sweet shrimp
The prawns that grow in the waters around Fukui Prefecture and Mikuni, where warm and cold currents collide and plankton are rich in plankton, are moderately...
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 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...
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 The ramen was originally made for workers, so it has a r...
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...
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...
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...
Raw yuba
“Raw yuba” is a coating on the surface of soy milk made by boiling soybeans, grinding them, and squeezing them with a cloth, and is a local specialty of Mino...
Kaburazushi
Kaburazushi is a traditional fermented food from Ishikawa prefecture made by sandwiching “salted amberjack” between “salted turnips” and marinating them in r...
