Since crab season had just started in the region, we had the Zuwai-gani (ズワイ蟹 – Snow Crab) course at Kayotei Ryokan (かよう亭) in Yamanaka Onsen, Kaga, Ishikawa Prefecture, Japan (石川県加賀市山中温泉.) The crab were special ones brought from Saikai Port (西海港) in Ishikawa. The explanation of each course was done in Japanese, so I’ve tried my best to describe each dish here in both English and Japanese. They are:
DISH 1 – Sakizuke (先付け – Amuse-Bouche Appetizers)
* Nada-ae – Sake Kasu Ae (酒粕和え – Less left over from Sake), Komochi Kombu (子持ち昆布 – Kelp with Herring Roe), Aka Konnyaku (赤こんにゃく – Red Konjac), Shimeji, Komatsuna (小松菜 – Japanese Mustard Spinach)
* Ika with Ikura, Smoked Salmon no Kinuta Maki Roll (スモークサーモンのきぬたまき)
* Nishin Nukazuke (鯑の糠漬け – Pacific Herring)
* Hime Ringo (姫林檎 – Japanese Princess Apple) with Mirugai and Mibuna and Ninjin
* Yaki Saba Sushi (焼き鯖寿 – Baked & Pressed Mackerel Sushi)
DISH 2
Kani Shinjo (カニ真薯 – Crab Paste Balls) with Oboro Kombu (おぼろ昆布 – Shaved Kelp Seaweed) & Mitsuba (三つ葉 – Japanese Wild Parsley) Yuzu (柚子)
DISH 3
Zuwai-gani Sashimi (ズワイガニ刺身 – Snow Crab Sashimi) from Saikai-ko (石川県西海港 – Saikai Port)
DISH 4 – Oshinogi (御凌ぎ – Small Dish)
Zuwai-gani and Kani Miso no Ishiyaki (ズワイガニと蟹味噌の石焼 – Snow Crab and Snow Crab Tomalley slightly cooked over a hot lava rock)
DISH 5
Zuwai-gani Sumibiyaki (ズワイガニ炭火焼 – Charcoal-grilled Snow Crab)
DISH 6
Zuwai-gani Gusoku-ni with Shiro Miso (ズワイガニと白味噌のぐそく煮)
DISH 7 – Tempura (天ぷら)
Zuwai-gani no Isobe Age (ズワイガニ磯辺揚げ – Fried Snow Crab with Nori Seaweed), Satsuma Imo (さつまいも – Japanese Sweet Potato), Nasu (なす – Japanese Eggplant), Shishito (獅子唐 – Shishito Pepper), Makomodake (まこも竹 – Water Bamboo)
DISH 8 – Sunomono
Yude Kobako-gani (茹で香箱ガニ – Boiled Female Snow Crab)
DISH 9
Aigamo Noho Gohan & Misoshiru (合鴨農法の加賀コシヒカリ白米と味噌汁 – Aigamo Duck farming-method Koshihikari White Rice from Kaga with Miso Soup
農法 – Aigamo duckling rice farming method
DISH 10
Kyoho & Melon (巨峰とメロン – Kyoho Grapes & Melon)