Toyama ｜ Our Regional Cuisines

Bekko, a soy-sauce flavored agar-agar with beaten eggs poured over it, is a clas…

Ashikuraji area in Tateyama Town is the gateway to Tateyama Federation, one of t…

In Toyama Prefecture, a major rice-producing region, rice cake-based dishes and …

Miso soup made with genge, a long and slender deep-sea fish about 20 cm long tha…

Shiro-ebi (White shrimp ) is said to be the jewel of Toyama Bay. Today, it is ea…

Ozanami myoga ginger is grown in the Ozanami district in the southeastern Toyama…

There are various kinds of zoni throughout the country, and even within Toyama P…

More than 500 species of fish and shellfish inhabit Toyama Bay, and seafood is c…

Toyama Prefecture is known as the "Shinshu Kingdom" and is home to a thriving Jo…

Bamboo shoots simmered in Miso with the “umami “of Kombu(=kelp) is one of the di…

Masu-zushi, pressed Sushi with light Red Trout on vinegared rice, is Toyama's mo…

The variety of Squid dishes varies depending on the season, but Squid is availab…

"Osu-ae(=The sweet and sour aemono)" that many Toyama residents have been famili…

“Bai-gai” (=Japanese ivory shell) is a type of mollusk that lives in the deep wa…

This is a dish that is eaten on a daily basis in the area centering on the Tonam…

Winter-caught Kanburi, known as the "natural fish tank" in Toyama Bay, was desig…

"Yakitsuke" is a local dish that has been enjoyed in rural areas since the early…

It is a delicacy that is made by cutting the Japanese flying squid into small pi…

Kobujime, which is made by sandwiching fresh sashimi with kombu, was created dur…

“Kuromame okowa (black soybean mochi rice)” is mainly eaten in the eastern regio…

During the Edo period, a large amount of kombu was transported from Hokkaido by …

With its characteristic topography and seawater of various different properties,…

Toyama Prefecture has a wide variety of oshizushi, such as trout sushi and sasaz…

When it comes to rice balls, it is standard practice for Toyama residents to rol…

Toyama Prefecture is also known as the Shinshu Kingdom, where the Jodo Shinshu s…

Kaburazushi is a type of narezushi with a perfect balance of sourness and flavor…

The weather from late autumn to early winter, when fierce winds blow and thunder…

Zuki is a dish made by pickling taro leaf stalks (the part between the stem and …

Asahi Town, located on the eastern edge of Toyama Prefecture, is rich in nature,…

Firefly squid with vinegared miso is a dish representative of spring in Toyama. …