Regional food and famous sweets of Hyogo
Port-city exchange, the Seto Inland Sea, Tajima cattle, mountain farming, and sake brewing create unusually broad food traditions.
Hyogo is part of the Kansai region. This page lists the guides currently available in English.
15 guides in English
- AkashiyakiHyogo
Akashiyaki is an Akashi specialty of soft, egg-rich dumplings containing octopus. Locally they are also called tamagoyaki, although they are quite...
- Ako Shioami ManjuHyogo
Shioami manju encloses smooth bean paste in a fine, pale outer layer and uses a measured touch of salt to sharpen the sweetness rather than make the...
- Arima Tansan SenbeiHyogo
Tansan senbei are paper-thin round crackers made from flour, sugar and starch with leavening, baked rapidly in molds for a brittle snap and mild...
- Awaji Hamo-sukiHyogo
Hamo-suki simmers carefully bone-cut pike conger with sweet Awaji Island onions and other vegetables in a seasoned hot-pot broth.
- Himeji OdenHyogo
Himeji oden serves familiar simmered ingredients such as daikon, egg and fish cake with ginger soy sauce poured over them or used as a dip.
- Hyogo Ikanago no KuginiHyogo
Ikanago no kugini cooks fresh young sand lance in soy sauce, sugar, mirin and ginger without vigorous stirring until the liquid reduces and the fish...
- Izushi Sara SobaHyogo
Izushi soba serves buckwheat noodles across several small white-porcelain plates, allowing diners to order additional plates as they eat.
- Kakogawa KatsumeshiHyogo
Katsumeshi places sliced beef cutlet, or sometimes pork cutlet, over plain white rice and covers it with a shop-specific brown sauce, usually serving...
- Kobe BeefHyogo
Kobe Beef is a tightly defined brand applied only to qualifying meat from Tajima cattle raised in Hyogo and meeting specified carcass, quality, and...
- Kobe BokkakeHyogo
Bokkake slowly braises cleaned beef tendon and konnyaku in soy sauce, sugar, mirin and dashi until glossy, yielding soft gelatinous meat and springy...
- Kobe GaufresHyogo
Kobe gaufres sandwich vanilla, strawberry or chocolate cream between large, round, paper-thin wafers with an airy crisp bite.
- Kobe Kawara SenbeiHyogo
Kawara senbei are firm, sweet wheat-and-egg crackers baked flat or gently curved and often stamped with local scenes, recalling traditional roof...
- Setouchi Tako MeshiHyogo
Tako meshi cooks bite-size octopus with rice in dashi, soy, sake and ginger, or folds separately simmered octopus into seasoned rice, tinting the...
- Tamba Sasayama Botan-nabeHyogo
Botan-nabe fans thin red boar slices like peony petals, then simmers them with napa cabbage, negi, burdock, mushrooms, tofu and konnyaku in a robust...
- Tanba Black Soybean RiceHyogo
Tanba black soybean rice cooks the large black soybeans associated with Tanba-Sasayama together with rice, giving the grains a gentle sweetness, aroma...