The environment that supports Toyama's food culture

Terrain features

Toyama Bay is a semi-enclosed sea area with a unique topography surrounded by the Noto Peninsula. This topography acts as a natural "pond" for a wide variety of seafood.
Toyama Bay is one of the deepest bays in Japan, with a depth of 1,200 meters , and is close to the 3,000-meter -high Tateyama mountain range. This difference in elevation of over 4,000 meters creates a nutrient-rich environment.

rice farming

Rice cultivation is thriving, taking advantage of the abundant water and paddy fields, and high-quality rice varieties such as "Koshihikari" and "Tentakaku" are produced.

Family ties and hospitality

Toyama is home to many large houses and many three-generation households, and is a place where people gather. I believe that through "family meals" and "meals with local people," food culture and a rich culture have been passed down.

Characteristics of white shrimp fishing

Fishing season and fishing methods

The fishing season for white shrimp runs from April to November , with the peak season being from June to July . The fishing method is unique, called "kakemawashi," in which a net is cast and slowly dragged to target schools of white shrimp floating up and down at depths of 150 to 300 meters.

Of course, we also take steps to conserve resources!
In Toyama Bay, white shrimp fishing is carried out with consideration for the conservation of the resource. The Toyama Bay White Shrimp Club was launched in April 2020 , and tours are held where you can experience white shrimp fishing on a sightseeing boat.

Recommended ways to eat

White shrimp used to be used as soup stock or dried fish, but now there are many ways to prepare it, such as deep-frying, tempura, sashimi, sushi, and rice crackers!

Among them, the one recommended for those living in Toyama Prefecture is the "White Shrimp Tempura Bowl."

The tempura bowl, which is generously topped with small white shrimp tempura and drenched in sauce, is delicious! It uses a generous amount of "Toyama Bay's jewels," so it's no exaggeration to call it a treasure box of food.

However, the best way to enjoy the beauty of white shrimp is as sashimi or sashimi bowls. You can enjoy the charm of the pale pink shrimp, as well as its natural elegant sweetness and texture.

Healthy! !

White shrimp, like the Sakura shrimp of Suruga Bay, can be eaten with the shell on, and it is estimated that you can consume 20 to 30 times more calcium than shrimp such as Amaebi shrimp!

The shells contain a lot of fiber called chitin, which has the effect of excreting carbohydrates, cholesterol, salt, etc. from the body, and also helps prevent diabetes, hyperlipidemia, etc.

Trout sushi

This is one of Toyama's representative local dishes. It is a pressed sushi dish with salted trout arranged on vinegared rice, and originated in the Edo period.

Its origins date back to the Edo period, when a feudal lord of Toyama presented sweetfish sushi to the feudal lord, Maeda Toshioki. Later, trout sushi was created using cherry salmon from the Jinzu River. It was sold as a ekiben (station bento) by the Japanese National Railways during the Taisho period, and has since spread throughout the country.

Myoga sushi

"Myoga sushi," made in Toyama City (formerly Daisen Town), is a local dish with a history of over 100 years. It is made using locally grown "Osanami myoga" and trout from the Kumano River. Each household makes it using their own home-grown myoga and local trout, and it has been passed down as a mother's recipe.

Hatsuuma Dango

This dish is associated with the festival held on Hatsuuma (the first day of the horse month in the lunar calendar) to pray for the prosperity of sericulture. Since sericulture was once an important source of income for farmers, Hatsuuma festivals were held in Gokayama, Osawano in Toyama City, and Ashikuraji in Tateyama Town.

Batabata Tea! Amazing!

Toyama Prefecture is home to a unique fermented tea called "Batabata Tea." This tea belongs to a category of teas called post-fermented teas, and is traditionally drunk in Asahi Town, Niikawa County, Toyama Prefecture.

Batabata tea has a long history, dating back to the Muromachi period. There are records that Rennyo Shonin of the Shinshu Honganji Temple used black tea, which was already being consumed, as tea offerings. Local people have served Batabata tea at celebrations and gatherings to deepen their friendships.

Batabata tea is more than just a drink; it plays an important role in connecting people in the community. Tea ceremonies using this tea are held to celebrate family anniversaries, weddings, births, and other special occasions, passing on local traditions.

Toyama Prefecture's Batabata tea is a special tea with a unique fermentation technique and a deep history, and is an important part of the local culture.

Characteristics of Batabata Tea

There is a fermentation method.

Batabata tea is fermented using the power of natural bacteria, which differs from regular tea leaf enzymes. It is fermented for about a month in midsummer under temperature control.

In the manufacturing process, the tea leaves are first steamed, then fermented indoors while maintaining the temperature. After fermentation is complete, they are sun-dried and finally dried to complete the process.

Tochimochi

Tochimochi is a traditional local dish of the Gokayama region. It is the crystallization of wisdom that makes use of the bounty of the mountains and is a symbol of the region's food culture. It has been made since ancient times as a precious preserved food in mountain villages. The mochi is made from horse chestnuts and has a slightly bitter and unique aroma.

Konbu-jime (kelp-cured)

Konbujime is a traditional method of preserving fresh fish caught in Toyama Bay by tying it in kelp. Come to think of it, it was in Toyama that I first tried konbu bread!

Its unique taste is achieved by adding the flavor of kelp to the original flavor of the fish. After salting the fish, it is wrapped in kelp and weighted down to transfer the umami flavor of the kelp to the fish.

Daimon Somen

Daimon somen is made using traditional methods that have been passed down since the Edo period. It is hand-stretched somen made in the Daimon district of Imizu City, Toyama Prefecture. It is characterized by its firm texture and smooth texture.

Turnip sushi

Turnip sushi is a fermented food that is popular as a preserved food in Toyama Prefecture during the winter. It has a unique sour and umami flavor and is loved as a winter delicacy in Toyama.

Salted yellowtail is sandwiched between turnips and then soaked in a mixture of rice bran and salt.

tortoiseshell

Bekko is one of Toyama Prefecture's traditional preserved foods. It can be stored for a long time and has a unique flavor and texture. It is made by salting and drying fish (mainly yellowtail).