Regional food and famous sweets of Hyogo

Akashiyaki, called tamagoyaki in Akashi, encloses a piece of octopus in a very soft egg-rich batter and serves the dumplings on a board with warm...

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Hamo-suki simmers professionally bone-cut pike conger and large Awaji Island onion pieces in stock made from the fish trimmings and a sweet soy-based...

Himeji oden is hot oden topped with ginger soy sauce or dipped into it at the table.

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Izushi sara soba serves small portions of buckwheat noodles on five white plates per standard order, with leek, wasabi, grated yam, daikon, and egg...

Katsumeshi places a flattened beef cutlet on rice, covers it with demi-glace-style sauce and serves it on a Western plate with chopsticks.

Kobe Beef is not a generic wagyu name. It applies only to qualifying Tajima cattle produced under Hyogo rules and meeting additional sex, carcass...

Kobe Fugetsudo Gaufres are large, paper-thin round wafers sandwiching vanilla, strawberry-flavored, or chocolate cream, with a crisp, fragile texture...

Kobe kawara senbei uses wheat flour, sugar and egg rather than rice, pressing a thin sweet batter in tile-shaped molds.

Nagata bokkake slowly braises parboiled beef tendon and konnyaku with soy sauce, sugar, mirin and related seasonings until tender. It is also called...

Tako meshi cooks octopus with seasoned rice along the Setouchi coast; Akashi is especially associated with Akashi octopus.

Tamba black soybean rice cooks the region's large Tamba-guro beans with rice and may turn the grains pale reddish-purple.

Botan nabe simmers sliced wild boar with napa, leek, burdock, mushrooms and tofu in a mainly miso-based broth in Tamba Sasayama.

Tansan senbei are very thin, round wafers baked with carbonated spring water from Arima Onsen. The name does not mean that they fizz in the mouth...