金沢に来たら絶対買って帰りたい、知る人ぞ知る伝統菓子🐺🍡 【金沢　板屋】これ、金沢土産の中でもかなり上位に入る一品！！！午後2時を過ぎると、店頭で焼き上げの実演が始まる！生地を薄く伸ばし、栗入りのあんこをのせて、まるで紐をかけるようにきゅっと包んでいく、この職人技いくらでも眺めてられる🐺 名前の由来が面白くて、「こもかぶり」は金沢の雪国ならではの言葉。大雪の季節に家や土壁を守るために藁を巻きつける「こも掛け」という伝統の技法をイメージして作ったとのこと！ちなみにうさぎのお菓子だと勘違いしてる人が多いけど、形の由来はそこじゃない！焼き上がりは外がパリッとして中からほんのりあんこの香り。お土産にするのも全然いいけど、焼き立てをその場でひとつ食べてから帰るのが絶対おすすめ。ごちそうさまでした🐺 🚃金沢駅から車でいきましょう 💺なし 📍石川県金沢市尾山町10-18 ⏰8:30〜17:30 定休日：水曜、日曜 #金沢グルメ #石川県グルメ #和菓子 A traditional sweet worth hunting down in Kanazawa 🐺🍡 【Kanazawa — 板屋 (Itaya)】 Genuinely one of the best things you can bring back from Kanazawa. After 2 PM, the shop starts baking fresh batches right out front. Watch the dough get stretched thin, anko and chestnut placed at the centre, then wrapped and pulled closed like a bundle being tied. You could stand there and watch for a while. The name tells a story too. "Komokaburi" comes from a traditional Kanazawa practice called "komo-kake" — draping woven straw mats over houses and earthen walls to protect them from heavy snowfall. A wagashi named after a snow country survival technique. There's something beautiful about that. And just so you know — a lot of visitors assume the shape is rabbit-themed. It's not. Fresh out of the oven, the outside has a gentle crunch and the anko inside is warm and fragrant. Take one home as a gift, sure — but eat one on the spot first. You'll want to. 🚃 Best accessed by car from Kanazawa Station 📍 10-18 Oyama-machi, Kanazawa, Ishikawa ⏰ 8:30–17:30 🗓 Closed: Wednesdays & Sundays - @wolf.0313