Regional cuisine of Toyama region
Toyama Winter Yellowtail
The winter yellowtail, known as "kan-buri" (寒ブリ), refers to yellowtail caught during the cold season. Among them, the rich and fatty "Himi Winter Yellowta...
White Shrimp Tempura
White Shrimp Tempura (白えびの天ぷら, Shiro Ebi no Tempura) is a cherished treat in the local area, where white shrimp are also sold fresh. These freshly cau...
Toyama Seafood Donburi
Toyama Seafood Donburi (富山 海鮮丼, Toyama kaisen-don) is a delicious way to experience the fresh seafood of Toyama Prefecture, known for its rich natural e...
Tororo Kombu Rice Ball
Toyama Prefecture holds the top spot in Japan for household consumption of kombu (kelp), earning it the nickname "Kombu Prefecture." Among its many kombu-bas...
Kaki no Ha Sushi
Kaki no Ha Sushi (柿の葉寿司, Kaki no Ha Sushi) is a beloved local specialty of Toyama Prefecture. This sushi features gently seasoned rice topped with a ...
Masu no Sushi
Masu no Sushi (ますのすし, masu sushi) is a regional specialty of Toyama Prefecture, widely recognized as a popular ekiben, or train station bento box. Th...
Himi Udon
Himi Udon (氷見うどん, Himi udon) is a traditional dish originating from the Himi area in Toyama Prefecture and is considered one of Japan’s "Three Great Udo...
Toyama Black Ramen
Toyama Black Ramen (富山ブラックラーメン, Toyama burakku rāmen) is a unique local ramen dish that originated in central Toyama City, Toyama Prefecture. Or...
Firefly squid dishes
Firefly squid live in deep water, but around March they gather along the Toyama Bay coast to lay eggs, and they are landed only for a fixed period of time ea...
White shrimp burger
Toyama's representative seafood, white shrimp, is designated as “Toyama Prefecture's fish” along with firefly squid and yellowtail. The meat is sweet and ha...
White shrimp bowl
Toyama's representative seafood, white shrimp, is designated as “Toyama Prefecture's fish” along with firefly squid and yellowtail. The meat is sweet and ha...
Firefly squid mixed with vinegar and miso
Firefly squid mixed with vinegar and miso is a typical spring dish in Toyama. Firefly squid live in deep water, but around March they gather along the Toyam...
Kelp marinating
Kombuzaki is a dish created by combining kombu from Hokkaido brought by Kitamaebune in the Edo period with fish caught in Toyama Bay. Kombu is used as a mea...
Kind of food
Recommended
-
![Mie Grilled Eel]()
Mie Grilled Eel
Mie / >Don dish -
![Tuna dishes]()
Tuna dishes
Wakayama / >Seafood -
![Kei-chan]()
Kei-chan
Gifu / >Meat dish -
![Niku Dofu (Simmered Beef and Tofu)]()
Niku Dofu (Simmered Beef and Tofu)
Kyoto / >Meat dish -
![Seki horse mackerel and seki mackerel sashimi]()
Seki horse mackerel and seki mackerel sashimi
Oita / >Seafood -
![Kanto Oden]()
Kanto Oden
Tokyo / >Nabe dish -
![Wakasa Garei]()
Wakasa Garei
Fukui / >Seafood -
![Misaki bowl]()
Misaki bowl
Shimane / >Local cuisine
