Oblong kelp
The difference between “oboro kombu” and “tororo kombu,” which is thinly processed kombu, is the difference in how to shave it. For grated kelp, many pieces...
Punch beans
In the past, in Fukui, it was difficult to obtain rich eating habits under snowy weather conditions, so there were many ways to make good use of harvested in...
Fukui plum
Fukui plum cultivation has a long history, and it is said that it originated in Wakasa Town (formerly Mikata Town Irazumi) during the Tenpo era (1830-1844) i...
Five-colored shellfish
It is a “cypress scallop (cypress scallop)” with vivid colors such as yellow, orange, purple, brown, and red. The name comes from the fact that it resembles...
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...
Wakasa Garei
Dried willow sparrows caught in Wakasa Bay are called “Wakasa flounder.” Warm and cold currents intersect off the coast of Wakasa Bay, and abundant food flo...
Wakasa beef
It is the highest grade wagyu certified according to strict standards from Japanese black varieties that farmers have painstakingly raised with deep love und...
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...
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...
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...