What you need to know about Ishikawa Prefecture and why you want to go there
Posted in News on October 8th, 2009 by gkrakow
Ishikawa Prefecture (or State) is located near the center of Japan’s main island – on the western coast – surrounded by the Sea of Japan.
It benefits from warm southern currents during the summer (hot and humid) as well as cold winds (and snow) in the winter.
It’s largest city is Kanazawa.
The area is best known for the beautiful natural landscapes, textile and semiconductor factories, their lacquer ware and porcelain, their bountiful seafood, their rice (and that means excellent sake), their Ishiri (fermented fish sauce), natural salt, hospitality and New York Yankee super-star Hideki Matsui.
Haksuan National Park
With all that fish, rice, salt, fresh vegetables and all the other available fine ingredients you may have already guessed that Ishikawa is also known for its fine cuisine.
That brings me to Tuesday night’s amazing display of culinary dexterity brought to us by Cedric Vongerichten, Chef de Cuisine at New York City’s Perry Street Restaurant in lower Manhattan.
Yes, in case you were wondering. Cedric is the son of super master chef Jean Georges Vongerichten but don’t hold that against him. He’s pretty spectaculafr in his own right.
Chef Cedric prepared a amazing nine course tasting menu based on what he learned during an intensive week of training with Ishikawa Prefecture’s most famous chefs. Cedric is one of a number of chefs who have benefitted from real Japanese training made possible by New York’s Gohan Society.
Our meal consisted of everything from Egg Caviar (pared with Alfred Gratien Rose Champagne Brut) to Madai Sashimi, Black Truffles with Noto no Suzo Shio (pared with Kagatobi Jummai Daiginjo sake) to Rice Cracker Crusted Tuna (pared with a wonderful Riesling), a Chicken Broth with Vegetables (with Gruner Veltliner), Sauteed Snapper with Sea Beans, Radish and Lily Bulb Salad and Butter Poached Lobster (both paired with sake), Grilled Beef Tenderloin (Beaune Bressandes Premier Cru), Black Trumpet Dusted Lamb with an amazing Soy Bean Puree (with III Sommes, Napa Valley) and finally three great desserts served with 2003 Taylor Vintage Port.
Needless to say, it was an exquisite meal – a wonderful introduction to ingredients from Ishikawa Prefecture along with many Western influences as well.
Based on that dinner I can’t wait to visit Ishikawa Prefecture and experience the tastes there for myself. Then I would have to start calling this site “Buy Me, Get Me, Feed Me!”
Afterwards, I spoke with Chef Cedric about his trip to Ishikawa:
PS: Go Hideki! And go Yankees!