-known nation widely.
We have a program for you to experience to dye real Yuzen fabrics.

Gold leaf on your own chopsticks

Chopsticks are the culture of Japan. Nowadays quite a few ecologically-minded people always bring their own chopsticks in order not to use disposal chopsticks.

Noh dramas

Noh dramas are major form of classical Japanese musical drama that has been performed since the 14th century.
Kanazawa Noh Museum introduces them with various methods.

Geisha performance
There are three gChayah, Geisha quarters in Kanazawa.
Why donft you enjoy sophisticated Geisha performance such as dance and drums?