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Tororo Kombu Rice Balls ｜ Our Regional Cuisines

  • Toyama Prefecture

    Tororo Kombu Rice Balls

Tororo Kombu Rice Balls

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  • Tororo Kombu Rice Balls

    Image provided by: Takaoka Food Brand Promotion Committee（Materials provided by： Muroya Co., Ltd.）

  • Tororo Kombu Rice Balls
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  • Main lore areas

    All regions of the prefecture

  • Main ingredients used

    White and black tororo kombu, rice

  • History/origin/related events

    When it comes to rice balls, it is standard practice for Toyama residents to roll them in tororo kombu, or dried kelp shavings, rather than toasted nori seaweed. They are representative of local dishes that make use of dried kelp shavings. Although Toyama Prefecture is one of the largest consumers of kelp in Japan, kelp is actually rarely harvested in the prefecture. The origin of the kelp culture in Toyama can be traced back to the Kitamaebune ships that operated along the Japan Sea coast during the Edo period (1603-1867). The ships, which transported local specialties from around the country, made Toyama (Etchū) a port of call, where large quantities of kelp from Hokkaido was purchased. The culture is also closely related to the fact that many Toyama residents who immigrated to Hokkaido as pioneers during the Meiji period (1868-1912) sent kelp to their relatives in their hometowns. Today, most kelp is still produced in Hokkaido.
    Tororo kombu is made by layering several kinds of vinegar-pickled kelp, letting it harden, and shaving the surface. During this shaving process, the color of the kelp changes from black on the surface to white in the middle. Black tororo kombu, which is unique to Toyama Prefecture, is extremely sour, while its white counterpart is less sour and has a softer texture. With its perfect balance of moderate sourness and flavor, tororo kombu is the perfect accompaniment to fluffy cooked white rice.

  • Opportunities and times of eating habits

    Because it is long-lasting, tororo kombu is a staple in most households. Tororo kombu rice balls are popular amongst children and adults alike, and are made not only to enjoy in bento lunch boxes, but also for town meetings, festivals, children's athletic meets, field trips, and other occasions where people gather. Unlike rice balls wrapped in nori, tororo kombu rice balls retain their fluffy softness over time.

  • How to eat

    Prepare both white and black tororo kombu, break it up, and spread each type on a plate or plastic wrap. Cook the rice, shape the rice balls, and place them on the kelp, rolling each rice ball so that the surface is covered in the kelp. The key is to roll the rice ball so that the kelp gently envelopes it entirely. Some people make double kelp rice balls by adding tsukudani (seaweed simmered in soy sauce) as a filling in addition to umeboshi pickled plums and other ingredients.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    In Toyama Prefecture, Kurobe (Ikuji), Toyama (Iwase), and Takaoka (Fushiki) have remnants of the bustling port of calls for the Kitamaebune ships and are among the cities in the prefecture with a strong connection to kelp. In recent years, Takaoka Kombu Rice Balls, made from a combination of Koshihikari rice produced in Takaoka and tororo kombu, have been sold at restaurants and roadside stations in the prefecture. In addition, supermarkets throughout Toyama carry a wide variety of tororo kombu that is perfect for making rice balls.

RECIPE

Ingredients (6 rice balls)

  • Cooked white rice Approx. 300g
  • Black tororo kombu 30g
  • Pickled umeboshi plums 3
  • Cod roe Half a sack
  • Salt Pinch

How to cook

  • 1. Spread the black tororo kombu evenly on a plate or sheet of paper.

  • 2. Remove the seeds from the pickled umeboshi plums and cut the cod roe into bite-sized pieces.

  • 3. Transfer the cooked white rice to a bowl and mix in the salt evenly.

  • 4. Take some rice in your hand, place the filling in the center, and shape into a rice ball.

  • 5. Sprinkle a generous amount of black tororo kombu over the surface of the rice ball.

  • 6. To avoid waste, make sure the tororo kombu is firmly pressed against the surface.

provider : Recipe provided by: Takaoka Food Brand Promotion Committee（Materials provided by: Muroya Co., Ltd.）

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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