Located near the center of Japan's main island, Ishikawa is a peninsula with the Sea of Japan touching it on three sides. The region has been blessed with a richly varied terrain and an abundance of natural products. The Noto Peninsula in the north provides fresh seafood. Further inland, high quality rice and unique native vegetables are grown with strong seasonal associations. The pure spring waters of the revered Hakusan Mountain are used in many of Ishikawa's finest sake breweries. Ishikawa's celebrated produce and seafood, combined with generations of local culinary tradition have given birth to one of the most delicious regional cuisines in all of Japan.

Traces of Ishikawa's food culture dating as far back as the Edo period over 400 years ago can still be seen throughout the prefecture. Several sakes and long-established seasonings are still produced in Ishikawa according to the same methods that locals have been using for hundreds of years. Even now, traditional Japanese restaurants offer dishes from the famous Kaga cuisine, which is perhaps best represented in Jibuni, a stew of duck and regional vegetables.

No introduction of Ishikawa's food culture would be complete without a mention of its tableware. Wajima Lacquer, Yamanaka Lacquer, and Kutani Porcelain are all internationally recognized handmade crafts that are produced exclusively within Ishikawa by traditionally trained artisans. Kaga cuisine served on Ishikawa's elegant tableware is among the most authentic Japanese dining experiences still available in Japan.

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