Hyogo

  • Kobe Beef Steak

    World-renowned brand beef steak featuring melt-in-mouth texture and elegant sweetness.

    Only cattle meeting strict standards from Tajima beef stock may be called Kobe Beef. The marbling fat has a low melting point, releasing rich umami the moment it enters your mouth. Traditional teppanyaki style includes chef performances as part of the enjoyment. Pairs wonderfully with red wine or Kobe wine. While expensive, small-portion lunch courses offer more accessible tasting.

  • Akashiyaki (Tamagoyaki)

    Fluffy batter dipped in dashi broth, originating from Akashi City as the original takoyaki.

    Made with wheat flour and plenty of eggs, local octopus is added and cooked in round copper molds. Rather than sauce, diners dip them in light Japanese-style dashi made from kelp and bonito. Soft outside with creamy inside texture makes them easy to eat for children to elderly. Locally called tamagoyaki. Freshly grilled aroma pairs perfectly with dashi fragrance.

  • Ikanago no Kugi-ni

    Spring tradition of small sand lance simmered in sweet-spicy ginger soy sauce as preserved food.

    Fresh young sand lance from Seto Inland Sea is simmered glossy with soy sauce, sugar, mirin, and ginger. Called kugi-ni because the simmered broth makes them glisten black like nails (kugi). Each household has its own seasoning, cherished as spring greeting gifts to distant relatives. Pairs excellently with hot rice and makes ideal sake accompaniment. Freshness is key, making it a precious delicacy produced only during the brief fishing season.

  • Himeji Oden

    Local-style oden eaten with ginger soy sauce.

    Ingredients simmered in Kanto-style kelp-bonito dashi are plated and topped with sweet-spicy soy sauce containing grated ginger. Fragrant ginger warms the body from within during cold seasons. Besides konjac, daikon, and satsuma-age, chicken items like hineppon are popular. Served year-round at izakaya and food stalls, with especially high demand during autumn festival season.

  • Matsuba Crab

    Male snow crabs caught off Tajima coast. Winter-only luxury delicacy.

    Snow crabs landed at Tajima ports (Kasumi, Shibayama, Tsuiyama) are called Matsuba Crab, branded through strict tag management. Boiled, sashimi, charcoal-grilled, crab sukiyaki offer diverse preparations, with live crab sweetness being exceptional. Limited fishing season from November opening to late March fills winter hot spring towns with all-you-can-eat crab course meals. Females called Seko-gani are prized for their roe.