First of all, you should understand that Japanese curry is totally different from authentic Indian curry! The roux in Kanazawa Curry should be thick, pleasantly spicy, and have a dark brown appearance. It’s topped with a pork cutlet and served with shredded cabbage on a stainless tray. Using a ‘spork’ is also a custom for eating Kanazawa Curry. Once you try it, you will be addicted.
Hung-thong Rice is a Japanese yoshoku (historically customized western cuisine) dish. Deep-fried breaded fish are served with tartar sauce on ketchup-butter rice covered with fluffy, thin-fried egg. Although the name “Hung” is said to come from “Hungary,” and “thon” the French and Hungarian word for tuna, the exact origin of the name remains a mystery.
Oden is a Japanese stewed dish consisting of several ingredients such as boiled eggs, daikon radish, and fishcakes in a soy-flavored broth. Kanazawa Oden contains more seafood, such as octopus, Japanese Babylon snail, or kani-men (female snow crab meat and brain stuffed together in its shell). Consequently, these additional seafood ingredients add more “umami” (pleasant savory taste) to the soup.
Most people believe the quality of kaiten-zushi (conveyor belt sushi) restaurants can’t be better than authentic sushi bars’. Yet that’s not true of Kanazawa’s kaiten-zushi restaurants because we can easily get fresh seafood anytime. Furthermore, at Kanazawa’s kaiten-zushi establishments, customers can order what they want instead of being restricted to sushi offerings from the conveyor belt. Sushi chefs will happily make fresh sushi for you on demand.