Toyama Prefecture is the region with the highest consumption of yellowtail in Japan. Yellowtail, which has long been loved as a lucky charm, is a fish that represents winter in Toyama. It is loved not only as sashimi or grilled fish, but also in local dishes such as turnip sushi and yellowtail radish, and is an indispensable New Year's dish and gift.

In recent years, "buri shabu," a dish that uses fresh, fatty yellowtail that is unique to Toyama, served in a shabu-shabu style, has been gaining attention nationwide.

Let's explore the characteristics and history of Buri Shabu.

Characteristics of Buri Shabu

Yellowtail shabu-shabu is a winter staple dish that is often served at local restaurants during the fishing season from October to February. Made with fresh yellowtail from Toyama, this dish is loved by many as a dish that warms both the body and the soul during the cold season.

The appeal of buri shabu-shabu is that it brings out the best in fresh yellowtail. Thinly sliced yellowtail is quickly dipped in boiling kelp stock, which cooks only the outside and leaves the center rare. The flesh becomes just the right amount of firm, locking in all the flavor.

Another feature is that the fat is removed moderately by lightly cooking it, resulting in a refreshing taste. Even if you don't like eating it as sashimi, shabu-shabu makes it easier to eat because the excess fat and odor are removed.

In addition, by serving yellowtail shabu-shabu with seasonal vegetables and mushrooms, it becomes a visually colorful and nutritionally balanced dish. The crunchy texture of mizuna and Chinese cabbage and the mellow aroma of mushrooms bring out the rich flavor of the yellowtail.

Another appeal of healthy and satisfying buri shabu-shabu is that the sauces and seasonings offered vary from restaurant to restaurant. The refreshing tartness of the grated daikon radish ponzu sauce and the rich flavor of the sesame sauce go perfectly with buri. Some restaurants serve it in a soy milk pot, so you can enjoy buri shabu-shabu while pulling out the homemade yuba.

The reason why Toyama Prefecture's yellowtail is so delicious

Yellowtail is a typical fish caught all over Japan, but the "winter yellowtail" caught in Toyama Bay in winter is especially fatty and highly regarded nationwide for its high quality. It is also known as the "King of Toyama Bay" and is a fish that represents Toyama Prefecture.

The reason Toyama Bay is known as a famous production area for winter yellowtail is because of its rich environment, which has led to it being called a "natural fish pond." Toyama Bay is surrounded by the Noto Peninsula, and has a topography where the seabed deepens suddenly, making it easy for migratory fish to be attracted into the bay. Due to this characteristic, fat winter yellowtail are caught in Toyama Bay in winter. Yellowtail's tendency to avoid places with water temperatures below 14 degrees also affects the fishing season in Toyama Bay.

In particular, winter yellowtail landed at Himi Fishing Port in Toyama Prefecture is known under the brand name "Himi Winter Yellowtail." This brand is well known nationwide not only because Himi Fishing Port is the fishing port that lands the most winter yellowtail in Toyama Prefecture, but also because the fish are caught using "fixed net fishing," which puts less stress on the yellowtail. Immediately after being caught, the yellowtail are cooled on ice and then "okijime" (offshore killing) is performed to maintain the yellowtail's freshness at its best. Furthermore, because the fixed nets are set up close to the fishing port, the yellowtail can be landed in a short time and delivered to the market while still maintaining its freshness.

The history of yellowtail shabu

The history of yellowtail with the people of Toyama Prefecture is very deep, and the old road that connects Toyama, Gifu, and Nagano is also known as the "Yellowtail Road." In the past, yellowtail caught in Toyama Bay was preserved by salting it and transported inland along the road. This led to yellowtail becoming a highly valued preserved food and becoming widely distributed. As refrigerated transport technology developed, it became mainstream as a fresh food.

There are several theories about the origin of buri shabu, but one of them is said to be Kappo Ougi in Sakuragicho, Toyama City. Founded in 1972, Kappo Ougi is widely known as a long-established restaurant where you can enjoy kaiseki cuisine made with seasonal ingredients from Toyama.

The origins of buri shabu are said to date back to Kyoto about 40 years ago. According to the second-generation owner, Manabu Ogiura, it began when the head priest of a temple made a hotpot using leftover sake and yellowtail heads and served it to his parishioners. After hearing this story, Hiroshi Ogiura, the first master of Kappo Ogi, recreated the dish as buri shabu.

After that, Buri Shabu gained popularity and became a Toyama specialty, and in 1996 it was selected as "Toyama Prefecture Fish."

Tourist spots in Toyama Prefecture

Toyama Prefecture, where you can enjoy buri shabu-shabu, has a variety of tourist spots. This time, we will introduce three particularly popular spots among them.

Toyama Glass Art Museum

The Toyama Glass Art Museum is located in the Toyama Kirari complex, designed by world-renowned architect Kengo Kuma, as a symbol of the city of glass. The museum mainly exhibits contemporary glass art collected from Japan and abroad, and in particular, in the Glass Art Garden on the sixth floor, you can enjoy the spatial art of master Dale Chihuly.

The sophisticated interior, which makes use of glass and wood, is also one of the highlights. Special exhibitions and collection exhibitions are held from time to time, allowing visitors to enjoy the diverse charms of glass. The attached Japanese café, where you can enjoy sweets made with Kaga gluten, is also popular.

Toyama Castle Ruins Park

Toyama Castle Ruins Park is a lush park in the center of Toyama City that was developed on the site of Toyama Castle, which was the residence of Sasaki Narimasa during the Sengoku period and the Toyama Maeda clan during the Edo period.

Within the park, you'll find the Toyama City Local Museum, housed in the castle tower of Toyama Castle, which was restored in 1954, where you can learn about the castle's history and culture spanning over 400 years. The helmet of Maeda Toshinaga, which stands at about 140cm tall, is a must-see. You can also enjoy the view from the castle tower observation deck. In spring, the cherry blossoms reflect on the surface of the moat, making it a popular spot that draws many visitors. You can fully experience the charm of Toyama in a space where history and nature coexist in harmony.

Firefly Squid Museum

The Firefly Squid Museum is an experiential facility where you can learn about the ecology of firefly squid, a species that is representative of Toyama Bay, and the mysteries of the bay. The biggest attraction is the Firefly Squid Luminescence Show, which is held for a limited time. The pale blue light seen up close is a fantastic sight. In addition, the deep water touch pool, where the water is 5°C, allows you to touch deep sea creatures, and is enjoyable for children and adults alike. Inside the museum, you can experience the deep sea world in a realistic way with the latest VR technology, "VR Firefly Squid."

At the adjacent restaurant, you can try dishes made with firefly squid, and the shop has a wide selection of delicacies and deep-water related products. This is a spot where you can enjoy the charms of Toyama Bay with all your senses.

How to get to Toyama Prefecture

Toyama Prefecture, which is attractive for its gourmet food and sightseeing, has various ways to access the prefecture. It is also conveniently located near Japan's three largest cities: Tokyo, Osaka, and Nagoya.

From Tokyo, the fastest way is to take the Hokuriku Shinkansen, which takes about two hours to get to Toyama Station. If you fly, it takes about an hour from Haneda Airport to Toyama Airport, and then about 30 minutes by limousine bus from the airport to the city center.

If you take the Thunderbird express train from Osaka, it will take about 2 hours and 30 minutes to get there. If you take a car, it will take about 5 hours via the Meishin Expressway and Hokuriku Expressway.

From Nagoya, it takes about 3 hours and 30 minutes by express train "Hida". Or, it takes about 3 hours by Shinkansen via Kanazawa. If you take a car, it takes about 3 hours and 30 minutes via the Tokai-Hokuriku Expressway.

We also recommend taking a leisurely drive to Toyama Prefecture. Find the best way to get there.

summary

Buri shabu is not only delicious, but is also deeply connected to the history and culture of Toyama. It is only thanks to the blessed natural environment of Toyama Bay and the long-standing traditions of the local people that we can enjoy Buri shabu.

If you visit Toyama Prefecture, be sure to try yellowtail shabu-shabu.

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