Hyogo ｜ Our Regional Cuisines

The name "Yatara-zuke" comes from the idea of using a variety of vegetables, suc…

It is nationally known as "kashiwa mochi", a rice cake filled with sweet bean pa…

Hatahata (a small-sized Japanese sandfish), with the head and entrails removed, …

Hyogo Prefecture boasts the second largest catch of octopus in Japan and the lar…

It is a dish simmered chicken and konjac noodle, Japanese leek, tofu, onion, gob…

Black bean from Tamba-Sasayama is considered the highest quality among any black…

It is said that "Tororo-jiru". grated Japanese yam mixed with "dashi-jiru" (=Jap…

This is a "sukiyaki"-like hotpot simmered mackerel, seasonal vegetables like Jap…

Koya tofu powder, also known as "tofu powder," is the powder produced during the…

Grilled conger eel, known as "yaki anago," is a dish where open-cut (freshwater …

"Kokera-zushi" is a regional dish eaten in the Nishiura Coast area of Awaji Isla…

In Takasago City, there is a dish called "nikuten," which is a type of okonomiya…

Sansho (=Japanese Pepper) is a kind of spices and used in various Japanese cuisi…

‘Kobe Beef Steak’, grilled beef on an iron plate flavored with salt and pepper a…

‘Hamo Suki’ is a famous hotpot in Awaji Island and simmered sea ell and onion lo…

In Kobe, it is common to eat "miso-dare gyoza," which are pan-fried dumplings se…

Miki City, known as the birthplace of metalworking in Japan, has its origins dat…

“Kasu-jiru” is a local dish which consists of daikon radish, carrots, burdock ro…

The dish is called "tofumeshi (tofu and rice)," in which ingredients such as boi…

Saba-zushi is a traditional Japanese dish made from salted mackerel that has bee…

Izushi Sara Soba is a local dish of Izushi Town, Toyooka City, where several pie…

Snow crab is called “Matsuba Crab” in the San'in region and “Echizen Crab” in th…

Ibo No Ito, a Banshu soumen characterized by its firm, crisp texture and resista…

Black soybeans from Tamba Sasayama are said to be of the highest quality among b…

Oden is generally served with mustard, but “Himeji Oden” is served with or witho…

Chobo-jiru is a traditional local dish of Awaji Island that has been served sinc…

Katsu-meshi" is a Western-style dish consisting of a flat beef cutlet on top of …

Botan-nabe" is a local dish of Tamba Sasayama City. It is a one-pot dish of wild…

Akashiyaki is a local dish of Akashi City. It is made by mixing flour, dust powd…

Ikanago no kugi-ni" is a local dish made by boiling raw ikanago fry in soy sauce…