Travel to taste the exceptionally fresh 'Machi-Zushi' (Town Sushi) in Himi, one of Japan's leading fishing towns
Himi City in Toyama Prefecture is known for producing high-quality fish
such as "Himi kanburi" (winter yellowtail) and "Himi
iwashi" (sardines), and it is renowned as one of the leading fishing towns
in Toyama with fish that are exceptionally fresh, known as "kitokito"
in the local dialect. The Himi fishing port is the foremost port in Toyama that
collects such fresh fish. The secret to their freshness lies in the fixed-net
fishing method that has been passed down for over 400 years. In this local
area, fish has always been the most treasured delicacy due to the abundance of
fresh fish from the fishing port. As a result of the local culture, the custom
of eating fish dishes and sushi at celebrations and banquets has naturally
evolved over time. In fact, many unique "machi-zushi" (town sushi)
that mix both old and new styles can still be found in Himi City today. We
explored the allure of Himi's "kitokito" machi-zushi that has been
nurtured by its history and culture, as well as the fishing methods and soy
sauce making that support the sushi.
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