Japanese Cuisine - Local cuisine
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 little sugar and finis...
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 skewers, applying dengaku...
Miyagi Zundamochi
Zundamochi is a mixture of green soybeans (edamame) before soybeans are boiled in salt and crushed in a mortar, added sugar and mixed into rice cakes. It has been used as a hous...
Shimotsukare
On the first day of February (the first morning of the afternoon of February), it is an event meal that is served to Inari Shrine along with red rice. A thankful dish called luc...
Mikuni Burger
Mikuni Burger is a specialty hamburger made with local ingredients from Fukui Prefecture. Minced meat patties made from blocks of beef from Fukui prefecture and domestic pork, ...
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 Meiji period due to th...
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, Gifu prefecture, the ...
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, and the perfect bal...
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” and “pine tree”, a spe...
Katsuyama oyaki
“Oyaki” loved by Katsuyama citizens is a Japanese confectionary made by wrapping slightly sweet azuki bean paste in mochi kneaded with mugwort and baked until browned. The savo...