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

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All over the prefecture

주요 재료

Firefly squid, leeks, spicy vinegared miso

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

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Asahi Town

주요 재료

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.

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All over the prefecture

주요 재료

Zuiki (stem of taro)

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

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All over the prefecture

주요 재료

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…

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Western part of the prefecture

주요 재료

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.

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Toyama Prefecture

주요 재료

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.

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All regions of the prefecture

주요 재료

White and black tororo kombu, rice

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

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

주요 재료

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.

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Toyama City, Imizu City

주요 재료

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.

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The entire prefecture

주요 재료

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”.

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Eastern Toyama

주요 재료

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.

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The entire prefecture

주요 재료

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…

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All areas in the prefecture

주요 재료

Japanese flying squid, squid ink

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

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Western Regions such as Tonami City

주요 재료

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").

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All of Toyama Prefecture

주요 재료

Daikon radish, carrot

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

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All of Toyama Prefecture

주요 재료

“Bai-gai” (=Japanese ivory shell)

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

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All of Toyama Prefecture

주요 재료

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…

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All of Toyama Prefecture

주요 재료

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.

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All of Toyama prefecture

주요 재료

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).

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All of Toyama prefecture

주요 재료

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.

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All of Toyama prefecture

주요 재료

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.

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All of Toyama prefecture

주요 재료

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.

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All of Toyama Prefecture

주요 재료

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.

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Toyama City

주요 재료

Myoga ginger, Trout, Rice

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

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All of Toyama Prefecture

주요 재료

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.

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All of Toyama Prefecture

주요 재료

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…

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Toyama City, Imizu City, Uozu City

주요 재료

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.

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All of Toyama Prefecture

주요 재료

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.

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Tateyama Town

주요 재료

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…

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East Side

주요 재료

Kanten (Agar-agar), Egg