Genge Deep-Sea Fish

A white-fleshed fish that lives in the deep waters of Toyama Bay, its surface covered in a slippery coating. Once often discarded even when caught in nets, its distinctive texture is now appreciated, making it a flavor beloved by locals.

Highlights

Its greatest feature is the soft, gelatinous flesh that quivers and melts. Though mild in taste, it is rich in collagen, and when cooked it turns tender and melting on the palate. Its character shines in tempura, deep-fried dishes, and soups.

Enjoying the Seasons

The main period runs from autumn to spring when bottom trawling takes place. In the cold season, a warm soup or hot pot with genge warms the body. Locals also use dried genge to make broth for clear soups.

Access and Basic Information

This is a little-known local flavor enjoyed around Uozu and the ports along Toyama Bay. Uozu Station on the Ainokaze Toyama Railway makes a good starting point, and the aquarium and seaside eateries are worth a visit.

A Quick Tip

Since it is not widely known, do try it if you spot it. Freshly fried tempura is crisp outside and silky within, letting you fully enjoy the charm of genge.