Toyama ｜ Traditional Foods in Japan

A culinary culture weaved by the dramatic landscape spanning from the Tateyama Mountain Range to Toyama Bay

Toyama Prefecture faces the Sea of Japan and is blessed with magnificent landscapes and rich natural environments that span from the Northern Alps to Toyama Bay. Toyama Bay is known as a “natural fish tank” that is home to a diverse range of fish. Of these, yellowtail, white shrimp, and Japanese firefly squid are especially popular as the signature seafood of the prefecture.
Furthermore, Toyama’s abundant water resources support agriculture and play a major role in rice farming, regional dishes, and traditional foods.

The culture within the prefecture differs between the eastern (Goto) and western (Gosei) areas, and coastal fishing ports see freshly harvested seafood according to the seasons.
The region boasts attractive seasonal delights, such as the Japanese firefly squid in the spring, white shrimp in the summer, red snow crab in the autumn, and yellowtail in the winter.
Traditional styles of Japanese architecture with steep thatched roofs, designated as UNESCO World Heritage sites, can be found in the inland areas of Tonami and Gokayama. Here, fermented foods and traditional dishes fostered by the snowy environment continue to be passed down to this day.

Toyama Prefecture is also a leading area in rice production and is the top prefecture in Japan for the purchased quantity of mochi and glutinous rice. Dishes and sweets using mochi and glutinous rice are always present at milestone celebrations in people’s lives, embodying the rich regional traditions and history through their food culture.

Images provided by: Toyama City Tourism Association