"Anamizu Gyoza Japan's No. 1 Project" Launched to Revive Noto's Food Scene; Our Company Establishes Manufacturing System for New Local Delicacy Using Traditional "Ishiru" Seasoning
To aid in the food-related recovery of the Noto Peninsula, Oisix la Daichi Inc. has established a manufacturing system for "Anamizu Gyoza," a new local delicacy developed by Anamizu Town. This initiative, part of the "Anamizu Gyoza Japan's No. 1 Project," aims to revitalize the region's food culture, which was severely impacted by an aging population and the 2024 Noto earthquake. The gyoza, which features the traditional seasoning "ishiru" (fish sauce), will be sold exclusively on the Oisix platform with a donation component to support the Noto Peninsula.
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- 📰 Published: March 26, 2026 at 23:02
- 🔍 Collected: March 28, 2026 at 21:59 (46h 56m after Published)
- 🤖 AI Analyzed: April 15, 2026 at 00:54 (410h 55m after Collected)
Oisix la Daichi Inc. (Head office: Shinagawa-ku, Tokyo; President and CEO: Kohei Takashima), a food subscription service provider, has established a manufacturing system for the consumer market for "Anamizu Gyoza," a local delicacy developed by the town of Anamizu in Ishikawa Prefecture. The product is also scheduled for limited sale on Oisix as a product with a donation to the "EAT and SEND for Noto Peninsula" initiative.
■ Background of the "Anamizu Gyoza Japan's No. 1 Project": Reviving the Village of "Maimon" (Delicious Things) with a New Menu
Anamizu, located in the center of the Noto Peninsula and known as the "Gateway to Oku-Noto," is blessed by a calm inland sea and has been celebrated as a village of "maimon" (delicious things), hosting the seasonal "Anamizu Maimon Festival." However, due to various factors including an aging population, a lack of successors, and poor ingredient growth from environmental changes, the number of festival-affiliated stores decreased from a peak of 25 to 11. The 2024 Noto Peninsula Earthquake further reduced this number to just six. Spurred by a sense of crisis over declining tourism and a desire to revive the "maimon" village, the Anamizu Town Tourism and Products Association initiated the development of a new menu. This led to the launch of the "Anamizu Gyoza Japan's No. 1 Project" as part of the "Noto Food" project, an activity of the Noto Peninsula Support Initiative by the Japan Association of Corporate Executives' Committee on Realizing Co-assistance Capitalism. As a member of this project, our company has built the manufacturing system for the consumer version.
The most distinctive feature of "Anamizu Gyoza" is its use of the traditional Noto seasoning "ishiru" (fish sauce) as a secret ingredient. The "ishiru" significantly enhances the umami of the fillings, creating a rich and deep flavor that is delicious even without a dipping sauce. Currently, seven restaurants in the town offer their own unique versions, perfected through trial and error. By using kiriboshi daikon (dried shredded radish) in the filling, visitors can enjoy a delightful "pori-uma!" (crunchy and delicious) texture and flavor at any location.
■ Aiming for 300 Participating Stores with a Year-Round Local Delicacy
The "Anamizu Maimon Festival" has always been themed around seasonal ingredients, but there has never been a specialty available year-round. In brainstorming a new menu, gyoza was proposed for its ability to "wrap any ingredient." Because its filling, cooking method, and sauce can be adapted to both Japanese and Western styles, and since it is not a main dish, it was determined to be a gourmet item that all restaurants in Anamizu could potentially offer.
The project aims to expand to 300 participating stores, with "Anamizu Gyoza" evolving through creatively prepared methods and original sauces at each location. Through this initiative, our company hopes to contribute to the expansion of this offering throughout Anamizu Town and the wider Noto region.