Regional cuisine of Gifu region
Tomato bowl
“Tomato bowl,” born at Gero Onsen, a famous hot spring in Gifu Prefecture, is a new type of local cuisine filled with local ingredients and ingenuity. Its ch...
Gohei Mochi
Goheimochi is a local dish that has been popular since ancient times in the mountainous areas of Gifu and Nagano prefectures. Lightly eat glutinous rice and ...
Magnolia leaf miso
In the Hida region, magnolia leaves that have fallen in the fall have been collected and used as cooking utensils. Magnolia trees are large deciduous broa...
Ayu confectionary
Ayu confectionary is a famous confectionary from Gifu in the shape of sweetfish swimming in the Nagara River, wrapped in castella dough. Gifu prefecture is ...
Kurikinton
Kurikinton is a local confectionary with ties to Gifu's Mino region. It is a simple, heartwarming chestnut confectionary made by combining chestnuts and a li...
Kusamochi
Kusamochi (kusamochi) is a popular confectionary known as a specialty of Kaizu City. The richly flavored mochi dough made with natural wormwood has a strong...
Misogi dango
Miso dango is a traditional confectionary from Hashima City. It is a simple dish made by wrapping koshian in rice flour dumpling dough, putting it on 2 skewe...
Water manju
Since ancient times, Ogaki has been blessed with rich groundwater and is known as the “City of Water.” “Water manju” was created in the latter half of the Me...
Tsukemono steak
Tsukemono steak is a local dish from the Hida region of Gifu prefecture. The normal way to eat tsukemono is often to eat it as it is, but in Hida Takayama, G...
Mitarashi dango
Mitarashi dango are skewer dango topped with kudzu bean paste, a sugar soy sauce, which is widely popular in Gifu prefecture. Most of them are sweet sauces,...
