Ikanago no kugi-ni" is a local dish made by boiling raw ikanago fry in soy sauce, sugar, ginger, and other seasonings to a sweet and spicy consistency.

Where it is made

Seto Inland Sea coast (Harima, Settsu, Awaji area)

Main ingredients

Ikanago fish

Akashiyaki is a local dish of Akashi City. It is made by mixing flour, wheat starch, egg, and dashi broth, baking octopus in the batter, and dipping it in dipping sauce.

Where it is made

Akashi City

Main ingredients

wheat flour, wheat starch, eggs, octopus, soup stock

Botan-nabe" is a local dish of Tamba Sasayama City. It is a one-pot dish of wild boar meat and seasonal vegetables simmered in a broth based on a combination of white and red miso.

Where it is made

Tanba Sasayama City

Main ingredients

wild boar meat, Chinese cabbage, burdock root, leek, carrot, mountain yam (taro), grilled tofu

Katsu-meshi" is a Western-style dish consisting of a flat beef cutlet on top of rice served on a Western-style plate, topped with demi-glace sauce and served with boiled cabbage on the side.

Where it is made

Kakogawa City and surrounding areas

Main ingredients

Beef, cabbage, rice

Chobo-jiru is a traditional local dish of Awaji Island that has been served since the Edo period (1603-1868). It consists of dumplings, common beans, and zuki beans in a thick broth.

Where it is made

Awaji Island

Main ingredients

Sasage beans, zuki beans, glutinous rice flour

Oden is generally served with mustard, but “Himeji Oden” is served with or without ginger soy sauce. This is the characteristic of Himeji oden, a local dish of Himeji.

Where it is made

Himeji City and its vicinity

Main ingredients

Radish, a kelp knot, chikuwa (a tube-shaped fish cake paste), konjac, konjac noodle, boiled egg, tempura burdock, hiraten, etc.

Black soybeans from Tamba Sasayama are said to be of the highest quality among black soybeans, with large grains and high sugar content due to the clayey, fertile soil of the region and the intense…

Where it is made

Tamba Sasayama City

Main ingredients

Tamba black soybeans (dried), rice

Ibo No Ito, a Banshu soumen characterized by its firm, crisp texture and resistance to boil-through, is a specialty of the Harima region.

Where it is made

Harima area

Main ingredients

Wheat, salt, water

Snow crab is called “Matsuba Crab” in the San'in region and “Echizen Crab” in the Hokuriku region.

Where it is made

Tajima area (Shin Onsen Town, Kami Town, Toyooka City)

Main ingredients

Matsuba crab (snow crab)

Izushi Sara Soba is a local dish of Izushi Town, Toyooka City, where several pieces of soba are served on small white porcelain plates with sauce and condiments in a small sake cup. 5 pieces of soba…

Where it is made

Izushi Town, Toyooka City, Hyogo Prefecture

Main ingredients

Soba flour, wheat flour

Saba-zushi is a traditional Japanese dish made from salted mackerel that has been pickled in vinegar. It can be served in various forms, such as sugata-zushi, bo-zushi and nigiri-zushi.

Where it is made

All areas

Main ingredients

Mackerel, rice

The dish is called "tofumeshi (tofu and rice)," in which ingredients such as boiled tofu, carrots, burdock root, and mackerel boiled in water are fried and mixed with freshly cooked rice.

Where it is made

Oyama district of Tamba-Sasayama

Main ingredients

Tofu, rice, mackerel (boiled in water and canned), burdock root, carrots, deep-fried tofu

“Kasu-jiru” is a local dish which consists of daikon radish, carrots, burdock root, konjac, and other ingredients simmered in sake lees, a byproduct of sake brewing process.

Where it is made

All areas in the prefecture

Main ingredients

Sake lees, daikon radish, carrots, taro, burdock root, deep-fried tofu, konjac, etc.

‘Kobe Beef Steak’, grilled beef on an iron plate flavored with salt and pepper and served with steak sauce or mustard, is famous overseas, too. Actually, however, there is no breed called ‘Kobe beef’.

Where it is made

Kobe

Main ingredients

Kobe beef

(AD1603-AD1868) Many locals cooked ‘Sansho no Tsukudani’ with Asakura Sansho at home until around 1965, but many manufacturers have started selling one as the demand of spices has increased since…

Where it is made

Yabu City Youka-cho Asakura (Asakura ‘Sansho’=Japanese Pepper), Kobe City (Arima ‘Sansho’=Japanese Pepper)

Main ingredients

Asakura Sansho, Arima Sansho

‘Hamo Suki’ is a famous hotpot in Awaji Island and simmered sea ell and onion locally grown in Awaji Island with Dashi (=broth). ‘Hamo’ grown in Awaji Island has thin and soft skin because of muddy…

Where it is made

Awaji-Shima

Main ingredients

Hamo (=Sea eel), onion

"Kajiya-nabe" (blacksmith's hot pot) is said to have been favored by blacksmiths to boost their energy during the summer.

Where it is made

Miki City

Main ingredients

Octopus, Eggplant

In Kobe, it is common to eat "miso-dare gyoza," which are pan-fried dumplings served with a miso-based sauce consisting of vinegar, soy sauce, and chili oil.

Where it is made

Kobe City

Main ingredients

Pork, beef, Napa cabbage, Cabbage, Garlic chives, Green onions

In Takasago City, there is a dish called "nikuten," which is a type of okonomiyaki (Japanese pancake) made by folding thinly stretched dough over seasoned potatoes, beef tendon, konjac(=yam cake)…

Where it is made

Takasago City

Main ingredients

Beef tendon, Konjac(=yam cake), Potatoes, Cabbage, Wheat flour

"Kokera-zushi" is a regional dish eaten in the Nishiura Coast area of Awaji Island, featuring dried and shredded sea bream, beltfish, gurnard, and other ingredients placed on vinegar-seasoned rice…

Where it is made

Awaji City

Main ingredients

Rice, Sea Bream

Grilled conger eel, known as "yaki anago," is a dish where open-cut (freshwater eel) conger eel is skewered and grilled.

Where it is made

Harima District

Main ingredients

Freshwater eel

Koya tofu powder, also known as "tofu powder," is the powder produced during the process of making Koya tofu.

Where it is made

Kitaharima (takacho)

Main ingredients

Freeze-dried tofu powder, Chicken, Carrot, Dried shiitake mushrooms, Gobou(=Burdock root) , (optional: Fried thin tofu, konjac(=yam cake), etc.)

This is a "sukiyaki"-like hotpot simmered mackerel, seasonal vegetables like Japanese leek and napa cabbage, and grilled tofu, and prepared by fishers in towns with fishing harbors in Tajima region.

Where it is made

Toyooka City, Kami Town (Tajima Region)

Main ingredients

Mackerel, Napa cabbage, Japanese leek, "Shungiku" (=Crown daisy), Grilled tofu

It is said that "Tororo-jiru" grated Japanese yam mixed with "dashi-jiru" (Japanese soup stock liquid) made from "iriko" (small dried sardines) or bonito flakes, helps digestion, and it was served…

Where it is made

Tamba-Sasayama City

Main ingredients

"Yamaimo" (Japanese yam), "Dashi-jiru" (Japanese soup stock liquid), Rice

There is a story that the domain head of Sasayama offered black beans to ‘Shogun’ (= the head of samurai government), he was praised a lot. ‘Kuromame-ni’, simmered sweetened black beans, has been…

Where it is made

Tamba-Sasayama City

Main ingredients

Tamba Black soy beans (dried)

The name "Jabu" came from liquid out a lot (in Japanese ‘jabu jabu’ to express liquid is flowing) from tofu and vegetables while simmering them although water is not added unlike other simmered…

Where it is made

Shin-Onsen Town

Main ingredients

Chicken (Beef, Pork), Napa cabbage, Onion, Gobou(=Burdock root), Tofu, Konjac noodle

Records indicate that the common octopus fishery in the Seto Inland Sea was already well known in the Edo period (1603-1867), and "Tako-meshi" (octopus rice) was made after fishing as a rice dish…

Where it is made

Awaji Island, Higashi Harima

Main ingredients

Octopus

Hatahata (a small-sized Japanese sandfish), with the head and entrails removed, is deep-fried whole in oil.

Where it is made

Tajima Area

Main ingredients

Hatahata (a small-sized Japanese sandfish)

The name "ibitsumochi" is said to originate from the irregular shape of the sarutori-ibara.

Where it is made

All of Hyogo Prefecture

Main ingredients

Glutinous rice flour, Short-grain rice, Red bean paste, Sarutori-ibara (Smilax china leaves)

The name "Yatara-zuke" comes from the idea of using a variety of vegetables, such as eggplant, cucumber, perilla seeds, and myoga, and creating something "delicious with an abundance of vegetables".

Where it is made

Harima (Shisou City)

Main ingredients

Seasonal vegetables. Eggplant, Cucumber, Green shiso seed, Myoga, Daikon radish, Small greens (local native vegetables similar to komatsuna (=Japanese Mustard Spinach) and nozawana), etc.