Noto Peninsula Tours & Travel

"Kano crab" (snow crab from Ishikawa Prefecture) has a rich flavor and is packed with crab miso.
Its most distinctive feature is its mellow sweetness, and it is in season from early Nov. when crab fishing is allowed until the latter half of Feb..
The best way to enjoy Kanō crab is as sashimi. The translucent plump meat melts in your mouth.
Furthermore, whether you bake it, steam it, or eat it in rice porridge, the rich flavor will remain the same.

Golden Rock Oysters grow on the ocean floor where the tides are fast. Because they are washed by seawater mixed with sand, no algae grows on their shells, and they appear to shine golden in the sea, hence their name.
The fishing season is about a month and a half, from Jul. to mid Aug., and because they are so rare, the female divers will dive to collect them by reservation.
You can enjoy the aroma of the sea and its rich, creamy taste.

The peak season is from Dec. to Feb., when yellowtail, which have stored up nutrients in preparation for spawning in the spring, are caught in huge fixed nets and landed on land.
Needless to say, winter yellowtail, which is raised on the waves and has firm, fatty flesh, is a well-known major brand.
This is one of the delicacies you cannot miss when visiting the Noto Peninsula.