Shizuoka's food cultureKnow

 Heda in Numazu City, facing Suruga Bay,
It is known as the "holy land of deep-sea fish." In the Toda area,Deep-sea fish have been closely related to daily life as a local resource. They are caught at Toda Port, sold at direct sales outlets, and enjoyed at restaurants. Deep-sea fish are not something special, but have become an integral part of daily life."Local food culture".

Deep sea fishing is200mThis is a general term for fish and shellfish that live in the layer known as the "deep sea."

Deep-sea fishing supported by the topography of Suruga Bay

Suruga Bay is the deepest bay in Japan, and its deepest point is2,500mApplication
Unlike typical coastal fishing, the terrain becomes deeper as you go offshore, so the deep sea area itself becomes a fishing ground and deep-sea fish can be landed.

Bottom trawl fishing has been practiced in Toda since the early Taisho period, and the landing of deep-sea fish has developed into one of the region's important industries. The bounty of the deep sea is widely used on local dining tables.

[Bottom trawl fishing process]

a.m.3From time4Around 10:00 a.m., they set out to fish.13From time14Spend time on the sea.
1The time it takes to fish is about130 minutes. Approx.1,500mA weighted net is attached to the rope and laid on the seabed, and the net is moved at a speed of 1/2 mph to prevent it from floating.1.6kmPull slowly at a speed of about
Mainly water depth200From meters500meters, sometimes deep1,000The bait is dragged along the seabed for nearly a meter and deep-sea fish that live at that depth are caught.

When the net is raised, deep-sea fish spread across the deck.

1Hundreds of species of creatures are caught in one operation, but only a small amount is distributed to the market.30~40seeds, most of which are underutilized.

"My first time as a fisherman10"For many years, deep-sea fish were not well known. But with the boom in deep-sea fish, I met researchers and enthusiasts and learned about their value. I feel that the value of deep-sea fish has recently caught up with society."

This is what a fisherman with a long history says.21Masashi Omura, a 2017 bottom trawler fisherman.

About 10 years have passed since the deep-sea fish boom.10Even now, many years later, Omura says he still receives contact from children who love deep-sea fish. These interactions with children from both within and outside the prefecture are the driving force behind Omura's efforts to spread awareness and understanding of deep-sea fish.

-We will spare no effort to help make deep-sea fish known to as many people as possible-

"We want to create an opportunity to see the real thing"So Omura started the "Deep Sea Fish Treasure Box" service, which sends unsorted caught fish. He is also working to promote understanding of these fish as a resource through research collaboration and information dissemination.

Deep-sea fish that live in areas with low seawater temperatures store a lot of fat, making their white meat a delicious ingredient.

"Deep-sea fish have great potential as food ingredients. They are a fish that we can look forward to."A mecca for deep-sea fish"Please come and try it."

Apparently, there are some deep-sea fish that are not sold in the market that are delicious to eat. Omura is always thinking about discovering the value of deep-sea fishing and connecting it to the food culture of the future.

Buy - Heda Fisheries Cooperative Association Direct Sales Store "Hedanosuk Market"'

At Heda Fisheries Cooperative's Hedanosuké Market, you can purchase deep-sea fish for home use.

"Honpebi (long-bearded shrimp)" has a creamy texture and is deliciously sweet and savory, and is recommended to be eaten as sashimi, tempura, or fried.The "real shrimp" we sell are fresh, caught at Toda Port and immediately frozen, so they can be thawed and eaten as sashimi.

Bottom trawl fishing has a closed fishing season to protect the resources. Sometimes the fish sells out and is not available in stores, so if you come across it, be sure to pick one up.

The Toda Corner in the store offers a wide variety of products, including deep-sea shrimp such as real shrimp and long-legged shrimp,Fresh fish such as "Blue-eyed Eso (known as Mexicali/Torobocchi in Toda)" and "Nigisu (known as Megisu in Toda)" are lined up.

In addition, there is a wide variety of seafood unique to Toda, such as processed foods such as "Hedataro Hanpen" and "Deep-fried Mexicali," dried fish, and live spider crabs.

"We're getting fewer questions about how to eat them. This is proof that deep-sea fish are becoming more well-known. We also sell fresh fish such as Mexicali. I think it tastes even better if you cook it yourself, so I encourage you to give it a try. If you're visiting Toda as a tourist, don't hesitate to ask the shop staff what's delicious and how to eat it. They'll be happy to tell you about what's particularly tasty at the time (season) and how to cook it." (Noda Sari, Seafood Purchasing Division)

Eat - Deep-sea fish dishes at Maruyoshi Shokudo

At Maruyoshi Shokudo, located near the port, you can enjoy deep-sea fish dishes unique to Toda.

Donsokodon (deep sea fish and salt tempura bowl)

This two-tiered tempura bowl was invented by Nakajima Toshiyuki, the owner of Maruyoshi Shokudo.
The bottom layer is made of mexicali tempura with tempura sauce, topped with rice, then meguisu tempura and grated daikon radish, and sprinkled with salt. After enjoying the soft texture and sweetness of the white fish, Maruyoshi Shokudo's original "Tachibana Ponzu" is poured over it, giving it a light aftertaste with the refreshing aroma of Tachibana, a Toda specialty. The bowl finishes with a rich tempura sauce, creating a bowl that expresses the changing flavors of diving into the depths of the ocean.

 Hedataro Hanpen (fish cake with fatty tuna)

A local dish from Toda made by mixing minced fish paste, mainly meguisu fish, with finely chopped vegetables and frying it.
The outside is fragrant and the inside is soft and fluffy, with the delicious flavor of the fish filling your mouth.
It's a regional flavor with each household having their own unique recipe, with different types of vegetables being used or squid or octopus being added.

"This dish was created to make the most of local fish. Chopping the fish down to the bone really brings out the flavor," says Nakajima.

 メヒカリの唐揚げ

When fried, it has a fluffy white texture.
It's fatty yet elegant, and you can eat as much as you want.
It is also a popular home-cooked dish in Toda.

There is a custom of fishermen distributing small fish that cannot be sold at market or fish that have been caught in excess to their neighbors as "side dishes."Deep-sea fish have been a familiar food source since ancient times.

learn - Toda Shipbuilding Local History Museum and Suruga Bay Deep Sea Life Museum

The Suruga Bay Deep Sea Life Museum, attached to the Toda Shipbuilding Local History Museum, displays valuable specimens such as frilled sharks and long-finned sardines.

"Children who love deep-sea creatures come from all over the country. We are always amazed at the amount of knowledge they have. Deep-sea enthusiasts, we look forward to your visit," says museum director Kumiko Tsutsui.

The exhibits are designed to allow visitors to understand the characteristics of their ecology, and the close connection to food, such as the display modeled after a sushi topping display, is typical of Toda.

touch - Toda Deep Sea Fish Festival

The Heda Onsen Deep Sea Fish Project, which is led by the Heda Tourism Association and consists of local food and accommodation businesses, isToda Deep Sea Fish Festivalis held regularly.

There will be an exhibition of deep-sea fish that you can actually touch and observe, a touch pool, and a sale. Deep-sea fish fans from all over the country will visit as they can come into contact with many deep-sea fish at once. Participants who make a reservation in advance will receive a discount coupon that can be used at local restaurants. This event combines the experience of seeing, touching, and eating.2026It is scheduled to be held in the spring of this year.

Toda, a town where people live with deep-sea fish

In Toda,Through the experiences of seeing, learning and eating, you will come to realize that deep-sea fish are not a rare sight, but a part of life in this town.

Today's Toda is shaped by the activities that cherish the blessings of the sea.

[Maruyoshi Restaurant]

Location: Toda, Numazu City, Shizuoka Prefecture566 - 2

TEL.0558-94-2355

Hours:11 : 00~17 : 00　*Same for all days of the week

Closed on Fridays, open on public holidays

*If we run out of ingredients, we may close early.

[Toda Shipbuilding Local History Museum and Suruga Bay Deep Sea Life Museum]

Location: Toda, Numazu City2710 - 1

Opening hours:9:00~16:30

TEL : 0558-94-2384

Closed: Wednesdays, days after public holidays, and New Year's holidays

Admission fee: Adults　200Yen, elementary and junior high school students　100Yen

Group (20(persons or more)2discount

[Heda Fisheries Cooperative Association Direct Sales Store Hedanosuk Market]

Location: Toda, Numazu City523 - 9

TEL : 0558-94-2082

Hours:9:00~17:00

Closed: Wednesday