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Across from Tokyo on the far side of Japan's main island of Honshu is situated the prefecture of Toyama. Capital of this prefecture is the city of the same name, attractively situated between its backdrop of 3,000-meter-high mountains and the dazzling sweep of Toyama Bay, an inlet of the Sea of Japan. With its castle as its traditional focal point, Toyama is a lively city of bustling streets, gentle waterways and busy markets as well as old-style warehouses. the latter being a particular feature of the port area known as Iwase.
Having the bountiful waters of Toyama Bay right on its doorstep, Toyama is naturally blessed with the fruits of the sea, and seafood figures prominently in the local cuisine. Among the delights that the visitor can look forward to are the sweet-tasting white shrimps. This local specialty is perhaps best enjoyed deep-fried as kara-age.
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Crustaceans make an appearance too in the hearty soup known as kani yose-mushi no suimono, which features steamed crab. As any aficionado of sashimi knows, freshness is essential in this raw-fish dish, and the proximity of its bay assures the quality of Toyama's sashimi.
The Iwase area is also the place that deals with another fine local product. For over a century, the Masuda Sake Company has been producing first-rate sake, making full use of the excellent rice of Toyama and the pure groundwater from the nearby Tateyama mountains. Within the range of sake brewed by Masuda known as Masuizumi, a couple of names to consider are Masuizumi Ginjo-shu, a fragrant, full-bodied sake with a deep, rich character, and Sui Nojun-genshu, a kind of unprocessed sake with a high alcohol content and the kind of distinctive flavor that makes for a connoisseur's treat. |
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