Toyama locals take pride in the diversity of their sushi, which stems from the region's unique geography, allowing for the richness of ingredients.
From the 3,000-meter-high peaks of the Tateyama Mountain Range (Northern Alps) to Toyama Bay, one of Japan’s three deepest bays, the region features extraordinary topographical differences.
This 4,000-meter (13,000-foot) elevation difference creates a grand water circulation system. Snowfall on the Tateyama Range and Hida Highlands melts and nourishes Toyama’s lush forests, forming extensive alluvial fans that carry nutrients into the sea.
The nutrient-rich waters support abundant plankton, sustaining roughly 500 species of fish across different depths. Some of these fish migrate upstream into the region’s rivers, while fertile alluvial lands support rice cultivation and other agriculture, fostering diverse flora and fauna.
This natural cycle and abundance have nurtured Toyama’s diverse culinary culture, including its sushi traditions.
