Kaga Vegetables: Kanazawa Heritage Produce

Kaga vegetables is the collective name for heritage vegetables long grown in Kanazawa. Certified varieties include Kaga lotus root, kinjiso sweet potato leaf, gensuke radish, and Kaga fat cucumber. Rooted in the land through a long history, these vegetables are essential to Kaga cuisine and support the food culture of Kanazawa.

Highlights

Kaga lotus root, known for a chewy, sticky quality, is grated into steamed dishes or used in simmered fare. Kinjiso, with a vivid purple leaf underside, develops a unique slipperiness when boiled and is perfect in vinegared dishes. Thick and sweet gensuke radish melts deliciously in oden and simmered dishes.

Enjoying the Seasons

Each Kaga vegetable has its own season, offering different flavors throughout the year. Summer brings kinjiso and Kaga fat cucumber, while autumn and winter usher in Kaga lotus root and gensuke radish. Markets and farm stands carry the most delicious Kaga vegetables of the moment.

Access and Basic Information

Omicho Market displays fresh Kaga vegetables you can buy as cooking ingredients. The market is about five minutes by bus from Kanazawa Station. Kaga cuisine restaurants in the city serve seasonal dishes using these vegetables, letting you experience traditional preparation.

A Quick Tip

Tasting Kaga vegetables at a local restaurant lets you experience cooking that draws out their best. At the market, ask the staff about seasonal items and they will share recommended ways to enjoy them.