Regional food and famous sweets of Toyama

Tara-jiru cuts pollock into chunks and simmers flesh, head, bones, liver, milt or roe in Echū miso, sometimes with scallion and burdock.

Buri daikon braises yellowtail heads, collars and bones with thick daikon in soy sauce, sake, mirin and sugar. The radish becomes amber and the fish...

Fuwa Fukujudo's Kanoko Mochi is a square-edged white Takaoka sweet made with Toyama Shintaisho glutinous rice and egg white, dotted with candied...

Hangontan is Kasho Mitsuya's small spherical Toyama sweet, wrapping white bean paste in a moist cocoa baked shell shaped after a traditional pill.

Shiro-ebi are slender shrimp, usually five to eight centimeters long, whose translucent bodies carry a faint blush. Known as the jewel of Toyama Bay...

Hotaru-ika are small squid associated with Toyama Bay's spring, blue-white displays and regional dishes such as boiled squid with vinegared miso...

Ika no kurozukuri matures squid flesh and liver with salt, then adds squid ink to make Toyama's glossy black fermented delicacy. Traditional...

Kankontan encloses smoothly cooked custard in a pale round steamed sponge made with Toyama water.

Kombu-jime sandwiches sashimi or another ingredient between sheets of kelp. The kombu draws off surface moisture while transferring aroma and umami...

Masu-zushi layers vinegared rice and salt-and-vinegar-cured trout in a round bamboo-leaf-lined wooden container, presses the wheel and cuts it into...

Toyama's tororo-kombu onigiri replaces the usual nori wrapper with a thick coat of finely shaved, seasoned kombu. Plum, grilled salmon, bonito flakes...

Tsukisekai is Tsukisekai Hompo's white rectangular Toyama confection. Its finely aerated surface first feels crisp, then dissolves lightly in the...

Buri shabu passes thin yellowtail slices through simmering kombu broth until the surface turns pale, then pairs them with ponzu and condiments.