Osuwai / Subai Toyama "Osu-ae(=The sweet and sour aemono)" that many Toyama residents have been famili…
Bai no Nimono Toyama “Bai-gai” (=Japanese ivory shell) is a type of mollusk that lives in the deep wa…
Yogoshi / Gomamiso-ae Toyama This is a dish that is eaten on a daily basis in the area centering on the Tonam…
Buri Shabu (Yellowtail Shabu Shabu) Toyama Winter-caught Kanburi, known as the "natural fish tank" in Toyama Bay, was desig…
Kurozukuri (Squid Salted And Mixed With Its Own Ink) Toyama It is a delicacy that is made by cutting the Japanese flying squid into small pi…
Kuromame Okowa / Mitama (Black Soybean Mochi Rice) Toyama “Kuromame okowa (black soybean mochi rice)” is mainly eaten in the eastern regio…
White Shrimp Kakiage Toyama With its characteristic topography and seawater of various different properties,…
Tororo Kombu Rice Balls Toyama When it comes to rice balls, it is standard practice for Toyama residents to rol…
Itokoni / Nizai Toyama Toyama Prefecture is also known as the Shinshu Kingdom, where the Jodo Shinshu s…
Kabura zushi Toyama Kaburazushi is a type of narezushi with a perfect balance of sourness and flavor…
Hotaruika no sumiso ae Toyama Firefly squid with vinegared miso is a dish representative of spring in Toyama. …