🍱 Buri daikon
The weather from late autumn to early winter, when fierce winds blow and thunder rumbles violently, is called "buri-okoshi" in Toyama, and is said to be when the yellowtail fishing in Toyama Bay is at its peak. Yellowtail caught during this season are particularly fatty and firm, and yellowtail caught in Himi City, where fishing is flourishing, are branded as "Himi Kanburi" (yellowtail caught during the cold season) due to their excellent taste. Yellowtail is a fish that has almost nothing to throw away, and every part of the yellowtail has been utilized to create a variety of dishes. Buri daikon," or yellowtail radish, is a typical warming yellowtail dish made by slowly simmering the yellowtail with daikon radish. In some areas along the coast, such as Himi City, there is a custom of giving a yellowtail to the bride's family as a year-end gift the year of her marriage, and the recipient returns half of the yellowtail to the bride's family. Yellowtail has been an indispensable part of these celebrations and other rituals, and "yellowtail daikon radish" has been made for each occasion.