Differing from kaiseki, which is sometimes referred to as Japanese haute cuisine, cha-kaiseki is a meal that precedes the serving of tea during a tea ceremony. Cha-kaiseki developed in Komatsu along with the local tea culture of the townspeople and has been passed down in the manner of artisan crafts from master to apprentice for centuries. This cuisine is known for its refined and delicate flavor and is often served on beautiful Kutani porcelain ware.
We gather a variety of attractive food in Mori-no-Kyoto. Among them, there is a custom of cooking colorful seasonal vegetables and putting them into “oyaki,” which is eaten as an “okobiru” (= snack) between rice plantings, a custom that has continued to this day.
During peasant rule, a cuisine known as hoonko was developed. Another specialty to sample is Komatsu udon, made from thin, soft noodles and a broth incorporating dried fish. Komatsu has many wonderful flavors to explore.
Containing 48 different kinds of moss, Hiyo Moss Garden is one of the most famous moss gardens in Japan. Hiyo Village is a beautiful hamlet with shrines, old traditional homes, and of course the mosses and cedar trees of the Moss Garden.
Take part in any of more than 50 traditional crafts workshops, such as Wajima lacquerware and Kutani porcelain at Yunokuni-no-Mori Handicraft Village, a center for Kaga handicrafts. One of the most famous cultural traditions is the yearly Hikiyama Children’s Kabuki, in which children perform kabuki on the Hikiyama festival floats. You can also put on the kabuki makeup yourself. Afterwards, try a sumptuous cha-kaiseki meal at a traditional restaurant. You can also tour a sake brewery (and taste the sake!) and take part in a tea ceremony in a teahouse. Hit all the attractions and experience the historical town life of Komatsu.
Pickled mackerel, known as saba no heshiko, is made by fermenting fresh mackerel in salt and rice bran for close to a year. This traditional method of preservation was used after an especially successful catch to store the excess mackerel before it spoiled. With eight times as much glutamic acid as fresh mackerel, pickled mackerel has a unique savory flavor filled with umami. You may find yourself so addicted to this delectable pickle, you ask for second and third helpings of rice to accompany it in the Japanese style!
There are many ways to prepare the abundant seafood of Wakasa Bay to best bring out its natural flavors. Mackerel narezushi made with pickled mackerel is said to have been the forerunner of modern sushi such as mackerel sushi, a standard dish that no festival in Obama or Kyoto would be complete without. Wakasa Obama kodai sasazuke is prepared by pickling small sea bream fillets with salt and vinegar in a small cedar cask. Another specialty of the area is Wakasa grilled tilefish, a highly sought-after fish with tender meat and soft scales.
The rice terraces of Tagarasu create a rustic scene surrounded by the sea and mountains. At every turn, the coastline offers new panoramas of natural beauty.
the sake brewing traditions from that era are known to produce smooth, delicate flavors.
Takigahara House, where you can experience farm life in a natural setting and enjoy fresh seasonal vegetables at the adjacent café. Komatsu has many other fun attractions.
