White shrimp fishing season opens! Explore the allure of white shrimp nurtured in Toyama Bay.
April 1st marks the opening day of the white shrimp fishing season! With its translucent pink color, elegant sweetness, and unforgettable flavor, this time we'll explore the allure of the "white shrimp," the jewel of Toyama Bay!
White shrimp fishing unique to Toyama Bay
White shrimp are small shrimp that inhabit the deep sea at depths of 150 to 300 meters. They are also found in the waters around Japan, but there are very few places where they can be caught as consistently as in Toyama Bay.
The reason lies in the unique underwater topography of Toyama Bay, known as "Aigame." Thanks to this topography, where the seabed rapidly deepens, nutrient-rich deep-sea water wells up, creating an ideal environment for white shrimp to thrive.
A fleeting yet beautiful jewel of Toyama Bay.
Freshly caught white shrimp have a translucent, pale pink color. However, they turn white over time, so only a select few get to see them in their beautiful state. This fleeting beauty may be one of the reasons why white shrimp are called "the jewels of Toyama Bay."
"White shrimp nigiri" that melts in your mouth.
White shrimp can be enjoyed in a variety of dishes, such as sashimi, deep-fried, and tempura, but in Toyama, it's common to enjoy them in sushi.
It has a softness that melts in your mouth, and a rich yet elegant sweetness, with a savory flavor that spreads with every bite. You can enjoy this white shrimp nigiri at most sushi restaurants in Toyama City.
White shrimp are often served as gunkanmaki (battleship roll sushi), and while wrapping them in nori seaweed is common, wrapping them in tororo konbu (shredded kelp) is a style unique to Toyama. The umami of the kelp enhances the sweetness of the white shrimp, resulting in a more profound flavor.
With its beautiful appearance, delicate sweetness, and melt-in-your-mouth texture, the white shrimp from Toyama Bay is a special treat. When you visit "Sushi Town Toyama," be sure to try it as sushi!
