Firefly squid with sweet vinegar misoSpSu
Throughout Toyama Prefecture
Hotaruika no su-miso ae is a dish that represents spring in Toyama. Firefly squid live at deep...
TOYAMA
Toyama Prefecture
The surveyed city is Toyama. Of all 394 items in the household survey, Toyama Prefecture stands out most for Japanese pears — 2.5× the national average (Toyama 6,441 g / national 2,530 g).
2.5×Biggest standout
Japanese pears
per household / year
Japanese pears
per household / year
14Items ranked #1 nationally
30Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Toyama’s value as a multiple of the national average.
| Item | vs. average | Toyama | National | Rank |
|---|---|---|---|---|
| Japanese pearsFruit | 2.55× | 6,441g | 2,530g | #2 |
| Meal-kit ingredients#1Prepared Foods | 2.49× | 9,590JPY | 3,859JPY | #1 |
| SardinesSeafood | 2.46× | 1,008g | 409g | #2 |
| Yellowtail#1Seafood | 2.43× | 6,836JPY | 2,818JPY | #1 |
| Pickled seafood#1Seafood | 2.40× | 7,213JPY | 3,010JPY | #1 |
| Kelp#1Dried Foods, Seaweed & Soy Products | 2.18× | 1,587JPY | 727JPY | #1 |
| Squid#1Seafood | 2.16× | 3,552JPY | 1,648JPY | #1 |
| Oranges#1Fruit | 2.08× | 2,030g | 976g | #1 |
| Fish cake (kamaboko)Seafood | 1.81× | 5,831JPY | 3,214JPY | #3 |
| TaroFresh Vegetables | 1.73× | 1,309JPY | 758JPY | #4 |
| Rice cakes (mochi)Grains | 1.69× | 3,026JPY | 1,787JPY | #2 |
| Simmered kelp (tsukudani)Dried Foods, Seaweed & Soy Products | 1.56× | 1,992JPY | 1,281JPY | #2 |
#1
Where this prefecture ranks #1
Items where Toyama ranked #1 among the 52 surveyed cities.
- Squid
- Kelp
- Meal-kit ingredients
- Yellowtail
- Oranges
- Bananas
- Other prepared foods
- Other beverages, misc.
- Fresh shiitake mushrooms
- Fresh seafood
- Tofu
- Pickled seafood
- Seafood
- Fresh fish
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Zoni (New Year's mochi soup)
Main ingredients: East: mochi, fish (young yellowtail, filefish, etc.), vegetables, kamaboko fish cake; West: mochi, white leek, kamaboko fish cake
→ Fish cake (kamaboko) is 1.8× the national average in Toyama (5,831 JPY, #3 nationally)
Kuromame okowa / Mitama (black bean sticky rice)
Main ingredients: Glutinous rice, black soybeans
→ Rice cakes (mochi) is 1.7× the national average in Toyama (3,026 JPY, #2 nationally)
Itokoni / Nizai (simmered beans and vegetables)
Main ingredients: Adzuki beans, burdock root, daikon radish, carrots, taro, konjac, fried tofu
→ Taro is 1.6× the national average in Toyama (1,815 g, #4 nationally)
Tororo kombu onigiri (shredded kelp rice balls)
Main ingredients: White and black shredded kombu, rice
→ Kelp is 1.5× the national average in Toyama (274 g, #7 nationally)
Yogoshi (vegetables in sesame miso dressing)
Main ingredients: Daikon leaves, taro stems (imoji), shiso seeds, hokin seeds, spinach, eggplant, miso, sesame oil
→ Eggplant is 1.4× the national average in Toyama (2,924 JPY, #3 nationally)
DISHES
30 regional dishes from Toyama Prefecture
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Tarajiru (cod soup)SuAuWi
Asahi Town
Asahi Town, at the eastern edge of Toyama Prefecture, has the Northern Alps on one side and a Sea of Japan coast where jade is found on the other...
Suzuki (vinegared taro stalks)SuAu
Throughout Toyama Prefecture
A dish of taro leaf stalks (zuiki) pickled in vinegar. Refreshing and...
Buri daikon (simmered yellowtail and daikon)Wi
Throughout Toyama Prefecture
In Toyama, the fierce windy, thundery weather of late autumn to early winter is called...
Kaburazushi (fermented turnip and fish)AuWi
Western Toyama
Kaburazushi is made by slitting salted turnips, sandwiching in yellowtail or other fish, and slowly fermenting it with rice koji...
Itokoni / Nizai (simmered beans and vegetables)AuWi
Throughout Toyama Prefecture
Toyama Prefecture, where Jodo Shinshu Buddhism is deeply rooted and known as a "Shinshu kingdom," marks the death anniversary of founder Shinran...
Tororo kombu onigiri (shredded kelp rice balls)
Throughout Toyama Prefecture
In Toyama, rice balls are wrapped not in nori but in tororo kombu—that's the local standard, using shredded kombu...
Osezushi (pressed sushi)Sp
Uozu, Kurobe, Nyuzen, and Asahi towns in the Niikawa area, among others
Toyama Prefecture is rich in variations of pressed sushi, such as masuzushi and sasazushi. "Oshizushi"...
Shiroebi no kakiage (glass shrimp fritter)
Toyama City, Imizu City
Toyama Bay, rich in fisheries thanks to its distinctive terrain and layered seawater currents. Living in the deep sea...
Kobumaki (kelp rolls)Wi
Throughout Toyama Prefecture
In the Edo period, Kitamae trading ships carried large amounts of kombu from Hokkaido...
Kuromame okowa / Mitama (black bean sticky rice)Au
Eastern Toyama
Kuromame okowa is eaten mainly in eastern Toyama Prefecture, also known as "mitama" or...
Kobujime (kelp-cured sashimi)
Throughout Toyama Prefecture
Kobujime, fresh sashimi pressed between sheets of kombu, dates back to the Edo period when kombu carried by Kitamae ships from Hokkaido and...
Kurozukuri (squid ink salted squid)
Throughout Toyama Prefecture
A type of salted, fermented squid made by finely chopping squid flesh and aging it with squid ink; its distinctive black sheen...
Yogoshi (vegetables in sesame miso dressing)
Western area including Tonami City
A dish eaten daily in the area centered on the Tonami Plain in western Toyama Prefecture...
Osuwai / Subai (vinegared daikon and carrot)Wi
Throughout Toyama Prefecture
"Osuwai" is a corruption of "osu-ae" (vinegar dressing), and many Toyama natives grew up eating it as children...
Bai no nimono (simmered sea snails)Wi
Throughout Toyama Prefecture
Bai is a type of sea snail living in the deep waters of Toyama Bay; in Toyama it's a familiar food eaten...
Yakitsuke (grilled mugwort rice cakes)Sp
Throughout Toyama Prefecture
Yakitsuke, made by kneading fragrant mugwort into rice flour and grilling it, dates back to the food shortages of the early Showa era...
Burishabu (yellowtail shabu-shabu)Wi
Throughout Toyama Prefecture
Kanburi, winter yellowtail caught in Toyama Bay—called a natural fish tank—was designated "the fish of Toyama Prefecture" in...
Ika to satoimo no nimono (simmered squid and taro)AuWi
Throughout Toyama Prefecture
Squid is caught year-round in Toyama, with different species in season, giving rise to many squid dishes...
Masuzushi (pressed trout sushi)Su
Throughout Toyama Prefecture
Masuzushi, a pressed sushi topped with pale pink trout on vinegared rice, is arguably Toyama's most famous regional dish...
Takenoko no misoni (miso-simmered bamboo shoots)Au
Throughout Toyama Prefecture
Takenoko no misoni, simmered in miso enriched with kombu umami, signals the arrival of spring...
Hoonko ryori (memorial feast dishes)
Throughout Toyama Prefecture
Toyama Prefecture is so devoted to Jodo Shinshu Buddhism it is called a "Shinshu kingdom." On the death anniversary of founder Shinran...
Zoni (New Year's mochi soup)Wi
Throughout Toyama Prefecture
Zoni varies widely across Japan, and even within Toyama Prefecture the versions eaten differ by area...
Myoga zushi (myoga ginger sushi)
Toyama City
Myoga grown in the Osanami district in southeastern Toyama City (formerly Oyama Town) is known as Osanami myoga...
Somen in dried glass shrimp brothSuWi
Throughout Toyama Prefecture
Shiroebi is called the jewel of Toyama Bay; today it's prepared many ways—sashimi, sushi, kakiage, and more...
Surimi age (fried fish paste)
Throughout Toyama Prefecture
Toyama Bay is home to some 500 species of fish and shellfish, with seafood landed year-round...
Genge no misoshiru (eelpout miso soup)
Toyama City, Imizu City, Uozu City
About 20 cm long and slender, its white, translucent body covered in a thick gelatinous layer...
Mikka no dangojiru (three-day dumpling soup)
Throughout Toyama Prefecture
In rice-growing Toyama Prefecture, mochi-based dishes accompany nearly every festival and life milestone...
Tsuboni (simmered dried vegetables)Su
Tateyama Town
The Ashikuraji area of Tateyama Town is the gateway to the Tateyama mountain range, one of Japan's three sacred peaks; in the Edo period...
Bekko / Ebesu (soy-flavored egg agar jelly)SuWi
Eastern Toyama
Bekko, a soy-flavored agar jelly with beaten egg poured in, is prized for its smooth texture and beautiful appearance...
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