【Reading】とやまわんずし

【English Name】Toyama Bay sushi

Toyama-wan-zushi is a local sushi born in Toyama Prefecture in 2011 (Heisei 23) out of the wish to entertain visitors from outside the prefecture with local sushi. Centered on member shops of the Toyama Prefecture Sushi Trade Sanitation Cooperative, around 50 establishments within the prefecture participate.

The standards for serving are unified. With seasonal local fish landed in Toyama Bay as the toppings, paired with shari of Toyama Prefecture–grown rice, a set is composed of ten pieces of nigiri and a Toyama-style soup. The price range is set at 2,700 to 5,500 yen (tax included), a composition easy to order even for those new to counter sushi. In addition to receiving an explanation of the topping for each piece, some establishments offer perks such as small side dishes if reserved by the previous day.

Toyama Bay boasts a depth exceeding 1,000 meters and possesses a distinctive ocean environment in which the Tsushima Current and cold deep-sea water coexist. Of the fish and shellfish inhabiting the Sea of Japan, fully more than 500 species have been confirmed and inhabit Toyama Bay, a diversity rated as among the foremost in the country. A major appeal of this sushi is that the seasonal toppings change with each season—firefly squid (hotaru-ika) and shiro-ebi (glass shrimp) in spring and summer, beni-zuwai crab in autumn, and kan-buri (cold-season yellowtail) in winter. When local fish are difficult to procure for reasons such as weather, part of the toppings may, with explanation, be supplemented with seafood from other production areas.