The whole prefecture

Migaki nishin/mikaki nishin(dried herring), kelp, Kanpyo

The Noto Peninsula, which juts out into the Sea of Japan, has long been a key point in maritime transport, and trade and cultural exchange with people outside the region have flourished. In particular, the "Kitamaebune" that were active during the Edo period (1603 - 1868) had a major impact on food culture. The Kitamaebune were a group of merchant ships that traveled between Hokkaido and Osaka via the Sea of Japan. Rice and marine products from Hokkaido and the Hokuriku regions were sold in Osaka, and on the voyage to Hokkaido, the ships were loaded with sundry goods and liquor from Osaka. The Noto area was a port of call for Kitamaebune, where all kinds of goods from all over Japan were brought in. Herring and kelp were especially plentiful in the supplies from Hokkaido. The kelp and herring brought by the Kitamaebune appear in the celebratory song "Nanao Madara no Wakiuta", sung in a traditional May event of the "Seihaku-sai" festival in Nanao City, Noto region. Kitamaebune's herring are brought in after being processed to be dried for preservation. In a large port town in Noto, there was a herring warehouse to store the herring. The traditional dish using the dried herring and kelp is "Nishin no Konbumaki” (herring rolled in kelp). It is made by wrapping kelp around a core of rehydrated herring and stewing it in a salty-sweet sauce.

Nishin kombumaki" was eaten on special occasions such as New Year's Day and festive banquets.
Since it can be stored relatively well, many households make a large quantity at the end of the year and keep it as a reserve food during the New Year's holiday.

Soak kipper in rice water or bran for at least one day to soften, remove fins, scales and bones, and cut into two or three equal pieces. Cut a piece of kelp according to the width of the herring, wrap it tightly around the herring and tie it with a kanpyo. Simmer in soup stock and sugar for at least one hour, add soy sauce and mirin to finish, and simmer for about 10 minutes before serving.
The kelp becomes soft by simmering for a long time, and the flavor of the herring is spread throughout the kelp. Each household has its own recipe, some with a strong sweetness, some with a touch of soy sauce, etc. The secret ingredient is a sweetened konbu (kelp). In some cases, "ishiru (fish sauce)" from Okunoto is added as a secret ingredient.

It is still available at supermarkets and delicatessen stores. Although it is less commonly made, it is still an indispensable part of the New Year's osechi dish.