Regional food and famous sweets of Yamanashi

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Awabi no nigai gently cooks whole abalone in soy-based broth and lets the meat absorb it. Thin slices combine firm tenderness, shellfish savoriness...

Koshu korogaki peels, hangs, massages and tray-dries large astringent persimmons such as Koshu Hyakume until dense and amber with a natural white...

Mimi is a Toka, Fujikawa Town dish of thin square wheat dough pinched at adjacent corners like a winnowing basket and simmered with root vegetables in...

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Kofu tori motsu-ni quickly cooks chicken liver, gizzard, heart, and sometimes immature egg yolks in a sweet soy reduction. Its lacquered glaze and...

Seida no tamaji cooks small skin-on potatoes, first sautéed or fried, in dashi, miso and sugar until a glossy sauce clings.

Houtou simmers broad fresh wheat noodles directly with pumpkin, roots, greens, mushrooms, and fried tofu in miso broth, letting the flour thicken the...

Ozara, also called odara, is a Yamanashi dish of wheat noodles slightly narrower than hoto, boiled separately, rinsed cold and dipped into warm...

Yamanashi's Shingen-mochi sweets pair small soft mochi pieces with abundant roasted soybean flour and separate dark sugar syrup. Kinseiken's product...

Yoshida no Udon from Fujiyoshida uses unusually thick, hard noodles in soy, miso or blended broth, commonly with boiled cabbage and sweet-savory horse...