Regional food and famous sweets of Gifu

Ayu gashi folds a thin, softly griddled cake around a long strip of gyuhi and adds an eye, fins and tail to resemble an ayu sweetfish from the Nagara...

Hoba-zushi wraps vinegared rice with salted fish, river fish, mountain vegetables, ginger or shiitake in a broad magnolia leaf.

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Genkotsu is a Hida sweet made by kneading kinako with starch syrup, rolling the dough into a rope, and cutting it into bite-size pieces. Some makers...

Hoba miso grills miso, scallion and mushrooms on a dried magnolia leaf over a small tabletop flame. The leaf perfumes the bubbling miso, which is...

Takayama ramen pairs thin curly noodles with a pale-brown soy broth and restrained toppings such as chashu, menma and scallion.

Tsukemono steak sautés Hida's fermented Chinese-cabbage pickles on an iron plate, binds them with egg and often finishes them with bonito flakes and...

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Nakatsugawa kuri kinton is an autumn confection from eastern Gifu made by cooking mashed chestnuts with a small amount of sugar and shaping each...