It is a traditional early summer dish made by wrapping vinegared rice in the leaves of a magnolia tree, and has been eaten as a feast during the farming holidays such as rice planting.

Where it is made

Southern Hida region to Chuno region

Main ingredients

rice, magnolia leaves, vinegar

Some say that the name "keichan" comes from the fact that grilled pork hormone is called "tonchan (pig-chan)," while others say that the name "keichan" came from "keijan (chicken sauce)," a…

Where it is made

Gujo City, Gero City, southern Takayama City

Main ingredients

Chicken, cabbage, onion, miso

Karasumi is said to have been made in the Tono region around the end of the Edo period for the Peach Festival.

Where it is made

Tono area

Main ingredients

Rice flour, sugar

Ayu zosui is made by quickly simmering ayu fish, which has been grilled to a golden brown and fragrant, in rice and soup stock.

Where it is made

Chuno area in the Kiso River basin, Gifu area in the Nagara River basin, and Saino area in the Ibi River basin

Main ingredients

sweetfish, cooked rice

In the "Souzan's Book of Wonders" (Miyoshi Souzan, 1850) written in the Edo period, there is already a description of the eating of "hebo-meshi," rice mixed with rice, seasoned with bee larva and…

Where it is made

Tono area

Main ingredients

Hebo (black hornet, also called local bee), rice

“Myogabochi” is a local confection with a simple flavor made by wrapping bean paste made from broad beans in a skin made from wheat flour, then wrapping it in myoga leaves.

Where it is made

Kitagata Town, Gifu City

Main ingredients

Wheat Flour, Broad Beans, Myoga Leaves

“Fermented sweetfish sushi,” a preserved sweetfish dish, is a fermented food made by stuffing sweetfish full of freshly cooked rice and pickling it in a barrel for about two months.

Where it is made

Gifu City

Main ingredients

Sweetfish, rice, salt

Eventually, gohei-mochi came to be offered to the gods to pray for safe work in the mountains, and was also used as offerings and eaten at harvest celebrations and other festive occasions.

Where it is made

Tono Region, Hida Region

Main ingredients

Polished rice, walnuts, white sesame, peanuts, soy sauce or miso

“Carp miso,” made by simmering unglazed crucian carp with miso, coarse grain, and soybeans.

Where it is made

Seino Region

Main ingredients

Crucian carp, soybeans, soybean miso, coarse grain

This dish is prepared by spreading homemade koji miso paste onto hoba (magnolia leaves), which are then grilled.

Where it is made

Hida/Takayama region

Main ingredients

Hoba, miso

"Otoshi no Gottso" is eaten throughout Gifu Prefecture from New Year's Eve on December 31st to the third day of the New Year.

Where it is made

Chuno, Tono, and Hida areas

Main ingredients

Tofu, Shredded kelp, and Root vegetables such as Daikon radish, Carrot, and Taro

“Nezushi” is a type of flavorful fermented sushi that has been a delicacy as a New Year’s dish in the Central Hida Region since long ago.

Where it is made

Gero City located in the middle of the Hida Region, Central Mino Region

Main ingredients

Rice, Malted rice, Radish, Carrots and Salted trout

“Morokozushi“ is made by filling a sushi box with vinegared rice, topping it with sweet and spicy simmered “moroko”, and making this into pressed sushi.

Where it is made

The Seino region

Main ingredients

Moroko and Vinegared rice

“Imo mochi” is a traditional dish that is eaten across Japan, in prefectures such as Hokkaido, Wakayama, and Kochi.

Where it is made

Keihoku of Nakatsugawa City and Chuno Area of Gifu Prefecture

Main ingredients

Satoimo(=Japanese taro), rice

Later, the second generation of the store owner learned the origin of the "Misogi ritual" at the Hakken Shrine, a shrine in Takehana, and renamed the dumpling "Misogi Dango" by combining the ritual…

Where it is made

Hashima City

Main ingredients

Rice flour, Bean paste, Miso

"Suttate-jiru" is a soup made by grinding boiled soybeans in a mortar and pestle with miso or soy sauce, and is a popular local dish at festive occasions such as celebrations and "Houonko"…

Where it is made

Shirakawa Village

Main ingredients

Soybean, Soy sauce or Miso

When you hear "Kuri Kinton," you might typically think of it as a traditional New Year's dish, but in the area centered on the southeastern part of Gifu Prefecture, Kuri Kinton refers to a simple…

Where it is made

Tono Area centered on Nakatsugawa City and surrounding Areas

Main ingredients

Chestnut, Sugar

"Mizu Manju" is a type of steamed bun made with a dough composed of kudzu powder and warabi powder, filled with sweet red bean paste, and then chilled using well water.

Where it is made

Ogaki City

Main ingredients

Kuzu ko (=Kudzu starch), Warabi ko (=Bracken starch ), Red Beans

In ancient times, pickled vegetables were known as "kukizuke," but with time, the "ku" from "kukizuke" was taken to form "ku moji," and as the dish involves simmering the "ku moji" characters, it…

Where it is made

Hida Area

Main ingredients

Pickled Leafy Greens, such as Turnip Leaves

Various vegetables such as daikon radish, turnip, cucumber, and burdock are commonly enjoyed as pickles, but among them, pickled red turnips, known as "Akakabu-zuke," continue to be passed down…

Where it is made

Takayama City, Hida Area centered on Hida City

Main ingredients

Hida-Beni Kabu (Red Turnip)

"Kakinamasu" is a local dish made with daikon radish and carrots, seasoned with vinegar and added with dried persimmons.

Where it is made

Chuno Area, Gifu Area, Seino Area

Main ingredients

Dried persimmons, Daikon radish, Carrots

"Akadatsu no subute" is a dish made by dressing the stalk part of the satoimo(=japanise taro) leaves (zuiki) with seasoned vinegar.

Where it is made

Gifu Area centered around Yamagata City

Main ingredients

Akadatsu (=Japanese taro Stalk), Vinegar

Sengoku-mame, cultivated in the southern area of Gifu City since the Meiji era (1868-1912), is a type of Fuji-mame, so named because its pods resemble a Sengoku-bune (boat), and it is resistant to…

Where it is made

Gifu City

Main ingredients

Sengoku beans, Rice, Chicken, Gobou(=Burdock root), Carrot

Tsugi-jiru, a local dish of the Kanomizu district of Meiho, is a rare soup that can only be tasted here.

Where it is made

Gunjo City Meihokanomizu chi

Main ingredients

Chili pepper, Local tofu, Dried shiitake mushroom

On the first horse day of February, before the mulberry leaves that silkworms will eat are prepared, people offered cocoon-shaped dumplings called "Hatsuuma-dango" to the gods and eat them, hoping…

Where it is made

Hida Area centered on Shirakawa Village, Chuno Area centered on Gujo City, Gifu Area

Main ingredients

Rice flour

Pickles simmered in miso is a dish made by simmering pickled Napa cabbage in a pot of salty "Gujo miso," a soybean miso, and dried fish stock.

Where it is made

Gujo City

Main ingredients

Pickled Napa cabbage, Miso, Dried sardines

"Kanboshi Daikon Ni" is made by simmering "kanboshi" (=dried) daikon radish in dashi (=Japanese soup stock) and soy sauce.

Where it is made

Hida City

Main ingredients

"Kanboshi" (=dried) daikon radish, Dashi (=Japanese soup stock), Soy sauce

"Kuwanoki-mame ni" is made by simmering "kuwanoki-mame" (=mulberry beans) grown in Miyama area, located in the northern part of Yamagata city in Gifu, in soy sauce and sugar.

Where it is made

Yamagata City

Main ingredients

"Kuwanoki-mame" (=mulberry beans)

"Komo dofu" is made by wrapping tofu in "komo", a mat made of woven straw, and then boiling it.

Where it is made

Hida and Takayama Cities of the Hida Area

Main ingredients

Tofu

Fishing weirs for tourists are set up during the summer in the Miyama area and along the Itadori River and tourists can enjoy catching ayu (=sweetfish) with their hands and eat "ayu no shioyaki" and…

Where it is made

Chuno Area of the Kiso River valley and Seino Area of the Nagara River valley and Ibi River valley

Main ingredients

Ayu (=sweetfish), Salt