Gourmet Cuisine in Toyama Prefecture

Toyama Prefecture's gourmet cuisine is characterized by a diverse range of dishes born from its rich natural environment and historical background. Toyama has developed a food culture that takes full advantage of the blessings of both mountains and the sea. Local specialties such as "Himi Udon," "Masu no Sushi," and "Toyama Black Ramen" are particularly popular among tourists. In Himi City, the specialty Himi Udon is well-known, while in Toyama City, Masu no Sushi and Toyama Black Ramen are traditional dishes that use local ingredients abundantly.

Moreover, Toyama Prefecture faces the Sea of Japan, allowing visitors to enjoy fresh seafood. In Himi City, many dishes feature locally caught fish, beloved not only by locals but also by tourists. These dishes, which emphasize local ingredients, reflect the depth of Toyama's food culture and are widely appreciated by many.

Three Selected Gourmet Dishes from Toyama Prefecture

1. Himi Udon

● The Charm of Himi Udon

Himi Udon is a specialty of Himi City in Toyama Prefecture, known for its unique texture and flavor. The defining characteristic of Himi Udon is its flat, thin noodles made using a distinctive method, resulting in a chewy texture and strong resilience. It is commonly enjoyed with a simple broth made from dried sardines from Himi, allowing the smooth texture and wheat flavor of the noodles to shine. Loved by locals and tourists alike, Himi Udon is a beloved delicacy.

Various restaurants across Toyama Prefecture offer different dishes featuring Himi Udon, often pairing it with local ingredients. Its simple yet profound taste makes Himi Udon one of the most cherished gourmet foods in the region.

● The History of Himi Udon

Himi Udon is a unique type of udon produced in Himi City, Toyama Prefecture, recognized as one of Japan's top three udon varieties. Its history dates back to 1751 (Hōreki 1), when hand-stretching techniques were introduced from the Noto region. Originally part of the somen (thin noodle) production method from Wajima City in Ishikawa Prefecture, it was also used as a tribute item for the Kaga Domain.

Several noodle manufacturers in Himi City, including Takaoka-ya, continue to produce Himi Udon using traditional hand-pulling and hand-stretching techniques. These noodles are known for their firm resilience and smooth texture, developed over centuries of practice. Also referred to as Himi Ito Udon, these noodles are highly regarded both domestically and internationally, featured in various eateries.

● Where to Eat Himi Udon

Restaurant Name: Kappo Shigehama
Charm: Established in 1945, this long-standing Kappo (Japanese fine dining) restaurant is known for its local cuisine featuring fresh fish caught in Himi. It attracts both locals and visitors from outside the prefecture.

The restaurant offers dishes made with Himi's fish as well as Himi Ito Udon. Guests can enjoy "Kamaage Udon" or "Zaru Udon," which highlight the noodles' firm texture and mouthfeel. The recommended "Udon and Mini Seafood Bowl Set" combines the restaurant's prized seafood with Himi Ito Udon.

The interior exudes a nostalgic atmosphere, providing a cozy space to enjoy authentic Kappo cuisine and udon. Note that reservations are essential, especially during the winter season for buri.
Access: About a 17-minute walk from JR "Himi Station"
Address: 2-18 Marunouchi, Himi City, Toyama Prefecture：
GoogleMap：https://maps.app.goo.gl/rSCzPqyuFMZoNb3G6

2. Masu no Sushi

● The Charm of Masu no Sushi

Masu no Sushi (Trout Sushi) is a representative local dish of Toyama Prefecture, featuring pressed sushi made with cherry trout. This sushi combines the flavors of rice and fish perfectly, creating a unique taste loved by many. Fresh cherry trout is filleted, marinated in vinegar, and wrapped in bamboo leaves using traditional methods. The use of local rice and specially prepared vinegar gives Masu no Sushi its distinctive depth of flavor.

Numerous shops in Toyama City offer Masu no Sushi, each preserving its unique method while introducing new variations. For example, Yoshidaya Masuzushi Honpo offers various types of Masu no Sushi, from traditional single-layer to easy-to-eat stick types.

● The History of Masu no Sushi

Masu no Sushi dates back to the Edo period and is a traditional local cuisine of Toyama Prefecture. Originating from sushi made with sweetfish by Yoshimura Shinpachi, a samurai of Toyama Domain, it evolved into trout sushi. It gained fame during the Kyōhō era when it was presented to Lord Maeda Toshioki and praised by Shogun Tokugawa Yoshimune.

By salting the trout and wrapping it in bamboo leaves, the flavors of the fish and vinegared rice harmonized, also serving as a preserved food. Since 1912, it has been sold as an ekiben (train station bento), gaining nationwide popularity. Many stores in Toyama City now offer unique flavors and styles of Masu no Sushi, loved by both locals and tourists.

● Where to Eat Masu no Sushi

Store Name: Kawakami Masuzushi Shop
Charm: Open from 6:30 AM, this shop is loved by both tourists and locals. It's a 10-minute walk from JR Toyama Station, making it convenient for a stroll along Matsukawa. Approaching its 100th anniversary, the shop is known for its high-quality ingredients and handmade Masu no Sushi.

The thick slices of trout are marinated in a special sweet vinegar, resulting in a juicy, semi-rare texture. The rice, sourced from Toyama Prefecture, is carefully cooked to ensure each grain is shiny, sweet, and firm. The combination of this rice and trout creates a superb flavor.
Address: 1-2-6 Marunouchi, Toyama City
Access: 154 meters from Marunouchi Station4m
GoogleMap : https://maps.app.goo.gl/uBaRwNHQASXSCu1G9

3. Toyama Black Ramen

● The Charm of Toyama Black Ramen

Toyama Black Ramen is known for its rich, distinctive flavor, making it a famous local specialty in Toyama Prefecture. Its characteristic black broth is made from a strong soy sauce base, providing a powerful umami taste. The noodles are typically thick and curly, creating a unique texture when combined with the rich broth.

It's common to enjoy Toyama Black Ramen with a raw egg or rice. Adding a raw egg to the broth makes the flavor milder, and it pairs well with rice. This dish is loved by both locals and tourists, with many ramen shops in the area offering slightly different takes on the classic recipe.

● The History of Toyama Black Ramen

Toyama Black Ramen originated in the 1950s at the ramen shop "Taiki" in Toyama City. It was initially created to provide a hearty meal for laborers, characterized by its strong flavor and high salt content. The name "Toyama Black" comes from its dark broth color. The ramen features a soy sauce base with a lot of black pepper, giving it a salty and peppery taste that has been well-received.

While initially popular in Toyama, Toyama Black Ramen has gained nationwide recognition and is now served in many ramen shops across Japan. It's also available as an instant noodle, allowing more people to enjoy its unique taste. As a representative local ramen, it has a solid presence in Toyama's culinary scene.

● Where to Eat Toyama Black Ramen

Restaurant Name: Taiki Nishimachi Main Store, the birthplace of Toyama Black
Charm: Taiki, founded in 1947, is known as the birthplace of Toyama Black Ramen. This historical ramen shop started serving strong soy sauce ramen to help laborers replenish their salt intake during the post-war reconstruction period. The shop retains its original atmosphere, offering a glimpse into Toyama's history.

The rich soy sauce flavor and thick noodles of Toyama Black provide a hearty and satisfying experience. The ramen's strong salty taste and peppery flavor, beloved by Toyama locals, offer a unique dining experience.
Access: A 3-minute walk from "Nishicho" tram stop
Address: 1-1-7 Otaguchi-dori, Toyama City, Toyama Prefecture7
GoogleMap：https://maps.app.goo.gl/BuKdqrVddU5yxc618

Three Selected Gourmet Dishes from Toyama Prefecture (Must-Try Local Specialties and Regional Cuisine)