Food & specialties・Kanazawa

GoriGori

Also known as: Gori Fish・Kajika Goby

A local umbrella term for small freshwater fish used in Kanazawa cuisine, combining sculpin caught in the Asano and Sai rivers, known as hon-gori, with a separate goby species from Kahoku Lagoon, known as uki-gori. Hon-gori is typically served raw or deep-fried, while uki-gori is more often simmered into tsukudani preserves, and 19th-century folding screens already depict scenes of gori fishing.

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