Hyogo

  • Kobe Fugetsudo Gaufres

    Classic souvenir of thin-baked crepe wafers sandwiching vanilla and other creams.

    Long-seller born in 1927. Light texture and elegant sweetness popular across generations. Retro-modern tin designs are also collector items.

  • Kobe Pudding

    Melt-in-mouth texture with bittersweet caramel in cup pudding.

    Room-temperature shelf-stable through unique steaming method. Retro packaging perfect for gifts.

  • Awaji Island Onion Soup

    Freeze-dried soup packed with sweet Awaji Island onions.

    Just add hot water for rich soup. Versatile product also usable as cooking seasoning.

  • Banshu Tamaki Anko Butter Sand

    Sable cookies sandwiching sweet bean paste and butter cream.

    Wheat aroma and elegant sweetness pair with both coffee and Japanese tea.

  • Oriental Stork Plushie

    Character goods promoting Oriental Stork conservation in Toyooka City.

    Environmentally conscious product with partial proceeds donated to wild reintroduction efforts.

  • Tajima Beef

    Black wagyu serving as parent stock for Kobe Beef.

    Known for strict bloodline management, with fine marbling and deep red meat richness. Perfect for steaks and sukiyaki.

  • Awaji Island Onions

    Sweet and juicy new onions.

    Island's warm climate and coral-based soil create high sugar content and tender texture, perfect for grilling or salads.

  • Tanba Black Soybeans

    Large-grain luxury black beans with rich flavor.

    Boiled beans are essential for New Year osechi; young harvest Tanba black edamame is a popular autumn-only event.

  • Nada Sake

    Japan's largest sake production area born from miyamizu water and cold brewing.

    National brands like Fukuju, Hakutsuru, and Kiku-Masamune line up, featuring crisp dry flavors.

  • Harima Seaweed

    Fragrant first-harvest nori.

    Raised in Seto Inland Sea's calm currents, featuring strong meltability and sweetness. Also designated as Hyogo prefectural fish.

  • Tanba Chestnuts

    Large-grain premium Japanese chestnuts with exceptional sweetness.

    Popular for roasted chestnuts and Mont Blanc ingredients. Annual autumn chestnut-picking draws families.

  • Awaji Island Red Sea Urchin

    Intensely sweet natural purple sea urchin.

    Only available during summer season with limited catch, making it rare. Perfect for sushi toppings or pasta.

  • Tanba Mountain Yam

    Premium wild yam with strong stickiness.

    Grated tororo has springy texture and rich flavor. Also used in hot pot dishes and Japanese sweets.

  • Kobe Wine

    Local wine brewed from own vineyard grapes at Mt. Rokko foothills.

    Primarily Chardonnay and Muscat Bailey A, featuring refreshing acidity and fruitiness.

  • Banshu Somen

    Traditional hand-stretched somen with strong firmness.

    Dry noodles continuing for over 300 years in Kasai and Tatsuno areas. Summer staple also good for warm noodles.