Kasu-jiru (Soup with a sake lees base) Hyogo “Kasu-jiru” is a local dish which consists of daikon radish, carrots, burdock ro…
Tofumeshi (Tofu and Rice) Hyogo The dish is called "tofumeshi (tofu and rice)," in which ingredients such as boi…
Saba-zushi (Mackerel sushi) Hyogo Saba-zushi is a traditional Japanese dish made from salted mackerel that has bee…
Izushi Sara Soba Hyogo Izushi Sara Soba is a local dish of Izushi Town, Toyooka City, where several pie…
Boiled Snow Crab Hyogo Snow crab is called “Matsuba Crab” in the San'in region and “Echizen Crab” in th…
Banshu Hand-pulled Somen (thin wheat noodles) Hyogo Ibo No Ito, a Banshu soumen characterized by its firm, crisp texture and resista…
Tamba black soybean rice Hyogo Black soybeans from Tamba Sasayama are said to be of the highest quality among b…
Akashiyaki/Tamagoyaki (Akashi style omelet) Hyogo Akashiyaki is a local dish of Akashi City. It is made by mixing flour, dust powd…
Ikanago no kugini Hyogo Ikanago no kugi-ni" is a local dish made by boiling raw ikanago fry in soy sauce…