Where is Toyama?The seafood and Japanese sake there are very delicious!I’ll introduce you to some local specialties.Please try them when you travel.
Shiroebi
The white shrimp are small but very sweet.It can be eaten as sashimi or tempura.It’s in the restaurants.There is no fishing in the winter,and fish can only be eaten from April to November.
Oyster
The oysters caught in the sea of Japan are very delicious.
Genge
Genge is a mythical fish from Toyama.It’s a white fish.The taste is similar to McDonald’s Filet-O-Fish.
Firefly Squid
This is a small squid caught in Toyama Bay.It’s delicious both raw and boiled.It’s packed with flavor.
Masu Sushi
Pressed sushi made by seasoning trout with vinegar. Cut and eat.Sushi made in the Edo period by Shinpachi Yoshimura, a samurai of the Toyama clan who was good at cooking. After eating the sushi, Shogun Tokugawa praised it highly and became famous.You can find it in souvenir shops at airport etc.
Himi Buri
The yellowtail caught in the Himi region is fatty and delicious.
Himi Udon
Thin, hand-stretched udon, a specialty of the Himi region.
Toyama Black Ramen and Japanese sake
In 1947, Seikan Takahashi created soy sauce-enriched ramen as a salt supplement for manual laborers.Now it has become a specialty of Toyama.
The name of the sake is Tateyama.It’s refreshing and easy to drink.
