Toyama

  • Tsukisekai (Moon World)

    Melt-in-mouth confection made from egg white and wasanbon sugar.

    Traditional Toyama confection with over 100 years of history. Fluffy texture like floating clouds created by gently baking whisked egg whites with wasanbon fine sugar. Light, elegant sweetness pairs perfectly with Japanese tea. The name "Moon World" derives from its white, moon-like appearance.

  • Shiro-ebi Senbei (Glass Shrimp Rice Crackers)

    Thin-baked rice crackers with aromatic glass shrimp.

    Rice crackers featuring generous amounts of glass shrimp, Toyama Bay's jewel. When bitten, the shrimp's savory aroma spreads through the mouth. Crispy texture and concentrated umami make them an ideal beer accompaniment or tea snack. Airport-exclusive packages and assorted sets are available.

  • Masu Sushi Bento (Trout Sushi Box)

    Pressed sushi souvenir popular as station lunch box.

    Toyama's representative ekiben, also popular as a souvenir. Vinegared cherry trout arranged in a circular wooden container wrapped with bamboo grass creates beautiful presentation. Several long-established shops each offer unique flavors, allowing taste comparisons. Keeps well, making it ideal for gifts.

  • Glass Shrimp (Shiro-ebi)

    "Jewel of Toyama Bay," landed exclusively in Toyama Bay.

    Transparent shrimp approximately 5–8cm long, known for their delicate sweetness. Toyama Bay's unique underwater topography allows fishing from spring to autumn. Enjoyed raw as sashimi, in kakiage fritters, or dried. The peeling process requires skilled handwork, making them a premium ingredient.

  • Firefly Squid (Hotaru-ika)

    Luminous squid that illuminate the sea surface blue on spring nights.

    Small squid about 5cm long that come to Toyama Bay to spawn from March to May. Their bioluminescence creates a mystical blue glow on the nighttime sea surface, attracting tourists worldwide. Rich in vitamin E and taurine, they're nutritious as well as delicious, enjoyed boiled, dried, or in tsukudani (soy-simmered) preparations.

  • Cold Yellowtail (Kan-buri)

    Representative winter delicacy of Toyama Bay.

    Yellowtail weighing over 6kg caught from December to February in Toyama Bay. Fed on abundant plankton, they develop thick fat layers for winter, resulting in rich, sweet flesh. Particularly famous are Himi yellowtail, landed at Himi Port. Enjoyed as sashimi, buri shabu hot pot, teriyaki, or in yellowtail daikon stew.

  • Nyuzen Giant Watermelon

    Extra-large watermelon weighing over twice the standard size.

    Specialty of Nyuzen Town, cultivated using meltwater from the Kurobe River and rich soil. Individual melons can exceed 20kg. Crisp texture with concentrated sweetness makes them popular summer gifts. Limited production creates high demand, with advance reservations recommended.

  • Tulip Bulbs

    Tonami's specialty, ranking first in Japan for bulb shipments.

    Cultivation began in the Taisho era, with current production accounting for about half of Japan's domestic output. Over 700 varieties are grown, from traditional to cutting-edge breeds. The Tonami Tulip Fair in spring attracts visitors nationwide. Bulbs purchased as souvenirs can be planted at home to enjoy Toyama's spring colors.