The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Tsuboni

Toyama

The hospitality dish stood at an inn and a cathedral

Tsuboni

Because it's heaped on a vermilion-lacquered bowl with a lid called "pot bowl", I deal with the cooking which started to be called "pot boiling". "KUGOMI" and the called wild vegetable which begin to come into leaf in early spring are boiled, it's made insolation, it's preserved for pot boiling and it's used.

Recipi of cuisin

  • Dry kugomi100ｇ
  • Carrot2-3
  • A taro potato10
  • Thin fried tofu2

[ Seasoning ]

  • Sugarsuitable
  • Soy saucesuitable
  • Liquorsuitable.
  • Sweet rice cooking winesuitable
  • Soup stock:suitable
  • Salad oila little

Information provided by : Etchu, Kingdom of the food.

Local cuisine

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