The symbol of Himi is the "Himi winter yellowtail." In winter, yellowtail move south along the Sea of Japan from the coast of Hokkaido plump and loaded up on fat before spawning, and arrive in Toyama Bay with just the right amount of fat.
A combination of geography, fixed net fishing methods, and the skills of the fishermen gives Himi's yellowtail a superior presence.
Yellowtail can be eaten from head to tail, and is deliciously fatty and served as sashimi, or grilled with salt, with yellowtail collar and fillets. In recent years, yellowtail shabu-shabu, in which large pieces of sashimi are quickly dipped in boiling water and dipped in ponzu sauce, is a dish popular with people from outside the prefecture.
Other dishes include stomachs (called futo in Himi) which are washed thoroughly and chopped finely to be served as "namasu" (pickled vegetables) or "miso-dressed dishes." "Buri Daikon" (buri with radish) is a classic winter dish made by slowly simmering the head, bones and other parts of the fish together with radish, allowing the fish's essence to soak in.
It is usually flavored with soy sauce, but in Himi it is sometimes made with miso flavor.

*Quoted from the Agency for Cultural Affairs website: 100 Year Food from Around Japan