Regional food and famous sweets of Toyama
Toyama Bay seafood, mountain water, kelp culture, and preserved fish traditions give the prefecture a distinctive table.
Toyama is part of the Chubu region. This page lists the guides currently available in English.
13 guides in English
- Masu ZushiToyama
Masu zushi is a Toyama pressed sushi in which vinegared trout and seasoned rice are packed into a round wooden container lined with bamboo leaves. The...
- Toyama Buri DaikonToyama
Buri daikon simmers yellowtail collars and bony cuts with daikon in soy sauce, sake, mirin and ginger.
- Toyama HangontanToyama
Hangontan is a small round confection with a cocoa-flavored outer layer and sweet filling, styled after the pills once associated with Toyama medicine...
- Toyama Hotaru-ikaToyama
Hotaru-ika are small firefly squid associated with Toyama Bay's spring season and its glowing coastal displays.
- Toyama Ika KurozukuriToyama
Ika kurozukuri combines cut squid with salt, its ink and sometimes liver, then matures it into a glossy black shiokara with concentrated salinity...
- Toyama KankontanToyama
Kankontan encloses smooth custard cream in a pale, fluffy round steamed sponge, producing a soft Western-style confection.
- Toyama Kanoko MochiToyama
Toyama's Kanoko Mochi is an exceptionally soft white mochi confection scattered with sweetened beans whose spots recall the pattern on a young deer's...
- Toyama Kombu-jimeToyama
Kombu-jime sandwiches fish or vegetables between sheets of kombu so gentle curing adds umami and firms the texture.
- Toyama Shiro EbiToyama
Shiro ebi are small translucent shrimp landed in Toyama Bay and celebrated for their refined sweetness. They are commonly served as sashimi, sushi...
- Toyama Tara-jiruToyama
Tara-jiru simmers roughly cut cod, often including the head, bones and organs, with vegetables in a miso-based broth so the whole fish enriches the...
- Toyama Tororo Kombu OnigiriToyama
Tororo kombu onigiri coats a warm salted rice ball in soft, feathery shavings of vinegar-softened kombu, giving it tang, umami and a moist texture.
- Toyama Tsuki SekaiToyama
Tsuki Sekai is a pale, very light Toyama confection made with egg, wasanbon sugar and kanten, dissolving quickly with a clean sweetness and delicate...
- Toyama Yellowtail Shabu-shabuToyama
Buri shabu passes thin slices of fatty yellowtail through hot kombu broth for only a few seconds, lightly cooking the surface while keeping the center...