White shrimp are the jewels of Toyama Bay! Volume and related products

The "jewel of Toyama Bay" refers to the local specialty, white shrimp.

Unlike red shrimp (ama shrimp) which have a tingling throat, it is small and smooth in appearance .

Furthermore, she has the complexion of the invincible Miss Alps at the peak of her beauty, a well-bred, lustrous cherry blossom color that is almost white.

The ideal habitat for them is a bay where a large river flows into and the water depth suddenly increases, and that is Toyama Bay.

Most of Toyama is made up of the Japanese Alps.

The city sits on a tiny delta at the base of the mountain, and the view of the Alps from there is truly magnificent.

Cold meltwater from the Alps pours in with a roar. This prefecture is an area where famous springs spring up within a kilometer of driving, so there is plenty of water of that caliber.

This creates just the right temperature difference in the bay, making the white shrimp and winter yellowtail happy. Therefore, Toyama's seafood is always delicious.

Among them, white shrimp is known as a "jewel," and any foodie would want to try it at least once, right?

Apparently, 100g of white shrimp for sashimi costs over 3,000 yen.


(1) The scent of white shrimp

If you muster up the courage to splurge a little and pay particular attention to the seasonings, the satisfaction level will be completely different even if you use the same ingredients.

If you spend just a little more and it tastes so much better, the cost-effectiveness is totally different, right?

If the quality of the food is raised several levels beyond just the extravagance... then anyone who loves cooking will nod in agreement more than once , just like when they get a knife that cuts cleanly .

Dashi is a seasoning that contains plenty of amino acids that create umami flavor.

Konbu, shiitake mushrooms, bonito... shrimp also have unique and powerful umami components.

I'm sure many people have eaten shrimp noodles in Seongju, which contain about two large shrimps .

It has a typical shrimp smell, with a strong tropical vibe. It's delicious though.

On the other hand, white shrimp are considered "jewels."

It looks like a graceful lady with a willow waist, but it has a richer sweetness that is more like sweet shrimp, yet it has a deep, full-bodied flavor that moistens the tongue and throat as it passes through .

You might think that dashi is best used for simmered dishes, but dashi can be used for pretty much anything.

It can be used in a variety of dishes, regardless of whether the dish is Western or Eastern, such as stir-fries, noodle soup, omelets, risotto, etc.

In addition to white shrimp, Hokkaido scallop powder and squid fish sauce are blended in as accents.

It has a complex flavor that wraps around the tongue from all sides.


(2) White shrimp and seaweed

While regular nori seaweed is jet black from China and Korea, this one uses green nori seaweed from Ise Bay, which is a deep green color.

Aosa-nori has one of the highest magnesium contents of any food, and is also by far the most nutritious.

This is seaweed tsukudani, seasoned with soy sauce made from Toyama Koshihikari rice koji and Toyama soybeans, and the aroma of white shrimp (1).

Although it is expensive, the volume is quite large at 140g per bottle, so it doesn't feel that expensive considering the quality.

As soon as it appears on the dinner table, it reigns supreme as a rice accompaniment. Why not try it as your first lunch box after the summer holidays?

All ingredients are domestically produced and, of course, additive-free.


(3) White shrimp miso

This dish is also based on miso made from Toyama soybeans and rice koji made from Toyama Koshihikari rice. The main flavor is white shrimp, just like in (2).

Miso may be more versatile and can be used in a variety of dishes. Try pairing it with seaweed.