Himi Kanburi Cutting Show & Food Attraction in Himi City, Toyama Prefecture.

  • Toyama
  • Eating

Himi cold yellowtail dismantling show & Himi's food attractions

What is Himi City, Toyama Prefecture?

Many people may think of Himi City in Toyama Prefecture when they think of "Himi Kanburi" (cold yellowtail). This time, we heard that a dismantling show of "Kamburi" and a presentation of Himi's food attractions will be held at the Nihonbashi Toyama Pavilion, so *and trip!
Himi City is located in the northwestern part of Toyama Prefecture, at the eastern base of the Noto Peninsula, and has a population of about 44,000. The main industries are fishing and agriculture. The city is particularly devoted to "Himi Kanburi," or cold yellowtail.

Declaration of "Himi Kanburi"!

Have you heard of the "Himi Kanburi" declaration?
The Himi Fish Brand Council's judgment committee, which includes producers, fishermen's cooperatives, and brokers, makes a comprehensive judgment on the shape, quantity, quality, etc., of the yellowtail, and announces when the full-fledged yellowtail season has arrived.
The Himi Kanburi is shipped in blue boxes with a uniform design and a "certificate of sale" attached to each fish.
The Himi Fish Brand Council has set the following criteria for this year's certification: the fish must be caught in a fixed net in Toyama Bay, the yellowtail must be auctioned at the Himi fishing port, and it must be of good shape and weigh at least 6 kg. Only after meeting these requirements can it be shipped as "Himi Kanburi" with a certificate of sale.

Why Himi Kanburi is so delicious - A gift from the gods!

Why is the yellowtail caught in Himi City, Toyama Prefecture, so delicious? Did you know that the birthplace of Himi Kanburi is Kyushu?
They spawn in the East China Sea from March to April and are transported to the coast of the Japanese archipelago by the ocean currents (Kuroshio and Tsushima Warm Currents). From October onward, they migrate long distances to spawn, and from November onward, they store a large amount of fat in their bodies as a source of energy in preparation for their spawning. The schools of yellowtail that have grown and stored a lot of nutrients move south along Honshu Island and bypass the Noto Peninsula off the coast of Himi. At the point where they change direction from Himi to the tip of the Noto Peninsula, fixed nets are set. The yellowtail caught here is called "Himi Kanburi" (yellowtail caught during the cold season)!

For fishermen, the chance to catch yellowtail comes only once a year and only for a few hours, so they treat it as a "gift from the gods" and treat it with even more care before landing it.
This is the secret of the delicious taste of Himi Kanburi.

Here is a part of the Himi cold yellowtail dismantling show!

This time, it was a large 11 kg fish. The skill of the chef shined through as the yellowtail was quickly and beautifully processed. He explained the differences in the skin, entrails, and body parts, and his passion for delivering delicious Himi Kanburi was evident! I could feel the enthusiasm of the chef to deliver the delicious Himi Kanburi, and within seconds after the dismantling show started, I couldn't wait to try it! I couldn't wait to try it.

Himi's Food Attraction - Himi Kanburi

Tataki (Tataki with Yellowtail Tail) - Stomach and Skin Boiled in Hot Water
The chef was carefully processing the fish, and we were ready to try it for ourselves. Here are just a few of the dishes!
First, we were served the cold yellowtail tataki (cold yellowtail chop) with the stomach and skin boiled in hot water. The yellowtail stomach was crispy and fun to eat, while the skin was firm and tender, and even though I am not a fan of the skin, I enjoyed it.
Freshly processed cold yellowtail
We were served freshly sliced cold yellowtail with the back, belly, and a portion called "buritoro" (yellowtail belly) to compare. The back of the yellowtail had a light and refreshing taste with little fat, and the yellowtail itself was very satisfying to eat with its crispy texture. The belly and the fatty part of the fatty part of the belly were not too fatty, and the more you chewed, the sweeter the taste spread in your mouth and the more you enjoyed the tender texture.
In Himi City, it is standard to eat yellowtail with grated radish and soy sauce. Why don't you try it too?
Himi Udon Noodle
It is said that Himi udon is better than Sanuki udon. Compared to Sanuki udon, which is thick and firm, Himi udon is medium-thick and not so firm, but you can feel the taste of wheat and the texture is very slippery. The broth is a gentle bonito broth, and is sure to be popular with people of all ages!

The 11th Himi Buri Fair

Unfortunately, the shipment as "Himi Kanburi" for the year 2022 has ended. It is said that it was finished earlier than usual. You could say it is a "fantastic fish!

Please come to Toyama next year and try this "Himi Kanburi".
Click here for stores participating in the fair♪
For train + lodging reservations in the Toyama area, please visit the JR East View Dynamic Rail Package
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