food

Proximity to mountains, sea and fields means we have abundant and diverse ingredients. Ishikawa prefecture, where we are located, is known for exceptional rice, sake and seafood, and unique vegetable cultivars called Kaga Yasai. The outdoor kitchen at Mokkei opens up onto our small vegetable garden. Beyond it are fields and forests where we forage. Each season calls for different projects: including making miso, harvesting and processing tea leaves, preserving umeboshi, pickling myoga (Japanese ginger blossom), drying persimmons, and making yuzu marmalade and liqueur. The kitchen studio at Mokkei is a place to share traditional foodways as well as creative cooking from around the world.