Onigiri (rice balls) made with seaweed and kelp are a staple in Toyama Prefecture.

  • Toyama
  • Eating
Toyama Tourism Promotion Organization
Toyama Prefecture is a common place to eat tororo kombu, thinly shaved kelp, and the annual amount of kelp spent per household is the highest in Japan. Among yam kelp, "Kuro-tororo" is made by shaving only the outer surface of thick kelp, and is characterized by a slightly sour taste. The onigiri rice ball is also delicious when the yam kelp with its concentrated flavor is mixed with the onigiri. Try this indescribably luxurious taste!
In Toyama Prefecture, this is a standard onigiri often found in convenience stores, but I learned for the first time that it is rare throughout the country. So it was not a common occurrence.
Toyama Tourism Promotion Organization
Kombu is used not only for onigiri, but also for kombu sashimi, a dish with an irresistible kombu flavor. For the people of Toyama Prefecture, kelp is an indispensable soul food in their daily lives.
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