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41

お問い合わせは　富山湾鮨誘客キャンペーン事務局 富山県観光・地域振興局 観光課 TEL０７６-４４４-３２００　富山県鮨商生活衛生同業組合 TEL076-491-3226

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美味しい情報満載！富山湾鮨の最新情報はこちらでチェック！！富山湾鮨提供店舗情報や旬のネタ情報等々…ブログも順次更新中！

http://www.toyamawan-sushi.jp/

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Nature’s Fish Tank

Toyama Bay Sushi

Welcome to Toyama Bay—a treasure trove of seafood—

and enjoy sushi prepared with local ingredients of the season

■ Description

■ Service

・ Set of 10 pieces of sushi・ Prices from 2,000 yen to 3,500 yen (including tax)

・ All toppings fresh seafood from Toyama Bay・ Delicious rice grown in Toyama Prefecture・ Served with complimentary local-style soup

Delicious sushi madewith seasonal local ingredientsis a treat served nowhere outside Toyama.Delight in Toyama Bay Sushistraight from nature’s fish tank.

Toyama Bay is dubbed “nature’s fish tank” for the short distance between

fishing grounds and port. This treasure trove of marine resources is home

to both warm-water and cool-water fish, which are hauled to shore fresh.

Toyama Bay Sushi prepares these just-caught, delicious ingredients into

the finest sushi year round. Only visitors to Toyama can delight in the

best sushi—Toyama Bay Sushi.

About Toyama Bay Sushi

* Please note that occasionally local ingredients may not be available in sufficient

amounts due to bad weather. The chef will explain the situation to customers and

substitute some toppings with from those from locations other than Toyama Bay.

・ The chef greets all customers with an explanation of in-season ingredients

・ Customers who make a reservation at least one day before their visit are offered compliments of the chef (e.g., a single serve dish)

21

Toyama Bay—a treasure trove of seafood Those in the know recognize Toyama Bay as a treasure trove of seafood. Of the 800 varieties of fish and shellfish found in the Sea of Japan, 500 are said to live in Toyama Bay, and 200 of those are caught for food. The key to this abundance of varieties lies in the topography of Toyama Bay. The seawater around the bay consists of three layers. The surface collects water rich in miner-als from the rivers flowing through fertile land.

Below that is warm water from the Tsushima current. And at further depths of 300 meters and more lies the cool water with low salinity unique to the Sea of Japan. That is, Toyama Bay provides a healthy environment both for fish that migrate between warm waters, like the Japanese amberjack, and for deep-water creatures that prefer cool waters, like shrimp and crabs. The sea floor just off the coast of Toyama Bay, which drops sharply to depths of more than 1,000 meters, is called aigame (indigo dye pot) and serves as a particularly ideal habitat for mollusks like the broad velvet shrimp, red snow crab, and Japanese ivory shell. And thanks to this, fishers enjoy a diverse catch and offer a rich variety of ingredients for sushi chefs.

　

Rich nature produces delicious water Toyama is known as a prefecture in which good drinking water gushes out at all times just by turning on the faucet. The quality of water is such that multiple resources are listed in the Japanese environment ministry’s “Selected 100 Exquisite and Well-conserved Waters.” The 3,000-meter-class Northern Alps and Tateyama mountain range accumulate snow, which melts and provides streams of mineral-rich, cool, clean water year

round. The forests of Toyama, which cover some 67 percent of the land, moreover act as a natural dam and collect groundwa-ter, which is recharged, purified, and enriched with minerals over the years, and resurfaces as delicious drinking water.

Abundant water and fertile land yield delicious rice Toyama boasts the largest proportion of rice paddies to cultivated land in Japan: an astounding 96 percent. The perennial snow of the Tateyama mountain range melts and flows into the Toyama Plain, quenching the thirst of the paddies with still cool water. As a result, even in the sweltering summer, the rice plants continue to grow vigorously and produce mature grains until just before harvest.

Just-caught seafood prepared fresh Fish served in Toyama are unparalleled in their freshness. This is because about 80 percent of the catch comes from fixed net fishing. Nets set up along the coast simply wait for fish to swim into them, giving the fish a minimal amount of stress and bringing them to shore alive and full of vitality. And because the sea floor off the coast of Toyama Bay drops sharply, the fishing grounds are close to port, quite often only 20 minutes or so away. The fish hauled from the nets to the boat are transported to port and delivered to the market fresh, without having a chance to spoil. And so the fish served in Toyama Prefecture are always fresh and delicious.

It is no wonder then that this Toyama Bay, which offers fresh fish from the sea immediately offshore, is called “nature’s fish tank.” All sushi ingredients are tasty, from high-end toppings like the Japanese amberjack and broad velvet shrimp to more common, affordable toppings like squid, horse mackerel, and sardines.

Toyama BayTopography

Toyama Bay Current

Tsush

ima cu

rrent

(warm

water)

Fixed net fishing (aerial view)

Market with a lineup of fresh marine products

Rice paddies spanning a rural village

Toyama Bay,nature’s fish tank,provides the ideal environmentfor diverse, delicious fish to grow

Secrets of Toyama’s tasty sushi

Tasty Fish

Tasty Water

Tasty RiceToyama

Bay

43

春 冬

SpringMarch–June

SpringMarch–May

Toyama Bay Sushi Seasonal ToppingsA treasure trove of seafood

Toyama Bay is blessed with rich nature and diverse marine products year round.

Toyama Bay Sushi prepares these seasonal local ingredients fresh.

Delight in naturally grown, fresh, in-season seafood, the specialty of Toyama.

Sayori Japanese halfbeak Sawara Japanese Spanish mackerel Masaba Chub mackerel Muroaji Amberstripe scad Shiroebi (nigiri)

Mejimaguro Young Pacific bluefin tuna Iwagaki Iwagaki oyster Mizudako Giant Pacific octopus

Hirame Olive flounder Baigai (Ooecchubai) Kuromutsu Bluefish

Kamasu Barracuda

Kurosoi Jacopever

Madako Common octopus

Yanagibachime Goldeye rockfish

Shirosabafugu Green rough-backed puffer

Kajika Japanese fluvial sculpin

Kurodai Black porgy

Soibachime Fox jacopever

Akadai Red porgy Kintokidai Red bigeye

Maaji Japanese horse mackerel Tobiuo Flying fish Madai Red sea bream Shirogisu Japanese whiting

Akaika Flying squid

Hotaruika Firefly squid Maiwashi Japanese sardine

Shiroebi Broad velvet shrimp

Ishidai Striped beakfish Chabachim Rockfish Kajikimaguro Marlin

Madara Pacific cod Kurumadai Japanese bigeye

Koshoudai Crescent sweetlips Ishimoch White croaker

Surumeika Japanese flying squid Okoze Stonefish Kurumaebi Japanese tiger prawn

Ika kurozukuri Squid in ink

Kohada Young gizzard shad

Broad velvet shrimp (hand-pressed)

OoecchubaiJapanese ivory shell

Madai (yubiki) Red sea bream (parboiled)

Saba (shimesaba) Mackerel (marinated)

Schools of firefly squid migrate near the coast to lay eggs from March to early June. Only Toyama serves just-caught, fresh firefly squid.

SummerSpringMarch–May

Honmaguro (Kuromaguro) Kuromaguro Pacific bluefin tuna

el

Nodoguro (Akamutsu) Blackthroat seaperch (Rosy sea bass)

Pacific bluefin tuna travel the Sea of Japan and arrive at Toyama Bay in summer, to be served as a popular delicacy. The deep red slices with streaks of quality fat are a true luxury.

AutumnSummerSpringApril–November

The broad velvet shrimp is dubbed the “jewel of Toyama” for the beauty of its transparent pink coloring. Only in Toyama is this mollusk caught in larger volumes as fishing techniques advance.

AutumnSummerJune–September

The soft flesh of the blackthroat seaperch is a white yet fatty, and bland yet with a hint of sweetness.

Toyama Bay sardines are exquisite for they are served fresh, immediately after catching. The prefecture’s Himi iwashi dried sardines are famous nationwide.

Nature’s Fish Tank Toyama Bay Sushi

65

Kijiebi Coonstripe shrimp

Ebimiso Shrimp tomalley

Gandoburi Young Japanese amberjack

Akagarei Flathead flounder

Chikamekintoki Longfin bigeye

Nama hon-zuwaigani Raw snow crab Gamaebi Mantis shrimp

Engawa Fluke fin Hirame(kobujime) Katsuo Skipjack tuna

Yagara Cornetfish Ankimo Monkfish liver Kaki Oyster

Buri Japanese amberjack Houbou Red gurnard Nama shirasu Raw whitebait

Karei Righteye flounder

Yariika Spear squid

Ikageso Squid legs

Aoriika Bigfin reef squid

Urumeiwashi Round herring Kampachi Greater amberjackIkura Salmon roe Kanagashira Red-whiskered bulbul

Kaiwari Horse kingfish Tachiuo Largehead hairtail

Suzuki Japanese sea bass Suzuki(kobujime) Hon-zuwaigani Snow crab

Kouika Cuttlefish

Japanese sea bass (with kelp)

Olive flounder (with kelp)

Baigai (Kagabai) Kagabai Japanese ivory shell

Mejimaguro (chutoro) Young Pacific bluefin tuna(medium fatty)

Shirako (Madara) Milt(Pacific cod)

Kawahagi (Umazurahagi) Thread-sail filefish (Black scraper)

Beni-zuwaigani Red snow crab

SpringWinterAutumnSeptember–May

The red snow crab is an iconic winter delicacy of Toyama. The soft meat consisting of fine fibers is delicately sweet.

Fukuragi Young Japanese amberjack

AutumnSeptember–November

The fukuragi, whose kanji characters mean “fish that brings luck,” is a common fish loved by Toyama residents. The growth stages of the Japanese amberjack are, from youngest to most mature, kozukura, fukuragi, gando, and buri.

Toyama-ebi Coonstripe shrimp

SpringWinterAutumnOctober–May (in season winter)

The Toyama-ebi is more commonly known as botan-ebi in Japan’s northern island of Hokkaido and central region of Kanto. It has a just the right texture, neither too soft nor too firm, on top of a rich sweetness and flavor.

SummerSpring

WinterAutumnYear round

The kagabai has a firm texture and unique sweetness that spreads throughout the mouth. Enjoy with the ocean-scented entrails.

Amaebi Pink shrimp

WinterAutumnSeptember–February

Toyama’s pink shrimp has a distinct sweetness that melts in the mouth and tomalley with a punch. It is in season from late autumn to winter, but the summer catch is tasty too.

Buritoro Fatty Japanese amberjack

WinterNovember–February

The Japanese amberjack that migrate to Toyama in winter are nice and round, and contain the maximum amount of fat. The texture and flavor of the flesh make this fish the king of Toyama Bay Sushi.

Koubakogani Female snow crab

WinterNovember–January

Though small in size, the female snow crab has a delicious texture that comes from both the immature ova in the shell and the fertilized egg in the stomach.

WinterDecember–February

The male Pacific cod caught in Toyama Bay in winter are filled with milt, which can only be enjoyed at their freshest.

WinterDecember–March

The beautifully transparent white flesh of the thread-sail filefish has a bland, simple flavor; its liver contains a lot of fat for a rich sweetness.

WinterAutumnNovember–December

Young Pacific bluefin tuna are called meji. In the cold months, these special meji have a moderate amount of sweet fat all over, which blends with the flavor of the red flesh and makes for a soft texture.

Nature’s Fish Tank Toyama Bay SushiToyama Bay Sushi Seasonal Toppings

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