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,...
Hida Takayama Ramen
Takayama ramen is a type of ramen that is mainly eaten in Takayama City, Gifu Prefecture. The soup is light soy sauce based on chicken, and the noodles are s...
Kakamigahara Kimchi
Kakamigahara Kimchi is a specialty dish of Hamigahara, which is characterized by the fact that it contains a special product of Kakamigahara city “carrot” an...
Salt-grilled sweetfish
In Gifu Prefecture, where many mountains are towering, there are clear streams throughout the country, and it is one of the best sweetfish in Japan. The eati...
Hoba-zushi
It is a local dish of Gifu Prefecture with vinegar rice wrapped in park leaves. It is said that it has a bactericidal effect and can be eaten without dirty h...
Uramura Kaki
Uramura Oyster is cultured in Ikuura Bay in Uramura Town, Toba City, Mie Prefecture. Oysters are located at the mouth of the estuary, and Ikuura Bay is a reg...
