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.

5 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 Hotaru-ikaToyama
Hotaru-ika are small firefly squid associated with Toyama Bay's spring season and its glowing coastal displays.
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...