Gori Cuisine: Small River Fish Delicacy

Gori are small river fish caught in the clear streams of Kanazawa, such as the Saigawa and Asanogawa rivers. A member of the goby family, they have long graced Kanazawa tables. Often prepared whole as simmered tsukudani, fried, or sweet glazed, they are tender enough to eat bones and all. Now scarce, they are treated as a high class river fish dish.

Highlights

Gori tsukudani, with its sweet and savory seasoning, pairs perfectly with rice. Fried, they offer a fragrant, crisp texture ideal as a snack with drinks. Gori are caught by a distinctive fishing method, and the craft reflects the depth of Kanazawa food culture.

Enjoying the Seasons

Gori are mainly fished from autumn into winter, growing fattier and tastier in the cold season. Tsukudani and sweet glazed versions keep well, so they can be enjoyed regardless of season. In winter Kanazawa, warm rice with gori tsukudani makes a humble yet deeply flavorful meal.

Access and Basic Information

You can enjoy gori at Omicho Market, tsukudani specialty shops in Kanazawa, and Japanese restaurants. Traditional restaurants around Kenrokuen sometimes serve it as part of a Kaga cuisine course. Omicho Market is about five minutes by bus from Kanazawa Station, with easy access.

A Quick Tip

Because gori is scarce, it is wise to confirm availability in advance if you want to be sure to try it. Tsukudani also makes a welcome souvenir, with the bonus of keeping well.