Hokuriku’s cuisine is shaped by its geography, where alpine rivers meet the deep waters of the Sea of Japan. From Toyama’s famously fresh sushi and rich black ramen to handmade soba in Fukui and centuries-old sake breweries in Kanazawa, food here reflects both abundance and restraint. This chapter of the series focuses on local specialties and the artisans behind them, revealing how regional ingredients and tradition define the Hokuriku table.