【Report】Himi City Promotes Cold Buri Cuisine at Antenna Shop in Tokyo|Secret Cold Tourism Season in Height
On the evening of January 9, Himi City, Toyama Prefecture, held a media event to promote "cold yellowtail cuisine" during the season at the Japanese restaurant "Toyama Hamasaku" at the antenna shop "Japan Bridge Toyamakan" in Tokyo.
Himi City is located in the northwest of Toyama Prefecture and at the eastern base of the Noto Peninsula. On the right is Takaoka City (Toyama Prefecture). The Noto Peninsula side is adjacent to several cities and towns in Ishikawa Prefecture. Himi has abundant fishing grounds, and a wide variety of fish are landed throughout the year. Winter cold yellowtail is famous.
The name of the event is the demolition show of the king of Toyama Bay "Himi Kanburi" & the appeal of Himi's food. It's a title that inspires participation. On the evening of the last day of the three-day holiday, I went to the antenna shop at the venue. On the way to the train, my mind was already full. There was a time when Himi's cold yellowtail was eaten every season. The more I know, the more I am absolutely sure and the more excited I am.
After a greeting from Mayor Masayuki Hayashi, the head chef began the cold yellowtail dismantling show. The yellowtail prepared for this day is a large size weighing 11 kg. "It's a good time for the ripening to progress with the catch two days ago," he said.
Next, the mayor explained about Himi's cold buri.
About the "Secret Cold" brand
The beginning of the full-fledged cold yellowtail season in Himi begins with a judgment committee consisting of fishery cooperatives and middlemen judging the type, size (6 kg), and quantity of yellowtail to be landed, and issuing a "Secret Cold Declaration". This season came out in late November last year. Before that, it was early January. If no fish can be caught based on the judgment of the declaration, the end will be declared. The timing of the beginning and the end is different every year, so the people involved will be worried. This is the brand strategy of "Secret Cold".
I don't know what the judges are thinking about strict brand management, but I don't need to know. It is good to know that the value of the "Secret Cold" brand is maintained. "The essence of a brand is not only the value of things, but also the way the brand holder himself deals with it."
After the declaration, yellowtail caught in a fixed net in Toyama Bay and competed at Himi Fishing Port called themselves "Himi Cold". Bri doesn't know, but the treatment is different depending on whether or not there is a declaration. When a brand is given, a certificate is issued for each individual, and it is shipped in a blue steel box with the words "Secret Cold" printed in red.
The general name of yellowtail is "buri", "yellowtail", and "bonito". If it's Himi, it will be "Himi's Cold Yellowtail" or "Himi's Yellowtail". It is easy to confuse it with the brand's "secret coldness". In the case of this article, it is uneven because it uses words that seem to fit the context.
More than 400 years of history, sustainable fixed-net fishing
Yellowtail usually migrate south from the coast of the Sea of Japan in Hokkaido and Aomori Prefectures from September ~ November and arrive at the spawning grounds in the East China Sea in March ~ April. Meanwhile, during the severe winter season of December ~ February, yellowtail with fat that serves as energy migrates to Toyama Bay, which enters the interior of the Noto Peninsula. Toyama Bay is called a "natural cage".
Toyama Bay has a two-layer structure in which the Tsushima Warm Current in the upper part and the groundwater flowing from the Tateyama mountain range in the lower part seeps out of the seabed of Toyama Bay, and the plankton that feed fish accumulate and accumulate in the mineral-rich seabed spring.
Yellowtail are caught with a fixed net set up about 20 minutes offshore from Himi Fishing Port, and the water is tightened in cold water on the boat, and as soon as it returns to the fishing port while maintaining its freshness, it is seried. In the afternoon of the day, it will be served at restaurants in Himi City and the prefecture. I wonder if the actual working hours of fishermen are short because of the high speed.
Himi's fixed net fishery is characterized by a sustainable fishing method that captures 30% of yellowtail caught in the net and the remaining 70% escaped, and is certified as a Japan Agricultural Heritage Site (Ministry of Agriculture, Forestry and Fisheries). It has a history of more than 400 years, not from the Showa era. Himi has established itself not only in the prefecture and abroad, but also in the Philippines through technology transfer training. He has also given guidance to Thailand and Indonesia, but has not taken root. Fixed-net fisheries are also difficult to establish.
At the key point of the explanation, the mayor repeatedly proudly stated that "fixed net fishing is the ultimate SDGs." There is overwhelming evidence that Himi's fixed-net fishery has been around for more than 400 years. The translation is different from the recent SDGs wash. Just in case, I looked at the mayor's chest and it didn't seem to have an SDGs badge. I was somewhat relieved to see that.
After listening to the story of Himi's cold yellowtail, the course meal finally started. Dishes made from freshly dismantled yellowtail are brought in. All of them are indescribably delicious. I also wanted to eat sashimi and grilled fish with rice from Himi's satoyama. I spoke with a member of the media at the same table. The cold yellowtail with fat on it is like short ribs in the sea. The reason why such nonsense came out was because I was in a tipsy mood after comparing three types of famous sake "Ariiso Akebono" from Takazawa Sake Brewery, the brewery of Himi.
Currently, in Himi City, 29 restaurants such as guest houses, inns, and restaurants are proud to offer cold buri cuisine. Himiburi Fair The yellowtail landing could be completed before the end of February. The reporter would like to recommend a guest house unique to Himi. It is a large building typical of Hokuriku, beautifully managed, and has a hot spring. I was amazed at the number and volume of dishes. Women, small eaters, and children may not be able to eat all of them, so it's a good idea to consult with them in advance. Although they may say, "Leave it."
During the season, you can enjoy yellowtail caught at the fishing port of Toyama Bay all over Toyama Prefecture. I don't think there's a tavern in the shopping district that doesn't serve yellowtail food.
A voice was heard from the audience saying, "If you eat yellowtail at Himi, you will get ahead." This kind of occasional remark makes me laugh. When the "Secret Declaration Ends" is issued, it will be shipped from "Himikanburi" as "Himi Yellowtail". Last year, the end was announced on January 22. If you want to get ahead, it's a good idea to go next week.
For those who can't go to Toyama, you can find restaurants that serve fish from Toyama Bay in Kanto, Chubu, and. Toyama Fish Campaign Cooperation Store I would like to introduce you. Individual stores with owners from Toyama Prefecture are listed, and you may be able to find a hole-in-the-wall store near your home or office. Please note that some pages may have broken links or delays in updating.
This year's event venue "Toyama Hamasaku" is also offering yellowtail course meals for lunch (7,980 yen) and dinner (13,800 yen). The restaurant usually serves yellowtail that is landed at the fishing port of Shinminato (Imizu City), the head chef's hometown. It is an individual that can be caught off the coast of Himi and Shinminato.
