Introducing the top 10 unmissable local gourmet dishes from the Toyama region.
Introducing the top 10 unmissable local gourmet dishes from the Toyama region.
When visiting the Toyama region, be sure to enjoy the authentic local gourmet dishes at their best.
Table of Contents
Masu no sushi
Toyama Black Ramen
Toyama Kaisendon
Himi udon
Kakinoha sushi
Tororo kelp onigiri
Himi beef
White shrimp tempura
Toyama Kanburi
Three day dumpling soup
Masu no sushi
It's also famous for ekiben! Speaking of Toyama, this is it! Traditional dish “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 made by packing light red cherry trout on v...
Toyama Black Ramen
Black look and exciting taste are also impactful!
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 The ramen was originally made for workers, so it has a rich taste. The soup has a high concentra...
Toyama Kaisendon
Fresh seafood on top of rice! The fruits of the mountain sea are full of mouth!
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 four seasons. If you want to eat such deli...
Himi udon
A smooth mouthfeel created by hand rolling techniques. The phantom Himi Udon that Toyama is proud of
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 udon. By using a hand-rolled manufacturing...
Kakinoha sushi
A traditional gem woven by seafood and persimmon leaves! Persimmon leaf zushi
Kakinoha Susushi, which is popular as a local dish of Toyama, is a sushi that is carefully wrapped in persimmon leaves one by one by one, with mackerel fillets on gently cooked sushi rice. It is li...
Tororo kelp onigiri
A luxurious rice ball wrapped in mofumov's tororo kelp
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 outer surface of the thick kelp is shaved ...
Himi beef
Himi beef of fine fleshy, raised in the blessings of nature in Himi, Toyama Prefecture!
“Himi beef” is characterized by good “fat congestion” and “fat quality”, which refers to the condition of the so-called sashimi. Even in the criteria for meat quality grade, the top grade (A4 rank ...
White shrimp tempura
Tempura of white shrimp popular locally
Locally popular and sold as fresh food. The newly caught white shrimp has a light pinkish transparent body color and is called the “jewel of Toyama Bay” because it shines and reflects brilliantly o...
Toyama Kanburi
“Himi no Kanburi” is said to be the most delicious in Japan
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 to be the most delicious in Japan. It is...
Three day dumpling soup
Traditional dishes prepared on the third day after childbirth
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 miso soup with dumplings made from joshin...