Regional cuisine of Hyogo region
Kakogawa Katsumeshi
“Kakogawa Katsumeshi” is a local gourmet dish that continues to be loved mainly in Kakogawa City, Hyogo Prefecture. It was born in 1947, shortly after the wa...
Banshu ramen
Banshu ramen is a local ramen popular in the Kita-Harima region centered around Nishiwaki City, Hyogo Prefecture. The biggest characteristic is the “sweet so...
Akashiyaki
Akashiyaki, which is also famous nationwide, is a local cuisine of Akashi City, Hyogo Prefecture, and is a snack that is prepared from chicken eggs, floating...
Ikanago kugi
Ikanago kugi boiled is a local dish of Hyogo Prefecture, which is stewed sweet and spicy with soy sauce, sugar, mirin and ginger. Since late February, when ...
Himeji Oden
In Himeji, we eat oden with ginger soy sauce. The way to eat “Oden to eat with ginger soy sauce” is called Himeji Oden. There are ways to eat ginger soy sau...
Kobe beef steak
Kobe beef is a brand name for beef that can be used instead of the name of Tajima beef if the carcass from Tajima beef (Japanese black type) produced in Hyog...
Ibonoito
The Ibogawa River basin, located in the Banshu region of southwest Hyogo Prefecture, is the production area of “Banshu Somen”, one of Japan's three major som...
Awaji Island Burger
Awajishima Burger is a title given only to burgers made in Awaji Island due to the idea of “I want you to know the food of Awaji Island”. It is a burger fil...
Sobameshi
Sobameshi is a dish of finely chopped soba yaki and fried on a teppan with rice. It is a B class gourmet originated in Kobe City, Hyogo Prefecture. It is sa...