Toyama

It’s dried noodles, but they have a firm texture and are smooth to eat, making them very delicious. There are several types, including thick and thin noodles. There are also multiple stores. In summer, you can enjoy them cold, and in winter, warm. They’re not too heavy, so they’re easy to eat as a finishing dish for hot pots.

（Shishishi）

When boiling them, they already have a glossy and smooth appearance. The texture is pleasantly smooth and they’re tasty. I enjoy them with tempura crumbs, citrus, and dipping sauce.

（Ukihiro）

The super-thin version of Himi Udon has a short boiling time and is absolutely delicious! It’s a different kind of deliciousness from somen.

（Hakutoba）

The dried noodles from “Kaizuya” come in both thin and thick varieties. The thin noodles cook in about 6 minutes, while the thick noodles take around 23 to 24 minutes but offer a firm, al dente texture. Thin noodles are great for dipping or broth-based dishes, while thick noodles are perfect for hot pot udon or as a hot pot finishing dish. Hot pot udon is especially delicious during colder seasons.

（Mina）

The smooth, easy-to-eat texture and the convenience of boiling dried noodles make it a dish I enjoy at home all year round.

（Sumisumi）

Slippery smooth!!! I top it with kombu seaweed and use white shrimp-flavored dipping sauce.

（yuuuuuuuuuuu.）

I’ve never visited their shop, but I regularly order the thin dried noodles from “Kaizuya” online. It may be unorthodox, but I love tasting them while checking their firmness during cooking. The salty, slippery texture of the hot noodles is absolutely irresistible. Sometimes, before chilling them with cold water, I set aside a good portion as hot ‘salt udon’ and eat it quickly while it’s still warm.

（Konamon）

The thick noodles are time-consuming to boil, but their wheaty flavor and chewy texture make them perfect for kamaage udon.

（Jitei Fujin）

My recommendation is “Kaizuya.” The noodles labeled Himi Udon on the packaging can even be found in Tokyo. The thin noodles have a slippery texture that’s addictively good. They’re delicious both cold and warm.

（Umepi）

About 10 years ago during a trip to Toyama, I was more surprised by the taste of Himi Udon than the deliciousness of the seafood. The hand-stretched, ultra-thin noodles have a uniquely strong firmness, elasticity, and delightful texture. I enjoy their slippery, smooth feel when served cold. For me, they surpass Japan’s top three famous udon varieties in deliciousness.

（Unini）

When my father goes on business trips to Toyama, I always ask him to bring back Himi Udon as a souvenir. I recommend the Spicy Korean-Style Char Siu Himi Udon recipe found on the “Kaizuya” website. Boiled Himi Udon is topped with char siu coated in spicy yukhoe sauce, fried eggplant, egg yolk, plenty of green onions, and a sprinkle of sesame seeds. It’s insanely delicious—everyone in the country needs to try it.

（Hasesan）

It’s a local somen. When you open the washi paper wrapping, you’re greeted by somen coiled tightly together. Before boiling, I snap them in half and toss them into hot water. After cooking, I thoroughly rinse them under cold water. My mother taught me that scrubbing them while rinsing until the water stops foaming, much like washing a dishcloth, makes them taste better. It’s not a delicate or refined somen, but a hearty one. With this somen and a flavorful broth, I’m completely satisfied—no toppings needed.

（Somen Rider）

A local specialty. If you boil it without snapping it first, it ends up being incredibly long. It’s a somen that you need to break before cooking. Receiving it as a gift feels special, as it’s a slightly premium somen. Any broken bits of noodles are fantastic when added to miso soup!

（Koro）

The somen, stretched long without being cut, is packaged coiled in a unique way. When boiling, you must break the noodles beforehand; otherwise, the strands are ridiculously long when eaten.

（Kou）

These firm, extra-long noodles are a favorite for lightly simmering with eggplant in a dish called Nasubi Somen, a local soul food.

（Kawada Maki）

The retro packaging includes the producer’s name. Although it’s dried noodles, the pack feels surprisingly heavy. When you open it, the tightly coiled noodles are fascinating. Follow the instructions to break them before boiling, or they’ll turn into unbelievably long strands. From preparation to eating, the experience is intriguing, and the somen itself is smooth, firm, and very delicious.

（A-ko）

The package contains four coiled portions. You break one bundle in half before boiling. Though it’s somen, it has a firm texture, making it satisfyingly hearty.

（Shishishi）

Somen is typically sold in tied bundles, but Okado Somen comes in a cube-shaped package. Inside are four coiled bundles of very long noodles. Before boiling, you need to snap them into pieces. My Tokyo-born girlfriend says they taste quite different from regular somen.

（Umepi）

The bold soy sauce flavor of Toyama Black Ramen is designed to complement rice. It originated post-war as a hearty meal for construction workers rebuilding the city and other workers—a true soul food of Toyama.

（coma）

The uniquely dark soup clings to the thick noodles, making it incredibly delicious. When I return to my hometown, I make sure to eat it at a restaurant.

（Tani-chan）

“Chuka Soba Toraya” is my go-to for Toyama Black Ramen. My parents used to take me there when I was a child. I remember tagging along to pick up my dad after his drinking parties, and the family would enjoy ramen together. During my growth spurt, I devoured the Chutora ramen and fried rice combo!

（Raian）

Although the black soup looks salty, it’s flavorful with rich depth. Ideally paired with rice! It was also said to have helped outdoor workers replenish their salt intake in the past.

（Maruko）

In my hometown of Toyama, the proper way to enjoy this ramen with its pitch-black, salty broth is to eat it as a side dish with white rice. I believe it originated from the shop “Nishicho Taiki.” I also have memories of eating there to see autographs of my favorite band members displayed in the store.

（Ezume）

The jet-black soup is loaded with noodles, char siu, green onions, and bamboo shoots, topped with a generous sprinkle of coarse black pepper for a rugged look. As someone not originally from this area, I avoided it for a long time, but now I crave it when I’m feeling tired—it’s invigorating!

（Kaiko）

The dark soup, accented with black pepper, is salty but irresistibly tasty. I recommend “Nishicho Taiki.”

（Tonbo）

For Toyama locals, it’s a summer tradition to visit Oiwa Mountain (Oiwa Fudo) to eat somen. The somen at “Kinryu” in Kamiichi Town is beautifully presented in clear broth. The water is delicious, making the noodles easy to slurp down.

（Umepi）

Kakechu, beloved in Imizu City’s Shinminato area, has long been a staple for locals. It’s a unique dish of ramen noodles in udon broth, garnished with Toyama specialties like tororo kombu seaweed and red kamaboko fish cakes. This simple, nostalgic taste is a true soul food of the region! You can find it at roadside stations, ramen shops, diners, and even sushi restaurants in Shinminato.

（Naota）

Motsu Nikomi Udon is a dish no one in Toyama doesn’t know. On snowy days, it’s worth standing in line for. Living in Nagoya, I even take a highway bus to Toyama just to eat it.

（Nana）