We catch the train for Kanazawa on the Japan Sea coast. Seat of the powerful Maeda Clan during the Edo Period, Kanazawa had a grand castle and was a city of great cultural accomplishments, including a refined and sophisticated local cuisine. For lunch we visit the local food market Oomi Ichiba, “Kanazawa citizens’ kitchen pantry”. The market has attracted residents and visitors for centuries. In the evening we taste the local specialty Kaga-ryori for dinner. Kaga-ryori uses the freshest local seafood and vegetables served on colourful Kutani porcelain, or on lacquerware made in Ishikawa Prefecture. Notable Kaga-ryori dishes include Kabura-zushi (salted yellowtail sandwiched between turnips), Jibu-ni (stewed duck with vegetables) and Tai-no-karamushi (steamed sea bream with vegetables).