• Street Markets and Food from Kanazawa and the Noto Peninsula, Japan

    Each season has its own specialties; so you might have sea bream in the spring, squid in the summer, sea-perch in the fall and yellowtail in the winter. All year around, however, is unagi season, and one of the tastiest treats we sampled were eel innards skewered and grilled.

Photography by Hajime Kimura

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