Houtou" is a typical local dish of Yamanashi Prefecture, known to everyone as "Uimono da kabocha no houtou," which means "good pumpkin houtou" in Japanese.

Where it is made

All over the prefecture

Main ingredients

wheat flour, potatoes, pumpkin, daikon radish, carrots, Chinese cabbage, shiitake mushrooms, green onions, deep-fried tofu, miso

Seida no tamashi" is a local dish handed down from generation to generation in the Yuzurihara area of Uenohara City. It is made by boiling small potatoes with their skin on with miso paste.

Where it is made

Uenohara City

Main ingredients

Potatoes (small), miso, sugar, etc.

"Mimi" is a local dish mainly in the Toya area of Fujikawa Town.

Where it is made

Fujikawa Town, Jukkoku area

Main ingredients

Daikon radish, carrots, taro, burdock root, shiitake mushrooms, green onions, miso, flour, etc.

Ama-natto no Osekihan (red rice with sweetened soybeans)" is, as the name suggests, red rice cooked with ama-natto (sweetened soybeans).

Where it is made

Minami-Alps City, Kai City, Yamanashi City, Kofu City

Main ingredients

Glutinous rice, Uruchi rice, Amanatto (sweet soybeans)

Abalone shellfish is a specialty of Yamanashi Prefecture. There are various theories as to why abalone, a seafood, became a specialty in an inland area surrounded by mountains and not facing the sea.

Where it is made

Kofu City

Main ingredients

Cooked abalone shellfish

“Chicken Motsuni“ is a dish made from chicken innards such as liver, gizzard, heart, kinkan (unlaid eggs), and himo (fallopian tubes), simmered in a sweet soy-based sauce.

Where it is made

Kofu City

Main ingredients

Chicken liver, gizzard, heart, kinkan (unlaid eggs), himo (fallopian tubes), soy sauce, sugar, sake

"Memaki" is a local dish in which fish is wrapped in arame (a kelp related to kombu) and slowly simmered with soy sauce and sugar.

Where it is made

Town of Fujikawaguchiko

Main ingredients

Dried arame kelp, wakasagi (Japanese pond smelt) or similar fish, soy sauce, sugar, sake, mirin

In Yamanashi after the Edo period, it was common to eat "hoto" stewed in miso, but "azuki hoto" was eaten during celebrations like New Year's and Obon as well as regional events such as during rice…

Where it is made

Hokuto City, Ichikawamisato Town, Minobu Town, Kai City, Kofu City

Main ingredients

Flour, azuki beans, sugar

When talking about the local cuisines of the Yamanashi Prefecture, hōtō (flat udon noodles and vegetables stewed in miso soup) is often brought up as an example.

Where it is made

Kofu City, Kai City, Minobu, Showa

Main ingredients

Locally produced flour

“Koshu ko-umezuke” is made by harvesting Koshu mini plums―a special product of Yamanashi Prefecture―when they are still green and finishing the pickling by the end of May.

Where it is made

Chuhoku region, Kyoutou region, Kyōnan region

Main ingredients

Koshu mini plum, red perilla, salt, rice vinegar

“Korogaki” is a candy-colored dried persimmon that is often made in Koshu City and Minami-Alps City.

Where it is made

Koshu City, Minami-Alps City, etc.

Main ingredients

Astringent persimmon

“Yoshida no udon” is a local dish that originated in the area around the city of Fujiyoshida.

Where it is made

Fujiyoshida City

Main ingredients

All-purpose Flour, Miso, Soy sauce, Soup stock, Cabbage, etc.

“Sanmameshi” is a dish made by cooking this seasonal saury and new rice together. “Sanmameshi” was indispensable as a feast for farmers to celebrate the successful completion of their autumn harvest.

Where it is made

The central north region

Main ingredients

Rice, Saury, and Fresh ginger

The offerings presented at the irrigation gate are called "Yakome." The term "Yakome" is said to have originated from Yakome and means roasted rice.

Where it is made

All of Yamanashi (Mainly Chuhoku Area)

Main ingredients

Glutinous rice (mochi rice), Short-grain rice, Soybeans, Sesame seeds (goma), Salt

"Akebono Soybeans" have been cultivated in the Akebono region of Minobu Town since the Meiji era.

Where it is made

Minobu-cho

Main ingredients

Akebono Soybeans

"Anbin" is a local specialty in Kyonan area.

Where it is made

Kyonan Area

Main ingredients

Sweet potato flour, wheat flour, sweet potato, sweet red bean paste

In Yamanashi Prefecture, "Imogara" is a commonly consumed food that is made from the peeled skin of various types of taro, such as Yattsu-Atama and Akameimo, or from the peeled stems of Hasuimo…

Where it is made

All of Yamanashi Prefecture

Main ingredients

Sweet potato stalk, Dried shiitake mushrooms, Cucumber, denbu (=sweet and savory pink fish flakes), Sushi rice, nori (=seaweed)

"Usuyaki" is a type of flour-based dish that allows for flavor variations with different ingredients and is easy to make.

Where it is made

All of Yamanashi Prefecture

Main ingredients

Wheat flour, Chirimenjako (=small dried fish), Green Shiso

“Oshaka kogori” is eaten on Buddha’s Birthday which is on April 8th of each year and is served with “amacha” (=Japanese herbal tea made with fermented five-leaf ginseng leaves).

Where it is made

Kofu City, Kyonan Area

Main ingredients

Soybeans, Soft brown sugar, Salt, Wheat flour, Milk

“Obaku” is made with round barley (barley without outer husk) soaked in water overnight as well as other ingredients such as potato, sweet potato, daikon radish, “satoimo” (=Japanese taro), and…

Where it is made

Kyoutou, Kyonan, Fuji, and eastern Areas

Main ingredients

Round barley, Rice, Potato, Daikon radish, Red kidney beans, Sweet potato, “Satoimo” (=Japanese taro)

“Urajiro manjuu” is a traditional Japanese confectionary made using fresh leaves of the perennial plant “oyamabokuchi” (=synurus pungens), which grows in the sunny mountainous areas.

Where it is made

Koshu City, Uenohara City

Main ingredients

“Oyamabokuchi” leaves, “Joshinko” (=glutinous rice flour), Glutinous rice, Red bean paste

When ordering “katsudon” in Yamanashi prefecture, the rice dish is served with julienned cabbage and pork cutlet on top.

Where it is made

All of Yamanashi Prefecture

Main ingredients

Pork cutlet, Rice, Cabbage

"Mogura-uri-no-hiyashijiru " is a local dish from the Mogura region in Hayakawa Town, situated at the foothills of the Southern Alps at an altitude of 800 meters.

Where it is made

Hayakawa Town

Main ingredients

Mogura melon, Miso, Myoga, Green Shiso

It is said that on the opening day of Mount Fuji on July 1st, the Goshi (a role of a clergyman) who provides lodging and hospitality to believers visiting for Mount Fuji faith offered 'Simmered…

Where it is made

Fujiyoshida City, Fujikawaguchiko-machi

Main ingredients

Potato, Dried Me-hijiki Seaweed, Sugar, Soy Sauce, Mirin(=sweet rice wine)

"Tsuki no Shizuku" is a painstakingly crafted local confection from Yamanashi Prefecture. It features the representative grape variety of the region, the "Koshu grape."

Where it is made

Koshu City, Kofu City

Main ingredients

Sugar, Koshu Grape

"Basashi" is a simple dish where raw horse meat is dipped in condiments and soy sauce.

Where it is made

All of Yamanashi Prefecture

Main ingredients

Horse meat, Condiments, etc.

Yugao (evening glories) are a summer delicacy in the Fuji Hokuroku region, and "yugao no miso soup" is frequently served at the dinner table.

Where it is made

Fuji Hokuroku Area

Main ingredients

Yugao (Evening Glory Gourd), Miso

"Nama-yuba" is a coating formed on the surface of boiled soybean milk which is made by boiling soybeans, grinding them, and squeezing them through a cloth.

Where it is made

Minobu Town

Main ingredients

Raw tofu skin

"Shoyu no Mi" is a preserved food that has been passed down in the Ashiyasu region, made by fermenting soybeans and koji (malted rice). It is a local dish unique to the Ashiyasu region.

Where it is made

Ashiyasu Area

Main ingredients

Soybeans, barley koji

"Inobuta Nabe" is a hot pot dish that includes Inobuta meat in sesame miso soup, cooked with plenty of locally sourced vegetables and mushrooms.

Where it is made

Mitomi Area etc.

Main ingredients

Inobuta meat, Napa cabbage, Enoki mushrooms, Fresh shiitake mushrooms, Shimeji mushrooms, Shungiku (edible chrysanthemum leaves), Miso, Sesame oil