Regional cuisine of Yamanashi region
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Nama Yuba (Fresh Soy Milk Skin)
Nama Yuba (生湯葉, fresh soy milk skin) is made by boiling and crushing soybeans to produce soy milk, then simmering the soy milk to create a delicate film o...
Kōfu Torimotsu-ni
Kōfu Torimotsu-ni, enjoyed in Yamanashi Prefecture, was once a hidden local favorite. Its savory seasoning has earned praise as a topping for rice and as a c...
Shika Curry
Shika Curry is a specialty of Lake Motosu and Lake Shōji. Venison has a lighter taste than beef and is appealing for being low in calories and high in protei...
Ozara
Ozara is a chilled noodle dish based on hōtō, a regional specialty of Yamanashi Prefecture. The noodles, served cold, are about halfway in thickness between ...
Koshu Wine Beef
Compared with beef from cattle raised on conventional feed, Koshu Wine Beef is said to oxidize less, resulting in tender, lean meat. It also has less of a st...
Mimi Udon
Wheat flour is kneaded and rolled out, then cut into squares. Two neighboring corners of each square are pinched together to make a shape resembling an ear. ...
Yoshida Udon
Yoshida Udon is a local specialty representing Fujiyoshida City in Yamanashi Prefecture, known for its exceptionally firm, chewy noodles. The wheat’s savory ...
Hōtō
Hōtō is a local specialty of Yamanashi. This simple dish features flat noodles made from kneaded wheat flour, simmered in miso broth with ingredients such as...
Seisenryo Soft Serve
Seisenryo Soft Serve has become so famous that it is often synonymous with soft serve itself. It is served at the well-known Seisenryo Jersey Hut in Yamanash...
