Regional cuisine of Toyama region
Himi udon
Himi udon is a local dish made around Himi in Toyama prefecture, and is counted as one of the “Japan's top three udons” along with Sanuki udon and Inaniwa ud...
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...
Crafted fish paste
Another thing that is attracting attention when it comes to Toyama fish paste is “zaiku fish paste.” It is colored surimi molded into sea bream, cranes, shoc...
Fish paste
Toyama fish paste is represented by “swirling fish paste” such as kelp rolls, etc., and its origin also comes from cooking (cooking), and it has been devised...
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...
Kurehanashi
Kureha pears are a brand pear representing Toyama prefecture cultivated in the Kureha district. In order to protect the fruit from diseases and pests, a typ...
Deep-water persimmered persimmons
Deep water prepared oysters are oysters that have been stored and purified for 24 hours or more using Nyuzen deep sea water pumped from a depth of 384 meters...
Crab dishes
Red snow crabs that live in Toyama Bay can be caught at a depth of around 1,000 meters. There are no red snow crab fishing grounds outside of Toyama Bay, an...
Kabura-zushi
Kaburazushi is a type of narezushi that is slowly fermented using koji, where a cut is made into a salted turnip and sandwiched between yellowtail, etc., and...