Oden comes in many varieties, with different seasonings and ingredients depending on the region. The oden that is popular in Toyama is unique in ways that are different from those in other regions.

Let's explore the characteristics and history of Toyama oden.

Characteristics of Toyama Oden

The main feature of Toyama oden is the generous topping of grated kelp. This oden is unique to Toyama Prefecture, which has the highest per capita consumption of kelp, including grated kelp, in Japan.

In addition, Toyama oden is required to contain ingredients made from local produce. In addition to common ingredients such as daikon radish, eggs, and chikuwa, there is always at least one ingredient made from a local ingredient. Red and white kamaboko and red rolled kamaboko are standard ingredients.

Some of the rare ingredients that are unique to Toyama are "anbayashi," which is skewered thin slices of konnyaku, "susubake," which is thin bamboo shoots, and meatballs with white shrimp. The translucent, pale pink white shrimp is also known as the "jewel of Toyama Bay."

Other popular dishes include crab noodles. Crab noodles vary depending on the store. Some are stuffed with crab meat, crab paste, and the roe and roe of the crab stuffed in the shell and covered with paste, while others are stuffed with plenty of crab meat, white fish paste, vegetables, and mushrooms.

You can basically add your own seasonings, but the base is a stock made from kelp, bonito flakes, and salt, and no soy sauce is added. The thin stock blends with the flavors of the ingredients to create a delicious dish. The grated kelp on top at the end gives the stock a richer flavor.

Also, if you eat the ingredients together with grated kelp that has absorbed the dashi stock, it becomes even more delicious. The soft and gooey texture of the grated kelp is irresistible. Toyama oden is full of the umami flavor of the dashi stock, so you can enjoy it just as it is, without adding mustard.

The History of Toyama Oden

Toyama Prefecture has the highest per capita consumption of kelp in Japan. The development of "Toyama Oden" began as a result of an attempt to spread Tororo kelp and local ingredients throughout the country.

In 2009, various food-related companies, including fish paste manufacturers, kamaboko manufacturers, and ramen shops, began working together to make oden. After that, volunteers established the "Toyama Oden Association" and began promoting the dish. Toyama oden continues to evolve, adding white shrimp in addition to grated kelp.

The Toyama Oden Association works to spread the appeal of Toyama cuisine throughout the country through local oden made with local ingredients.

Toyama Prefecture Tourism Information and Access

Toyama Prefecture has a variety of tourist spots. This time, we will introduce three popular tourist spots in Toyama Prefecture.

Kurobe Dam

Kurobe Dam was completed in 1963. Built amidst nature, Kurobe Dam is one of the largest in Japan and is also known as the "Great Project of the Century." From early summer to autumn, Kurobe Dam holds a water release event for tourists. The sight of 10 to 15 tons of water being released in mist form per second is truly spectacular.

The Kurobe Lake sightseeing boat Garube is also popular, allowing you to enjoy the scenery from the lake. The Kurobe Dam curry and the legendary buried treasure soft serve ice cream, both available at the rest house, are also must-try dishes.

Mikurigaike Pond

Mikurigaike Pond is located just a few minutes walk from Murodo Terminal. With its beautiful clear surface, Mikurigaike Pond is the symbol of Murodo. This volcanic lake, formed approximately 10,000 years ago, is about 630 meters in circumference and 15 meters deep, and is said to be the most beautiful volcanic lake in the Northern Alps.

It is covered in deep snow until June, but from July to October the lake reflects the majestic mountains on its deep blue surface. In autumn, it is a scenic spot to enjoy the autumn leaves. If you are lucky, you may even spot a ptarmigan, a special natural monument.

Tateyama Kurobe Alpine Route

The Tateyama Kurobe Alpine Route is one of the world's leading mountain tourist routes, running through the Northern Alps, with its chain of 3,000m-class peaks, and connecting Toyama and Nagano. With a total length of 37.2km and a maximum elevation difference of 1,975m, the Tateyama Kurobe Alpine Route is located within Chubu-Sangaku National Park.

You can easily travel from Tateyama Station in Toyama Prefecture to Ogizawa Station in Nagano Prefecture by cable car or ropeway. It is a popular tourist spot where you can enjoy the magnificent nature above the clouds as you visit many scenic spots.

Toyama, an attractive place for both gourmet food and sightseeing, has a variety of ways to get there. It is also conveniently located near Japan's three largest cities: Tokyo, Osaka, and Nagoya.

If you are coming from Tokyo, we recommend flying. It takes about an hour to get from Haneda Airport to Toyama Airport. If you are coming from Tokyo by Shinkansen, it takes about two hours. From Nagoya or Osaka, it takes about three to four hours by Shinkansen.

We also recommend taking a leisurely drive to Toyama. Find the best way to get there.

Location of Toyama Prefecture

summary

The appeal of Toyama oden is not just the grated kelp. You can also enjoy Toyama's famous fish paste and rare crab noodles. There are also shops that offer unique varieties, so it's recommended to try them all and compare them.

If you visit Toyama, be sure to try Toyama oden.

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