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

    Snow crab is the undisputed king of winter Kaga cuisine. Called zuwai gani in Japanese, it’s typically prepared very simply -- boiled or grilled and then dipped in sainbaizu, a mixture of soy sauce, vinegar and sugar. Come November, Omi-Cho is inundated with diehard crab fans from all over Japan.

Photography by Hajime Kimura

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