Gifu ｜ Our Regional Cuisines

Gifu prefecture has many clear streams such as Kiso River, Nagara River and Ibi …

"Komo dofu" is made by wrapping tofu in "komo", a mat made of woven straw, and t…

"Kuwanoki-mame ni" is made by simmering "kuwanoki-mame" (=mulberry beans) grown …

"Kanboshi" (=dried) daikon radish is a specialty of Hida city of Gifu prefecture…

Pickles simmered in miso is a dish made by simmering pickled Napa cabbage in a p…

From the Meiji period to the early Showa period, sericulture flourished in a lif…

Tsugi-jiru, a local dish of the Kanomizu district of Meiho, is a rare soup that …

Sengoku-mame, cultivated in the southern area of Gifu City since the Meiji era (…

"Akadatsu no subute" is a dish made by dressing the stalk part of the satoimo(=j…

"Kakinamasu" is a local dish made with daikon radish and carrots, seasoned with …

Deep in the mountains, where winter often brings heavy snow, pickled vegetables …

"Kumoji" is a dish made by simmering pickled leafy greens that have been soaked …

"Suttate-jiru" is a soup made by grinding boiled soybeans in a mortar and pestle…

A traditional confectionery in Hashima City, dumplings made of rice flour dough …

“Imo mochi” is a traditional dish that is eaten across Japan, in prefectures suc…

"Suimanju" is a type of steamed bun made with a dough composed of kudzu powder a…

When you hear "Kuri Kinton," you might typically think of it as a traditional Ne…

“Morokozushi“ is made by filling a sushi box with vinegared rice, topping it wit…

“Nezushi” is a type of flavorful fermented sushi that has been a delicacy as a N…

"Otoshi no Gottso" is eaten throughout Gifu Prefecture from New Year's Eve on De…

This dish is prepared by spreading homemade koji miso paste onto hoba (magnolia …

“Carp miso,” made by simmering unglazed crucian carp with miso, coarse grain, an…

A local dish made by shaping mashed rice around a skewer, dipping it in sauce, a…

“Fermented sweetfish sushi,” a preserved sweetfish dish, is a fermented food mad…

“Myogabochi” is a local confection with a simple flavor made by wrapping bean pa…

A local dish of Ena City and the surrounding area using the larvae of hebo (blac…

Ayu zosui is made by quickly simmering ayu fish, which has been grilled to a gol…

Karasumi is said to have been made in the Tono region around the end of the Edo …

Chicken and vegetables are mixed with a special sauce and stir-fried, although t…

It is a traditional early summer dish made by wrapping vinegared rice in the lea…