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-zushi
Toyama Black Ramen
Toyama Kaisendon
Himi Udon
Kakinoha-zushi
Tororo Kombu Onigiri
Himi Beef
Shiroebi Tempura
Toyama Kanburi
Mikka no Dango-jiru Soup

No.1

Masu-zushi

Famous as a station bento—Toyama’s traditional masu-zushi

Masu-zushi is a local dish of Toyama Prefecture, also well known as a station bento. It is a type of pressed sushi made with salted, seasoned trout. Thin slices of pink cherry salmon are placed ove...

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No.2

Toyama Black Ramen

A bold look matched by a bold, peppery flavor.

Toyama Black Ramen is a local ramen style that originated in central Toyama City, Toyama Prefecture. It was originally made for workers, and its flavor is correspondingly hearty and strongly season...

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No.3

Toyama Kaisendon

Fresh seafood piled high over rice, bringing the bounty of the sea and mountains to every bite!

Toyama Prefecture’s rich natural environment includes Toyama Bay, often called a “natural fish tank,” which provides a diverse array of seafood throughout the year. For a generous serving of Toyama...

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No.4

Himi Udon

Smooth, satisfying noodles made with traditional hand-stretching techniques—Himi Udon, a Toyama specialty.

Himi Udon is a regional noodle dish made in and around Himi, Toyama Prefecture. Alongside Sanuki Udon and Inaniwa Udon, it is counted among Japan’s “three great udon.” The noodles are made by hand-...

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No.5

Kakinoha-zushi

A traditional specialty wrapped in persimmon leaves

Kakinoha-zushi is a beloved local dish of Toyama. A slice of mackerel is placed on gently cooked sushi rice, and each piece is carefully wrapped by hand in a persimmon leaf. Light yet full of flavo...

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No.6

Tororo Kombu Onigiri

A generous rice ball wrapped in fluffy tororo kombu

Toyama Prefecture has Japan’s highest per-household spending on kombu, earning it a reputation as a kombu-loving region. One of the best-known kombu dishes is kombu onigiri. Among varieties of toro...

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No.7

Himi Beef

Premium Himi beef, raised amid the natural bounty of Toyama.

Himi Beef is known for its excellent marbling and the quality of its fat. By the standards used to grade meat quality, more than 85% of Himi Beef achieves a high grade of A4 or above, on average. T...

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No.8

Shiroebi Tempura

A local favorite made with Toyama’s white shrimp

Shiroebi tempura is a longstanding local favorite, and fresh white shrimp are also sold. Freshly caught white shrimp have translucent bodies with a faint pink tint. As they shimmer in the sunlight ...

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No.9

Toyama Kanburi

Himi kanburi is said to be Japan’s most delicious yellowtail.

Yellowtail caught in the cold season is known as kanburi, or winter yellowtail. The fatty Himi kanburi caught off Himi in Toyama Bay is said to be Japan’s most delicious. A highlight of winter cuis...

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No.10

Mikka no Dango-jiru Soup

A traditional dish prepared on the third day after childbirth

In Toyama Prefecture, known for its rice production, mochi dishes and sweets are deeply intertwined with ceremonies and major life milestones. "Mikka no Dango-jiru Soup" (三日の団子汁, Mikka no ...

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