New Articles
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) in the Edo period. P...
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 an aristocrat fan f...
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 Toyama Bay coast to lay e...
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 flows in, making it a p...
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 under the rich climate ...
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 means of preserving raw...
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 typical pear farmer per...
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 so that people can ...
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, shochikubai, etc., and i...
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 off Nyuzen. Nyuzen...
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, and freshly picked red...
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 has an exquisite ba...