🕓 2023/6/12
#Gourmet
About the Gourmet Food of Toyama Prefecture
The cuisine of Toyama Prefecture is characterized by a diverse array of dishes born from its rich natural environment and historical background. Toyama has developed a food culture that makes the most of the blessings from both mountains and sea, and local specialties such as “Himi Udon,” “Masu no Sushi” (trout sushi), and “Toyama Black” ramen are particularly popular with tourists. Himi City is famous for its signature Himi Udon, while Toyama City’s Masu no Sushi and Toyama Black Ramen are well known as traditional dishes that make abundant use of local ingredients.
Additionally, since Toyama Prefecture faces the Sea of Japan, one of its greatest appeals is the ability to savor an abundance of fresh seafood. For example, in Himi City, there are many dishes made from locally caught fish, which are beloved not only by locals but by tourists as well. The cuisine, crafted with a commitment to local ingredients, symbolizes the depth of Toyama’s food culture and is supported by many people.
Top 3 Must-Try Gourmet Foods in Toyama Prefecture
Himi Udon
● The Appeal of Himi Udon
Himi Udon is a specialty of Himi City in Toyama Prefecture, known for its distinctive texture and flavor. These flat, thin noodles are characterized by their chewy texture and firm bite, crafted using a unique production method. They are typically enjoyed with a simple dipping broth made from dried sardines caught in Himi. Their silky-smooth mouthfeel and the rich aroma of wheat make them beloved not only by locals but by visiting tourists as well.
Various restaurants throughout Toyama Prefecture serve dishes featuring Himi Udon, and you can also enjoy them paired with local ingredients. With their simple yet deeply satisfying flavor, Himi Udon is one of the region’s most cherished gourmet treasures.
● History of Himi Udon
Himi Udon is a distinctive udon produced in Himi City, Toyama Prefecture, and has been rated among the top three udon in Japan. Its history dates back to 1751 (the first year of the Horeki era), when the hand-stretching technique from the Noto region was adopted. This method originally came from the somen noodle-making techniques of Wajima City in Ishikawa Prefecture, and was even used as an offering to the Kaga Domain lord.
Several noodle makers in Himi City, including Takaokaya, continue to produce Himi Udon using traditional “hand-kneading” and “hand-stretching” techniques. These udon noodles possess an exceptionally firm bite and smooth texture, refined through centuries of tradition. Also known as Himi Ito Udon (Himi thread udon), they are highly regarded both domestically and internationally, and are used at various dining establishments.
● Where to Eat Himi Udon!
- Restaurant: Kappo Shigehama
- Appeal:
Established in 1945 (Showa 20), this long-standing kappo restaurant has been run for three generations and is known for serving local cuisine that makes the most of fresh fish landed in Himi. It is a renowned establishment frequented not only by local regulars but also by repeat visitors from outside the prefecture.In addition to Himi’s fish, the restaurant also serves Himi Ito Udon. You can enjoy “Kamaage Udon” (hot pot udon) and “Zaru Udon” (chilled udon), both showcasing the firm texture of the noodles. The restaurant’s signature “Udon and Mini Seafood Bowl Set” combines their prized seafood with Himi Ito Udon.
The interior has a nostalgic atmosphere with a local charm, offering a cozy space where you can savor authentic kappo cuisine and udon. Note that a “Reservations Only” sign often appears at the entrance, so advance booking is essential, especially if you’re visiting for the winter yellowtail season.
- Access: About a 17-minute walk from JR Himi Station
- Address: 2-18 Marunouchi, Himi City, Toyama Prefecture
- Google Maps: https://maps.app.goo.gl/rSCzPqyuFMZoNb3G6
Masu no Sushi (Trout Sushi)
● The Appeal of Masu no Sushi
Masu no Sushi (trout sushi) is a representative local dish of Toyama Prefecture – a pressed sushi made with cherry salmon (sakuramasu). The exquisite harmony between the umami of the rice and the flavor of the fish gives this sushi its unique and beloved taste. It is prepared using a traditional method where fresh cherry salmon is filleted, marinated in vinegar, and then wrapped in bamboo leaves. The use of locally grown rice and a specially crafted vinegar produces the distinctive deep flavor that makes Masu no Sushi so special.
Numerous shops in Toyama City offer Masu no Sushi, each preserving its own unique production methods while introducing new variations, providing a diverse range of flavors to enjoy. For example, Yoshidaya Masu Sushi Honpo maintains its founding recipe while offering various types of Masu no Sushi, from traditional single and double-layered versions to easier-to-eat bar-shaped sushi.
● History of Masu no Sushi
Masu no Sushi (trout sushi) is a traditional local dish of Toyama Prefecture with origins dating back to the Edo period. This dish is known as a type of pressed sushi made with cherry salmon and seasoned with vinegar. In the early Edo period, it was developed based on the sweetfish sushi created by Toyama samurai Yoshimura Shinpachi, and trout was later used in its place. A particularly famous episode involves the sushi being presented to feudal lord Maeda Toshioki during the Kyoho era and subsequently receiving high praise from Shogun Tokugawa Yoshimune.
By salt-curing the trout and then wrapping it in bamboo leaves, the umami of the fish and the acidity of the vinegared rice harmonize beautifully, and the dish has also been used as a preserved food. From 1912 onward, it began being sold as an ekiben (train station lunch box), spreading Masu no Sushi’s fame nationwide. To this day, many shops, primarily in Toyama City, offer their own unique flavors and styles, and the dish is beloved by both locals and tourists alike.
● Where to Eat Masu no Sushi!
- Restaurant: Kawakami Masu Sushi Shop
- Appeal:
“Kawakami Masu Sushi Shop” opens at 6:30 AM and is a beloved establishment among tourists and locals alike. Conveniently located just a 10-minute walk from JR Toyama Station, it’s also a perfect stop while strolling along the nearby Matsukawa River. Approaching its 100th anniversary since its founding, this shop is renowned for its high-quality ingredients and heartfelt handmade trout sushi.The charm of this shop lies in its handcrafted trout sushi. The trout is thickly sliced and marinated in a special sweet vinegar, resulting in a juicy, semi-rare texture that is truly delightful. Furthermore, they use Toyama Prefecture-grown rice, carefully cooked so that each grain is glossy with a delicate sweetness and springy texture. The combination of this rice and trout creates an exquisite flavor.
- Address: 1-2-6 Marunouchi, Toyama City
- Access: 154m from Marunouchi Station
- Google Maps: https://maps.app.goo.gl/uBaRwNHQASXSCu1G9
Toyama Black Ramen
● The Appeal of Toyama Black
Toyama Black Ramen is known as a signature local gourmet representing Toyama Prefecture, famous for its rich and distinctive flavor. This ramen is particularly notable for its jet-black broth, which earned it the name “Black” due to its color and bold taste. The dark color comes from a base of dark soy sauce, delivering a powerful punch of umami. The noodles are typically medium-thick and curly, creating a unique texture as they intertwine with the rich broth.
It is commonly enjoyed with a raw egg and rice on the side. Stirring the raw egg into the broth transforms it into a milder flavor, and it pairs exceptionally well with rice. Loved not only by locals but also highly recommended to tourists, it has become a must-try dish. There are many popular ramen shops in the area, each offering their own slightly different take on the flavor.
● History of Toyama Black
Toyama Black Ramen is said to have been born in the 1950s at “Taiki,” a ramen shop in Toyama City. This ramen was originally intended to provide energy replenishment for laborers, which is why it is characterized by its extremely strong flavor and high salt content. The name “Toyama Black” comes from the exceptionally dark color of its broth. Originally featuring a rich soy sauce-based flavor, it is often generously seasoned with black pepper. This ramen is known for its salty punch and bold pepper flavor, and its unique taste has endeared it to many.
Beyond Toyama, it has gradually become known nationwide, with many ramen shops now serving it. It is also available as an instant cup noodle, making its distinctive flavor accessible to even more people. As Toyama’s signature local ramen, its presence is firmly established.
● Where to Eat Toyama Black!
- Restaurant: Taiki Nishimachi Main Branch – Birthplace of Toyama Black
- Appeal:
“Taiki” is known as the birthplace of Toyama Black, a historic ramen shop founded in 1947. The restaurant began serving its intensely flavored soy sauce ramen during the post-war reconstruction era as a salt supplement for manual laborers, and thus Toyama Black was born. The interior retains the atmosphere from the founding days, allowing you to connect with the historical backdrop of Toyama.The signature rich soy sauce flavor and thick noodles of Toyama Black provide a hearty and satisfying meal, carrying on the legacy of its original role as a “side dish” that laborers craved. The intensity and saltiness acknowledged by Toyama locals offers a unique experience you won’t find anywhere else.
- Access: 3-minute walk from “Nishimachi” tram stop
- Address: 1-1-7 Otaguchi-dori, Toyama City, Toyama Prefecture
- Google Maps: https://maps.app.goo.gl/BuKdqrVddU5yxc618