Regional cuisine of Hyogo region
Himeji Oden
Himeji Oden (姫路おでん, Himeji oden) is a unique way of enjoying oden, a popular Japanese simmered dish, with ginger soy sauce. There are two main ways t...
Kakogawa Katsumeshi
Kakogawa Katsumeshi (加古川かつめし, Kakogawa katsumeshi) is a cherished local specialty enjoyed primarily in Kakogawa City, Hyogo Prefecture. This dish trac...
Awajishima Burger
Awajishima Burger (淡路島バーガー) is a special title reserved for burgers made exclusively on Awaji Island, born from the desire to share the island’s culin...
Ikano-go no Kugini
Ikano-go no Kugini (いかなごのくぎ煮) is a traditional dish from Hyogo Prefecture, made by simmering freshly caught baby sand lance fish in a flavorful mixtu...
Sobameshi
Sobameshi (そばめし) is a unique dish originating from Kobe, Hyogo Prefecture. It combines finely chopped stir-fried noodles (yakisoba) and rice, cooked toge...
Kobe Beef Steak
Kobe Beef (神戸牛, Kobe gyu) is a renowned brand of beef derived from Tajima cattle, a breed of Japanese Black cattle raised in Hyogo Prefecture. Only meat t...
Ibonoito
Ibonoito (揖保乃糸, Ibonoito) is a proud specialty from the Banshu region along the Ibo River in the southwestern part of Hyogo Prefecture. It is recognized ...
Akashiyaki
Akashiyaki (明石焼き) is a beloved traditional dish from Akashi City in Hyogo Prefecture. This light snack is made from eggs, “ukiko” (a type of starch flour...
Kobe croquettes
“Kobe croquettes,” which originated in Kobe City, Hyogo Prefecture, are luxurious croquettes using high-quality potatoes and carefully selected ingredients. ...
jabu-shabu
The local dish “jabu” from Shinonsen-cho, Mikata-gun, Hyogo prefecture is a home-cooked dish made by simmering chicken, tofu, konnyaku noodles, burdock root,...
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...
