The two-day event features a robust lineup of roughly 40 vendors, including established restaurants and local cafes, all focusing on the theme of local ingredients and fermentation. Culinary highlights include creations seasoned with Ōno soy sauce—a regional staple since the 1600s—and Kaga miso. Beyond the dining experience, the festival emphasizes participation, offering workshops where guests can craft seasonal jō-namagashi confections, experiment with koji pickling, or join guided sake tastings.
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Fermentation Takes Center Stage at KANAZAWA Oishii Festa 2026
Shiinoki Ryokuchi transforms into a culinary hub this October 17–18 as the KANAZAWA Oishii Festa spotlights the region’s deep-rooted fermentation traditions. The festival moves beyond standard fare, challenging 23 local vendors to reimagine Kaga vegetables and fresh seafood through the lens of centuries-old koji, miso, and soy sauce techniques.
Community and recovery efforts remain central to the program, with designated booths showcasing products from the Noto region to support ongoing relief efforts following the 2024 earthquake and subsequent heavy rains. Students from local culinary programs have also collaborated with professional chefs to debut exclusive festival dishes. For families, the venue provides a dedicated kids' area and stage performances, ensuring the event serves as a comprehensive introduction to Kanazawa’s food culture for all ages. Visitors are encouraged to utilize the digital one-day Kanazawa Shopping Bus pass to reach the site, as on-site parking remains limited.
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