I’ll Make It Myself!: “Hîragi, Shirakawa-go”
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L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Japan: Kanazawa and Discover Kanazawa, ze also writes I’ll Make It Myself!, a blog about food culture in Japan.
When I visited Shirakawa-go over the long weekend in January, I found Hîragi, a cute restaurant along the snow-covered the vehicle-access road to the lookout point in Ogimachi, Shirakawa-go. I was intrigued, of course, because one of my favorite kanji is 柊 (hîragi), holly, because the radicals mean tree-winter. What sealed the deal was the menu: I wanted to introduce my friends to hôba miso yaki（朴葉味噌焼き), and they wanted to try Hida beef (飛騨牛).
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I’ll Make It Myself – Travel Checklist: Local Foods in Hida-Takayama, Part 1
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L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and translator for The Art of Japan: Kanazawa and Discover Kanazawa, ze also writes I’ll Make It Myself!, a blog about food culture in Japan.
Travel Checklist: Local Foods in Hida-Takayama, Part 1
In September, a friend and I traveled to Takayama, about 3 hours from Kanazawa. Located in Gifu near the border of Nagano, the old towns of Hida (飛騨） and Takayama (高山）are a food tourist’s paradise. Since the town is quite small, most of these foods can be found in stands or restaurants near Takayama Station and nearby morning markets.
Hôba Yaki Miso （朴葉味噌）
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