Regional food and famous sweets of Yamanashi
Mountain food traditions built around wheat, miso, fruit, and nourishing inland dishes.
Yamanashi is part of the Kanto region. This page lists the guides currently available in English.
11 guides in English
- Fujikawa MimiYamanashi
Mimi folds bite-size pieces of wheat dough into small hollow shapes and simmers them with burdock, taro, pumpkin, carrot, daikon and other seasonal...
- Yamanashi Awabi no NigaiYamanashi
Awabi no nigai gently simmers whole abalone in a seasoned soy broth and lets it absorb the liquid, creating firm yet tender slices with concentrated...
- Yamanashi Koshu KorogakiYamanashi
Koshu korogaki slowly dries peeled persimmons until the flesh becomes dense, amber and honey-sweet while a natural white sugar bloom forms outside.
- Yamanashi KurodamaYamanashi
Kurodama encloses bright green pea paste in a glossy dark layer of brown-sugar yokan, contrasting earthy beans with deep caramel sweetness.
- Yamanashi Tsuki no ShizukuYamanashi
Tsuki no Shizuku encloses individual fresh grapes in a hard white sugar coating, contrasting a brittle sweet shell with juicy, lightly tart fruit.
- Hoto NoodlesYamanashi
Hoto is a Yamanashi noodle stew made with broad, flat wheat noodles simmered directly in a miso-based broth. Pumpkin, root vegetables, mushrooms, and...
- Kofu Tori Motsu-niYamanashi
Kofu tori motsu-ni rapidly cooks chicken liver, gizzard, heart and sometimes immature eggs in a glossy sweet soy sauce.
- Yamanashi OzaraYamanashi
Ozara serves broad, hoto-like wheat noodles chilled beside a warm soy- or miso-seasoned dipping broth containing vegetables, mushrooms and sometimes...
- Yamanashi Seida no TamajiYamanashi
Seida no tamaji cooks small whole potatoes, usually with their skins, until coated in a glossy mixture of miso, sugar and sometimes oil.
- Yamanashi Shingen MochiYamanashi
Shingen mochi presents small soft rice cakes dusted generously with roasted soybean flour and eaten with a separate dark kuromitsu syrup.
- Yoshida UdonYamanashi
Yoshida udon is a specialty of Fujiyoshida known for unusually firm, thick, rustic noodles. A soy, miso, or blended broth commonly holds boiled...