Regional cuisine of Toyama region
Kurobe dam curry
Kurobe dam curry is a curry and rice with the motif of the nationally famous tourist site “Kurobe Dam” in Toyama prefecture. Curry, which was also a base fo...
Toyama dried persimmons
“Toyama dried persimmons” are dried persimmons cultivated in the former town of Fukumitsu and the former town of Johana in Toyama prefecture, made from varie...
Oiwa somen
Oiwa somen has existed since the Muromachi period, and it seems that at that time it was a high-class item and could only be eaten in the Imperial Court and ...
Toyama Kanburi
The yellowtail that can be taken during the cold season is called “Kanburi”, and the fat “Himi no Kanburi” found off the coast of Himi in Toyama Bay is said ...
Toyama Black Ramen
Toyama Black Ramen is a local ramen that originated in the center of Toyama City, Toyama Prefecture. The ramen was originally made for workers, so it has a r...
Toyama Kaisendon
Toyama Prefecture has a rich natural environment, and Toyama Bay, which is also called “natural life”, is blessed with a variety of seafood throughout the fo...
Tororo kelp onigiri
Toyama Prefecture is the highest amount of kelp per household in Japan. One of the most classic kombu dishes is “kelp onigiri”. Among the tororo, only the ou...
Masu no sushi
Masu sushi is a local dish from Toyama Prefecture and is also known as ekiben. It is a type of pressed sushi that uses salted and seasoned trout, and is mad...
Three day dumpling soup
In Toyama prefecture, where rice is grown, dishes and sweets using mochi are always involved in events and life milestones. “Three day dumpling soup” is a m...
Himi udon
Himi udon is a local dish around Himi City in Toyama Prefecture, and is “hand-stretched”. Make it longer like a rod or rope and stretch it many times. By doi...
