散策 Sansaku

Food of Toyama

32 dishes

Bai no Nimono📍 Toyama“Bai-gai” (=Japanese ivory shell) is a type of mollusk that lives in the deep waters of Toyama Bay and is eaten by the local people. Bai-gai are caught by caging them in fishing nets. There are four types of bai-gai (oecchubai, neptunea constricta, kagabai and tsubai) caught in the areas Shinminato, Namekawa, Uozu, Kurobe and Asahi. It is rare for so many types to be caught in one region. In Japanese, “bai” means twice and so bai-gai is considered extra lucky, which is why it is a popular ingredient used in meals served at celebrations and festivals. “Bai no nimono” is a traditional dish that has been served on special occasions for a long time. When making this dish, the bai-gai is cooked with their shells which makes the flesh inside even more tasty. Small bai-gai called “tsubai” (said to come from the local dialect, tsunkoi bai, meaning small bai-gai) are used for this dish as they are caught in large quantities. Recently, rice cooked with “tsubai” and its broth, called “bai-meshi” is also popular. The other three types of bai-gai are larger in size which make them suitable for sashimi and their crunchy texture is favored by many.
Bekko/Ebesu📍 ToyamaBekko, a soy-sauce flavored agar-agar with beaten eggs poured over it, is a classic dish that has been made on festive occasions such as celebrations and Buddhist memorial services, as well as at festivals and other events. In the past, eggs were a luxury item, so "bekko" was loved as a special treat to be eaten only on special occasions. Bekko was named after the candy-colored agar with eggs scattered on it like a cloud, which looks like a tortoiseshell hairpin, and it is called "Bekko" mainly in the eastern part of the prefecture. In some areas, it is called "Ebessu," but in the western part of the prefecture, such as Nanto City, it is known as "Yubeshi" because of its resemblance to the Japanese confectionery Yubeshi. In the eastern part of the prefecture, people eat it as a snack because of its pronounced sweet taste, while in the western part, it is often eaten as a side dish because it is finished with less sweetness. Recently, Bekko has been made with various ingredients such as vegetables, somen noodles, and crabs, in addition to eggs.
Buri Shabu (Yellowtail Shabu Shabu)📍 ToyamaWinter-caught Kanburi, known as the "natural fish tank" in Toyama Bay, was designated as "Toyama Prefecture's Fish" in 1996 and is a representative fish of the prefecture, also known as the king of Toyama Bay. During this season, Kanburi migrates south along the Sea of Japan, and its firm flesh and rich fat content receive high praise nationwide for its quality. Traditionally, Kanburi has been enjoyed in local dishes like "buridaikon" (simmered yellowtail with daikon radish) and "kaburazushi" (pressed sushi with yellowtail), as well as being considered an auspicious fish for special occasions like New Year's. In recent years, there has been a growing trend of enjoying Kanburi as shabu-shabu. Fresh slices of Kanburi sashimi are briefly dipped into a hot broth, allowing only the surface to cook while keeping the inside rare. This method results in a firmer texture, sealing in the umami flavors, and allowing excess fat to melt away, making it a dish that one can enjoy endlessly. Especially notable is the shabu-shabu made with the highest-grade brand of Kanburi, known as "Himi Kanburi," landed at the Himi Fishing Port, which adds a luxurious touch to the experience.
Buri daikon📍 ToyamaThe weather from late autumn to early winter, when fierce winds blow and thunder rumbles violently, is called "buri-okoshi" in Toyama, and is said to be when the yellowtail fishing in Toyama Bay is at its peak. Yellowtail caught during this season are particularly fatty and firm, and yellowtail caught in Himi City, where fishing is flourishing, are branded as "Himi Kanburi" (yellowtail caught during the cold season) due to their excellent taste. Yellowtail is a fish that has almost nothing to throw away, and every part of the yellowtail has been utilized to create a variety of dishes. Buri daikon," or yellowtail radish, is a typical warming yellowtail dish made by slowly simmering the yellowtail with daikon radish. In some areas along the coast, such as Himi City, there is a custom of giving a yellowtail to the bride's family as a year-end gift the year of her marriage, and the recipient returns half of the yellowtail to the bride's family. Yellowtail has been an indispensable part of these celebrations and other rituals, and "yellowtail daikon radish" has been made for each occasion.
Genge no Misoshiru (Genge Miso soup)📍 ToyamaMiso soup made with genge, a long and slender deep-sea fish about 20 cm long that is white and transparent and has its entire body covered with thick gelatinous material, is a dish that was eaten only in the homes of fishing villages. Firefly squid, white shrimp, yellowtail, and crabs are well-known as representative fish of Toyama, but in recent years, this genge has been attracting attention. Until about 30 years ago, it was considered a lowly fish because of its grotesque appearance. In the past few years, however, it has gradually become popular due to its rich collagen and tasty flesh. Because of its high water content, the fish deteriorates quickly and soon develops a fishy smell, so it has traditionally been consumed only in fishing villages. Genge has come to be consumed in a variety of ways, including miso soup, which is filled with the umami taste of genge that had previously been eaten only in limited areas. Since there is no specialized fishery for this type of fish, it is now labeled as "genge," a fantastic almost mythic-like fish that can rarely be encountered.
Hotaruika no sumiso ae📍 ToyamaFirefly squid with vinegared miso is a dish representative of spring in Toyama. Firefly squid live in deep water, but around March they gather along the coast of Toyama Bay to spawn, and are landed only during a certain period each year. Namegawa fishing port boasts one of the largest catches in Toyama Prefecture. There are historical records that indicate that firefly squid fishing was already practiced here during the Edo period. Firefly squid, whose entire body glows blue and white, are called the "mystery of Toyama Bay," and the sight of them drifting through the shallows in schools is fantastic. They are designated as a special natural monument in Japan as the "Firefly Squid Swarming Sea Surface. The firefly squid caught in Toyama Bay are caught in fixed nets and are fresh because of the proximity of the fishing grounds and fishing ports. During the fishing season, paddy field water is not discharged into the sea to protect the firefly squid fishery. Firefly squid boiled fresh is exceptional, and "firefly squid with vinegared miso" is the most popular dish. When boiled, the body of the firefly squid becomes round and shiny, and the inside is tender and the outside is plump.
Houon-ko cuisine (cuisine served at a Buddhist memorial service)📍 ToyamaToyama Prefecture is known as the "Shinshu Kingdom" and is home to a thriving Jodo Shinshu sect. On the anniversary of the death of Shinran Shonin, the founder of Jodo Shinshu, Hoyo and Houon-ko are held to remember his legacy, and 'Houon-ko cuisine' is served on a vermilion-lacquered table. The types and number of dishes vary from region to region, but it is customary to save the best vegetables and wild plants harvested that year for Houon-ko, apart from for everyday use. The Jodo Shinshu sect was introduced to the Hokuriku region during the Kamakura period (1185-1333), and it is said that the sect spread throughout the Etchu region from its base at Zuisenji Temple in present-day Nanto City. For this reason, even today, the area around Nanto City is a particularly faithful area, where the Houon-ko is called "Honko-sama," and a variety of dishes are prepared in such a way that there is no way to fill all the dishes on the table. In the Gokayama area, where traditions are still deeply rooted, the dishes include bracken, royal ferns, and other wild vegetables picked in the spring and dried for preservation, “Gokayama Tofu”, which is firm enough to be tied with a rope without losing its shape, stewed Red Turnips, Red Turnip pickles, and New Rice, among other things.
Ika-Satoimo-Nimono (Squid and Satoimo(=Japanese taro) stew)📍 ToyamaThe variety of Squid dishes varies depending on the season, but Squid is available year-round in Toyama, so there is a rich variety of Squid dishes.” Ika-Satoimo-Nimono” is a well-known home-style dish that offers the plump texture of Squid, the sticky softness of Satoimo(=Japanese taro), and the rich taste. One of the most commonly used Squid is” Surume-ika”, the top catch in Toyama Bay. It is landed at the Himi and Shinminato fishing ports in the western part of the prefecture, and because of the speedy process from catch to tender and shipment, it is characterized by its freshness and brightly colored flesh. Satoimo(=Japanese taro) is a traditional vegetable of Toyama Prefecture that has been cultivated since the Edo period. Nanto City and Kamiichi Town are famous as the main production areas, and it is harvested from September to November. Therefore, this "Ika-Satoimo-Nimono" is also basically a familiar dish that appears during cold weather and is popular among people of all ages.
Itokoni / Nizai📍 ToyamaToyama Prefecture is also known as the Shinshu Kingdom, where the Jodo Shinshu school of Buddhism is deeply rooted. “Itokoni” is a dish that is prepared during Hoonko, which is a memorial celebration of Shinran Shonin's death, the founder of Jodo Shinshu. It is made by stewing root vegetables like burdock, daikon radish, carrots, and taro along with red azuki beans, which are believed to be some of Shinran Shonin's favorite foods. This stew is rich in nutrients and delicious in cold seasons like fall and winter. The origin of the name “Itokoni” literally means “cousin stew” in Japanese. There are two reasons for this. First, the root vegetables used in the dish are very similar to each other, like cousins. Second, the hardest to stew vegetables are put in the pot first, then gradually the easier to stew vegetables are added. The word “gradually” in Japanese translates to “Oi-oi”, “Oi” in Japanese also means nephew as well, thus making the name “cousin stew” fitting. Another theory is that the name comes from the Buddhist term, “Itoku” which means to benefit from an ancestor's virtue. Since the dish is used to commemorate the legacy of Shinran Shonin, this theory is also fitting. While the vegetables used can differ from different regions, as well as the use of miso or soy sauce, red azuki beans are always included. In the eastern part of Tochigi prefecture, such as in Kurobe City, the vegetables are called “nizai” or “boiled greens”. The ingedients are also cut slightly larger than in other regions.
Kabura zushi📍 ToyamaKaburazushi is a type of narezushi with a perfect balance of sourness and flavor, made by cutting into salted turnips and sandwiching yellowtail or other fish between them, and slowly fermenting them with malt. It is a winter delicacy and an indispensable New Year's dish. It is a familiar local dish in Ishikawa Prefecture, where it has been passed down from generation to generation since the days of the Kaga Clan, but the western part of Toyama Prefecture was once part of the Kaga Clan and has many similarities with Kaga culture. There are various theories about the origin of the dish, but it is said that it was one of the dishes offered to the lord of the Maeda Clan when he visited Fukaya Onsen (Kanazawa City) for a hot-spring cure, or that it was first eaten by farmers who hid yellowtail, which was only available to samurai at the time, in a turnip so that it would not be found by farmers. The Tonami Plain, which straddles Tonami City and Nanto City, is famous as a production area of turnips, and the cultivation of turnips starts after rice cultivation is finished. Large turnips weighing more than 1 kg are harvested in late October every year. In addition to yellowtail, mackerel, salmon, and trout are also used in Toyama.
Kobujime📍 ToyamaKobujime, which is made by sandwiching fresh sashimi with kombu, was created during the Edo period by combining Hokkaido kombu brought by Kitamaebune with fish caught in Toyama Bay. Kombu absorbs excess water from the fish and makes it last longer, so it was a way to preserve raw fish in those days when there were no refrigerators, but the flavor of the fish soaked in with the umami of kombu becomes richer and the flesh ages, giving it just the right amount of elasticity, thereby making it more delicious. Most of the kombu used for cooking in Toyama Prefecture, including kobujime, is Rausu kombu from Hokkaido. It is said that one of the reasons for this is that during the Meiji period, many of the citizens of Toyama Prefecture who moved to Hokkaido for development purposes lived in the Rausu region, and there they sent Rausu kelp, a specialty of the town, to their relatives in Toyama. The standard fish used for kobujime is swordfish, which Toyama residents call “sasu,” but other white fish such as sea bream and flounder, as well as Toyama's specialties, white shrimp and firefly squid, are also used. White shrimp kobujime is also a hometown-certified food selected by the prefecture.
Kombumaki📍 ToyamaDuring the Edo period, a large amount of kombu was transported from Hokkaido by the Kitamaebune, which traveled across the Sea of Japan. This led to the establishment of today's kombu kingdom, Toyama. A number of kombu dishes have been passed down over generations, and kombumaki, which is fish wrapped in kombu, has become an indispensable feast for special occasions such as the New Year. The representative variation is kombumaki with migaki herring. Herring was also brought in large quantities along with kombu from Hokkaido by the Kitamaebune at that time. Kombumaki, which is slowly simmered for a long time to make it sweet, is thick but the kombu is soft, and even the herring inside is well infused with flavor. In addition to herring, seasonal ingredients such as sardines, firefly squid, yellowtail, and cod roe caught in Toyama Bay can also be used to make kombumaki. In addition to Toyama, it is a familiar dish in the neighboring Ishikawa and Fukui prefectures as well.
Kuromame Okowa / Mitama (Black Soybean Mochi Rice)📍 Toyama“Kuromame okowa (black soybean mochi rice)” is mainly eaten in the eastern regions of Toyama Prefecture, and is also known by the names “mitama” and “shiro gowai”. On special days like New Year, sekihan (red rice made using azuki beans) is prepared; “kuromame okowa”, made using black soybeans, is prepared for other festivals and special events. These days, the latter is eaten throughout almost the entire prefecture at funerals and Buddhist memorial services. It is placed as an offering before Buddhist altars, eaten as a meal during naorai (feasts), and also given as a gift. In the Unazuki district of Kurobe, a dish called “kibi okowa” is made in the fall, which adds native inakibi (millet) grains to the black soybeans. It is customary to offer this to household Shinto shrines and Buddhist altars. Kurobe City's millet, cultivated with high quality mineral water and the cool wind known as arase that blows from the Kurobe river, is flavorful and rich in minerals. The contrast between the black soybeans and the yellow luster of the millet makes for a beautiful dish.
Kurozukuri (Squid Salted And Mixed With Its Own Ink)📍 ToyamaIt is a delicacy that is made by cutting the Japanese flying squid into small pieces and aging it with squid ink. The unique black appearance of this dish surprises many people. Historical records show that the lord of the Kaga domain presented it to the shogun during his visit to the shogunate, indicating that it has been a specialty of the area for centuries. Squid ink is rich in the components of umami, such as glutamate and taurine, and is believed to have a deeper and more addictive taste than a typical salted fish called “akazukuri”. The dish is characterized by a mild salty taste with a slight fishy smell. There are many ways to eat Japanese flying squid, such as as a snack with sake, on rice, or in chazuke (green tea poured over rice). Japanese flying squid is mainly caught in the Himi and Shinminato fishing ports by fixed nets. Another popular variation of this dish is Hotaru Ika Kurozukuri, made with firefly squid from Toyama Bay, which is known for its exquisite taste due to the richness of the squid guts and the squid ink from the aged Japanese flying squid.
Masu-zushi (trout sushi)📍 ToyamaMasu-zushi, pressed Sushi with light Red Trout on vinegared rice, is Toyama's most famous local dish. The history of Trout Sushi dates back to the Kyoho period of the Edo period (1603-1867). Yoshimura Shinpachi, a samurai of the Toyama domain who was a skilled cook at the time, made” Ayu “(sweetfish) sushi for Maeda Toshioki, the third lord of the domain, who liked it so much that he presented it to Shogun Yoshimune. It became a Toyama specialty after Shogun Yoshimune praised its taste. Later, instead of” Ayu “(sweetfish), cherry salmon, which come to the Jintsu River in spring, were used, and this is thought to be the prototype for today's "Masu-zushi". It first became nationally known in the Taisho era (1912-1926) when it was sold as “Ekiben” (boxed lunches at train stations), and its delicious taste spread to other parts of Japan as railways spread to many places. The "Masu-zushi" is made by lining a wooden round wappa with bamboo grass and stuffing it with layers of salted trout and vinegared rice, then pressing it together. Masu-zushi is available in one-tier and two-tier versions. Each restaurant has its own taste and style, including the thickness of the Trout, the amount of vinegar, and the degree to which the Sushi rice is pressed. Many prefectural residents have their own favorite restaurants.
Mikka no dango jiru📍 ToyamaIn Toyama Prefecture, a major rice-producing region, rice cake-based dishes and sweets are a staple at every event and milestone in the lives of the people. The three-day dumpling soup is a traditional dish made on the third day after giving birth to nourish the mother and help her breast milk flow. Sometimes, the family of the bride who gave birth to the baby will put a noshi (gift wrapper) on the dumpling soup set and distribute it to relatives. In addition to dumplings, other ingredients such as taro, are added to the soup to help the mother's milk flow and speed postpartum recovery. "Zuiki" is the leaf stalk (the part between the leaf and stem) of the Satoimo(=Japanese taro) which is dried and then rehydrated. Other vegetables such as Gobou(=Burdock root) and Napa cabbagee, mushrooms, and fish are also added in some places. The deep connection between the people of Toyama and rice cakes can be seen in the three-day dumpling soup eaten after the birth of a child, the belly band celebration five months before birth, and the custom of making rice cakes in various forms during the last month of pregnancy to pray for a safe delivery.
Myoga Zushi (Sushi with myoga ginger)📍 ToyamaOzanami myoga ginger is grown in the Ozanami district in the southeastern Toyama City (formerly Oyama Town). It is a traditional vegetable representative of Toyama Prefecture. It is characterized by its bright pink color, fragrance, and crunchy texture. In the past, myoga ginger was grown by every household, and it has been used in various dishes such as miso soup and condiments. Myoga zushi has a long history of being a delicacy that has always been made at home during festive occasions. In the past, myoga zushi used to be served in a bowl of fresh-cooked vinegar rice, mixed with myoga and trout meat. However, due to depopulation and other factors, the production of myoga has decreased, and the number of households making this dish has also declined. However, when "myoga zushi," an easy-to-eat pressed sushi wrapped in bamboo leaves, came out, it became widely known both inside and outside of the prefecture and was eaten on many different occasions. The myoga's flavor and the refreshing taste of sweet vinegar have earned it a good reputation as a souvenir.
Osezushi📍 ToyamaToyama Prefecture has a wide variety of oshizushi, such as trout sushi and sasazushi. Osezushi, whose name is said to have originated from a mispronunciation of “oshizushi,” is one such variety. It is a dish that is especially popular in the Shinkawa area, such as Uozu City and Kurobe City, where the mountainous area facing Toyama Bay has a large elevation difference with mountains as tall as 2,000m. Grilled mackerel flakes are seasoned with sweet vinegar, sandwiched between vinegared rice, topped with nori, pressed down with a heavy stone, and left overnight. One of its characteristics is that it is cut into squares. It is said that in the olden days, “osezushi ”started off as fish sandwiched between rice and was called “fish rice.” People began to use vinegared rice and thus, it transformed to its present form. Mackerel is commonly used, but some households use horse mackerel, deep sea smelt, salmon, and other seasonal fish.
Osuwai / Subai📍 Toyama"Osu-ae(=The sweet and sour aemono)" that many Toyama residents have been familiar with since childhood, came to be called "osuwai"(an accent of "Osu-ae"). In other prefectures, this dish is similar to "Namasu". While it is a staple of New Year's osechi dishes and a dish for special occasions, such as celebrations and Buddhist rites, it is also a daily dish that appears on the table as a side dish. The basic ingredients are Julienne radishes and carrots. In addition, seasonal vegetables and fruits are added to the ingredients, which easily reflect the seasonality and characteristics of each household and region, making it one of the most popular dishes for mothers. konjac, lotus root, hijiki, yuzu (Japanese citron), dried persimmons, and seafood such as squid are sometimes added. It is relatively common to include fried thin tofu and thick fried bean tofu. Because it is mildly vinegared, easy to eat, and keeps well for a long time, a lot of it is made at one time.
Shiro-ebi Suboshi-dashi no Somen📍 ToyamaShiro-ebi (White shrimp ) is said to be the jewel of Toyama Bay. Today, it is eaten in a variety of ways, such as sashimi, sushi, and kakiage, using it as a broth has been an unchanged utilization method since ancient times. While it is common to make broth using fresh white shrimp, drying them allows for long-term preservation, making it possible to use them even outside the peak season of white shrimp, which is summer. Eating somen noodles with a broth based on white shrimp dashi has become an essential summer dish in Toyama. There is one type of somen that is also representative of Toyama, and that is "Daimon somen" from the Tonami Daimon area. It is said that the origins of this traditional noodle originated from the Kaga Clan's imperial somen brought back by medicine peddlers, and it has been made since the late Edo period. Noodle production using the hand-pulling method takes place from October to March. The noodles are kneaded many times with water from the clear Shogawa River, and then exposed to the winter cold and the cold winds blowing from the mountains to dry, resulting in firm, smooth, and tight somen noodles. It is also known as Marumage somen due to its unique appearance, which consists of long, thin noodles that are rolled up and wrapped. Daimon somen, a smooth noodle served in a tasty sauce with the flavor of white shrimp, has a particularly special taste.
Surimi-age (Surimi (Fish Paste) Tempura)📍 ToyamaMore than 500 species of fish and shellfish inhabit Toyama Bay, and seafood is caught throughout the year. Surimi-age, which makes use of fresh minced fish, is a flavor unique to Toyama, which is home to such a rich fishing ground. It is a familiar side dish often made at home and served at many izakaya because it goes well with sake. It's crispy on the outside and fluffy on the inside, making it a favorite among both children and adults. The fish used for making surimi varies depending on the season and includes sardines, smelt-whiting, flying fish, horse mackerel, and others. Some are deep-fried using only surimi without any other ingredients, while others are combined with onions, burdock root, leeks, and other ingredients. In Himi City, "surimi-age" is also referred to as "totobochi-age." It is enjoyed as is, but it is also used as an ingredient in oden and hot pot dishes.
Suzuki📍 ToyamaZuki is a dish made by pickling taro leaf stalks (the part between the stem and leaves) in vinegar. It has been eaten for a long time with its refreshing taste and crunchy texture. There are three types of zuki: akazuki, which is made from the stems of yatsugashira and ebiimo (shrimp), shirozuki, which is made from soft white yam, and aoizuki, which is made from the stems of hasuimo (lotus root). In Fukui, also in the Hokuriku region, it is also called "suko. Generally, a type of taro called yatsugashira zuki is used, and its red color is brightened by being soaked in vinegar. It is said to cleanse the blood, and in Toyama, it is widely known as an ingredient that women eat after childbirth. Fresh tsuiki is prepared from summer to autumn, when it is harvested, but it is also dried and used as a preserved food, so it is often boiled or stir-fried when it is not in season. Dried Chinese cabbage not only keeps well for a long time, but also increases its nutritional value.
Takenoko-misoni (bamboo shoots boiled in miso)📍 ToyamaBamboo shoots simmered in miso with the "umami" of Kombu (kelp) is one of the dishes that remind us of the arrival of spring. Within the prefecture, there is a famous production area called "Takenoko no Sato", one of which is the Kurokawa area in Imizu City. It started about 150 years ago when it was harvested in the bamboo bushes around private houses. Today, Mouso bamboo groves dot the town, and fresh bamboo shoots, freshly dug, line the farm stands when the season starts. Because the soil in the bamboo groves is black, the bamboo shoots have a distinctive bittersweet flavor. Another production area is the Nishida district of Takaoka City. Bamboo shoots here are grown in clay soil, which makes them soft and chewy with little bitterness. The reason why bamboo shoots have taken root in this area is that many Mouso bamboo grew on the slopes of Kokutaiji Temple, the main temple of the Kokutaiji sect of Rinzai Zen Buddhism, and visitors to the temple were treated with bamboo shoot dishes. Today, there are several restaurants specializing in bamboo shoots in the town, and the "bamboo shoots boiled in miso" made in this area is characterized by thick slices of bamboo shoots.
Tara jiru📍 ToyamaAsahi Town, located on the eastern edge of Toyama Prefecture, is rich in nature, with the Northern Alps on its mountain side and the beautiful jade coast where jade ore is extracted on the Sea of Japan side. Tara-jiru" is a traditional soup that originated in this town. The area around National Route 8 along the coast is lined with restaurants that serve cod roe, and is also called "Tara-jiru Kaido (cod soup road). Asahi Town used to have an abundant catch of cod, and to warmly welcome the men who went fishing, the fishermen's wives gathered driftwood, boiled a large pot, added miso paste and cod, and stewed it to make the soup. All the fishermen gathered around the pot and sat in a circle on the beach to eat the dish. The key to the delicious taste is to cut a whole Alaska Pollack into chunks and stew it vigorously, using the meat, head, liver, milt, and cod roe. At that time, cod, which tends to lose its freshness easily, was sold at local beaches as dried cod or grilled as a whole fish, but nowadays, due to rising sea water temperatures, it is rarely caught locally, and products from Tohoku and Hokkaido are used.
Tororo Kombu Rice Balls📍 ToyamaWhen 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 were 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.
Tsuboni📍 ToyamaAshikuraji area in Tateyama Town is the gateway to Tateyama mountain range, one of the three sacred mountains in Japan. In the Edo period (1603-1867), it was a village of Tateyama worship, and there were many lodgings where worshippers would gathered. "Tsubo-ni" is one of the vegetarian dishes served at these lodgings, and nowadays it is also served at home. The name comes from the fact that it was served in a deep-bottomed vermilion lacquered bowl with a lid, called tsubo-bowl. The main ingredient is kugomi, a spring mountain vegetable. Another name for the sprout is ostrich fern, and it is also called kogomi in some areas. Although it is a wild vegetable with a short season, it is picked in spring, dried in the sun, and preserved so that it can be used throughout the year, making it possible to make tsuboni all year round. In addition to kugomi, carrots, satoimo(=Japanese taro), and fried thin tofu are also included in the dish, making it rich and filling. The soy sauce-based broth is infused with the flavor of kugomi, giving the dish a rich, flavorful taste that reminds one of the bounty of the mountains.
White Shrimp Kakiage📍 ToyamaWith its characteristic topography and seawater of various different properties, Toyama Bay is rich in marine resources. Toyama is the only place in Japan that catches enough white shrimp ― a deep sea shrimp with a pale pink glow and the title of “Jewel of Toyama Bay” ― to be viable, with the primary fishing ports being Shinminato and Iwase. Alongside yellowtail and firefly squid, it is also recognized as a “Fish of Toyama Prefecture.” In the past, white shrimp were mostly dried with their shells and used as soup stock. However, advancements in freezing technology have made it easier to peel shrimp, as well as preserve its freshness, and so the flavor of white shrimp, with its thick texture and exquisite sweetness, has been revisited. White shrimp is popular as a topping for sushi and sashimi in restaurants, but “white shrimp kakiage” is quite popular in households. The deep-fried shrimp is crispy, fragrant, and holds a unique sweetness. White shrimp also have the distinction of not turning red when cooked, unlike other shrimp.
Yakitsuke📍 Toyama"Yakitsuke" is a local dish that has been enjoyed in rural areas since the early Showa era. It is a simple and rustic dish made by kneading glutinous rice flour with fragrant mugwort, then baking it in a large iron pot. During the difficult times of food shortages in the early Showa era, leftover broken rice that couldn't be shipped was ground into flour and used for this dish. The dough was spread thinly in a large iron pot and baked, then cut into pieces and shared with everyone, with a miso-based sauce applied on top. Due to its satisfying and filling nature, adults enjoyed it as a quick snack during breaks from fieldwork, while children appreciated it as a snack. The addition of mugwort not only enhances the flavor but also makes the dish easier on the stomach, preventing the mochi from becoming too firm too quickly.
Yogoshi / Gomamiso-ae📍 ToyamaThis is a dish that is eaten on a daily basis in the area centering on the Tonami Plain located in the western part of Toyama Prefecture. The Tonami Plain is a place where the original Japanese landscape of "sanson"(dispersed settlement), dotted with farmhouses surrounded by compound forests called "kainyo", still remains. "Yogoshi" is a dish of boiled vegetables chopped into small pieces, mixed with miso, and stir-fried. It came to be called "Yogoshi" meaning "over night" because it is prepared at night and eaten the next morning. In the past, it was made to add bulk when rice was in short supply, but today it has become a standard side dish. The strong flavor of miso makes it a perfect accompaniment to hot rice, and it is loved by all generations. The ingredients used are different from time to time, including daikon radish leaves, eggplant, taro leaves, and dried vegetables, so the dish easily reflects the seasonality and regional characteristics. "Yogoshi" made with houkin seeds is a dish that is usually served at the Buddhist memorial service held on the anniversary of Shinran Shonin's death. houkin seeds is the fruit of the kochia seeds, a greenish grain also known as caviar of the field. They are characterized by their crunchy texture and elasticity.
Zoni📍 ToyamaThere are various kinds of zoni throughout the country, and even within Toyama Prefecture, the type of zoni eaten differs from area to area. In the Shimo-Niikawa district, near the sea of eastern Toyama, the zoni is so rich in ingredients that it covers the rice cake. Ingredients include the auspicious "fukuragi" fish, threadsail filefish, mackerel, and shrimp, as well as vegetables and fish cakes. On the other hand, in the Tonami region, located inland in the western part of the prefecture, the ingredients are quite simple. There are only a few ingredients such as Japanese leeks and kelp in addition to the rice cake. The Japanese leek is used with its roots still attached, because it is believed to provide a long life until we grow gray hair. It is not too much to say that there are as many zoni as there are regions. Both eastern and western Toyama use "makikamaboko", rolled fish paste, a specialty of the prefecture. "Kobu-maki kamaboko," in which the fish paste is rolled in kombu (kelp), is typically used. However, red and white "akamaki," in which a portion of the fish paste is colored red, is often used in dishes that bring good fortune. Just by adding it to a dish, it instantly creates a festive atmosphere.
buri daikon📍 ToyamaBuri Daikon is a traditional Japanese dish made by simmering yellowtail scraps with daikon radish in soy sauce. It is a winter dish, a season when yellowtail is fatty. In 2007, it was selected as one of the 100 Best Local Cuisines of rural Japan, representing Toyama Prefecture. Today, it is a well-known dish eaten all over Japan.
masuzushi📍 ToyamaMasuzushi is a kind of Japanese ekiben boxed meal sold on trains and train stations in Japan. It is a type of oshizushi and a well-known souvenir of Toyama.