In summer, eggplant and somen noodles, eggplant and mioga are cool. The other, tofu, thin deep fried tofu , wakame seaweed, potato , pumpkin , sweet potato , satoimo , radish , carrot , turnip , pea , spinach , cabbage, burdock root , mushrooms and so on. In Toyama, there are rich in fish, and so we often make a miso soup with fish or shellfish. In winter, pacific cod or its shirako with sake-kasu is very tasty. As soon as dashi comes to boil, put ingredients and pour sake .
Sake take away smell of fish.