🕓 2023/6/12
＃グルメ
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.
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.
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.
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.
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.
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.
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.