Firefly squid with vinegared miso is a dish representative of spring in Toyama.

Where it is made

All over the prefecture

Main ingredients

Firefly squid, leeks, spicy vinegared miso

Tara-jiru" is a traditional soup that originated in this town.

Where it is made

Asahi Town

Main ingredients

Alaska Pollack, burdock root, green onion

Zuki is a dish made by pickling taro leaf stalks (the part between the stem and leaves) in vinegar. It has been eaten for a long time with its refreshing taste and crunchy texture.

Where it is made

All over the prefecture

Main ingredients

Zuiki (stem of taro)

Buri daikon," or yellowtail radish, is a typical warming yellowtail dish made by slowly simmering the yellowtail with daikon radish.

Where it is made

All over the prefecture

Main ingredients

Yellowtail, Daikon radish

Kaburazushi is a type of narezushi with a perfect balance of sourness and flavor, made by cutting into salted turnips and sandwiching yellowtail or other fish between them, and slowly fermenting…

Where it is made

Western part of the prefecture

Main ingredients

Turnip, yellowtail (and mackerel, etc.), carrot, amazake malt

“Itokoni” is a dish that is prepared during Hoonko, which is a memorial celebration of Shinran Shonin’s death, the founder of Jodo Shinshu.

Where it is made

Toyama Prefecture

Main ingredients

Azuki beans, burdock root, daikon radish,carrot, taro, konnyaku, and deep-fried tofu.

When it comes to rice balls, it is standard practice for Toyama residents to roll them in tororo kombu, or dried kelp shavings, rather than toasted nori seaweed.

Where it is made

All regions of the prefecture

Main ingredients

White and black tororo kombu, rice

Osezushi, whose name is said to have originated from a mispronunciation of “oshizushi,” is one such variety.

Where it is made

Uozu City, Kurobe City, Nyuzen Town, Shinkawa area of Asahi Town, etc.

Main ingredients

Rice, mackerel, and nori

White shrimp is popular as a topping for sushi and sashimi in restaurants, but “white shrimp kakiage” is quite popular in households.

Where it is made

Toyama City, Imizu City

Main ingredients

White shrimp, onion, carrot

A number of kombu dishes have been passed down over generations, and kombumaki, which is fish wrapped in kombu, has become an indispensable feast for special occasions such as the New Year.

Where it is made

The entire prefecture

Main ingredients

Kombu, migaki herring, and kanpyo

“Kuromame okowa (black soybean mochi rice)” is mainly eaten in the eastern regions of Toyama Prefecture, and is also known by the names “mitama” and “shiro gowai”.

Where it is made

Eastern Toyama

Main ingredients

Mochi rice, black soybeans

Kobujime, which is made by sandwiching fresh sashimi with kombu, was created during the Edo period by combining Hokkaido kombu brought by Kitamaebune with fish caught in Toyama Bay.

Where it is made

The entire prefecture

Main ingredients

Kombu, swordfish/sea bream, etc.

Another popular variation of this dish is Hotaru Ika Kurozukuri, made with firefly squid from Toyama Bay, which is known for its exquisite taste due to the richness of the squid guts and the squid…

Where it is made

All areas in the prefecture

Main ingredients

Japanese flying squid, squid ink

"Yogoshi" is a dish of boiled vegetables chopped into small pieces, mixed with miso, and stir-fried.

Where it is made

Western Regions such as Tonami City

Main ingredients

Daikon radish leaves, taro leaves, shiso seeds, kochia seeds, spinach, eggplant, miso, sesame oil

"Osu-ae(=The sweet and sour aemono)" that many Toyama residents have been familiar with since childhood, came to be called "osuwai"(an accent of "Osu-ae").

Where it is made

All of Toyama Prefecture

Main ingredients

Daikon radish, carrot

“Bai no nimono” is a traditional dish that has been served on special occasions for a long time.

Where it is made

All of Toyama Prefecture

Main ingredients

“Bai-gai” (=Japanese ivory shell)

"Yakitsuke" is a local dish that has been enjoyed in rural areas since the early Showa era.

Where it is made

All of Toyama Prefecture

Main ingredients

Glutinous rice flour, Yomogi (=Japanese mugwort)

Winter-caught Kanburi, known as the "natural fish tank" in Toyama Bay, was designated as "Toyama Prefecture's Fish" in 1996 and is a representative fish of the prefecture, also known as the king of…

Where it is made

All of Toyama Prefecture

Main ingredients

Yellowtail

Ika-Satoimo-Nimono” is a well-known home-style dish that offers the plump texture of Squid, the sticky softness of Satoimo(=Japanese taro), and the rich taste.

Where it is made

All of Toyama prefecture

Main ingredients

Squid, Satoimo(=Japanese taro)

Masu-zushi, pressed Sushi with light Red Trout on vinegared rice, is Toyama's most famous local dish. The history of Trout Sushi dates back to the Kyoho period of the Edo period (1603-1867).

Where it is made

All of Toyama prefecture

Main ingredients

Trout, Rice

Bamboo shoots simmered in miso with the "umami" of Kombu (kelp) is one of the dishes that remind us of the arrival of spring.

Where it is made

All of Toyama prefecture

Main ingredients

Bamboo shoots, Kombu(=kelp)

On the anniversary of the death of Shinran Shonin, the founder of Jodo Shinshu, Hoyo and Houon-ko are held to remember his legacy, and 'Houon-ko cuisine' is served on a vermilion-lacquered table.

Where it is made

All of Toyama prefecture

Main ingredients

Vegetables, wild plants, grains

There are various kinds of zoni throughout the country, and even within Toyama Prefecture, the type of zoni eaten differs from area to area.

Where it is made

All of Toyama Prefecture

Main ingredients

Eastern Toyama / Mochi rice cakes, Fish (fukuragi yellowtail, threadsail filefish etc.), Vegetables, Fish cake Western Toyama / Mochi rice cakes, Japanese leek, Fish paste

Myoga zushi has a long history of being a delicacy that has always been made at home during festive occasions.

Where it is made

Toyama City

Main ingredients

Myoga ginger, Trout, Rice

Shiro-ebi (White shrimp ) is said to be the jewel of Toyama Bay.

Where it is made

All of Toyama Prefecture

Main ingredients

Somen noodles, Dried white shrimp

Surimi-age, which makes use of fresh minced fish, is a flavor unique to Toyama, which is home to such a rich fishing ground.

Where it is made

All of Toyama Prefecture

Main ingredients

Aji (=horse mackerel), Kamasu (=barracuda), Nigisu (=smelt-whiting), Eso (=sandfish), and other fish, Green onions

Miso soup made with genge, a long and slender deep-sea fish about 20 cm long that is white and transparent and has its entire body covered with thick gelatinous material, is a dish that was eaten…

Where it is made

Toyama City, Imizu City, Uozu City

Main ingredients

Genge (deep-sea fish), Green onion

In Toyama Prefecture, a major rice-producing region, rice cake-based dishes and sweets are a staple at every event and milestone in the lives of the people.

Where it is made

All of Toyama Prefecture

Main ingredients

Glutinous rice, Zuiki (taro stalks)

"Tsubo-ni" is one of the vegetarian dishes served at these lodgings, and nowadays it is also served at home.

Where it is made

Tateyama Town

Main ingredients

Dried kugomi (Mountain vegetable), Carrots, Satoimo(=Japanese taro), Fried thin tofu

Bekko, a soy-sauce flavored agar-agar with beaten eggs poured over it, is a classic dish that has been made on festive occasions such as celebrations and Buddhist memorial services, as well as at…

Where it is made

East Side

Main ingredients

Kanten (Agar-agar), Egg