Since the old days, yellowtail (buri) has been known as the king of the fish of Toyama Bay. Freshly landed, the flavor of this popular fish is at its peak in the winter months. The people of Toyama people have developed many ways of preparing it, both raw (as sashimi) and cooked, especially fried in teriyaki style. A local specialty is buri-daikon: the head and cleanings of the fish are placed in a dashi stock seasoned with soy sauce and sugar, and simmered with chunks of daikon radish until they become soft and absorb all the rich flavor of the broth.