Search by region - The Ultimates of Gifu

Gifu Area

Ayu meshi (sweetfish and rice)

Prepared by boiling whole grilled ayu with rice
Ayu nare zushi (sushi)

The unique flavor of sweetfish and lightly cooked porridge can enhance one's appetite in the hot summer season
Kaki namasu

Dried persimmons are added to pickled daikon and carrot to make this dish, local to the Gifu, Seino, and Chuno regions
Pickled aka datsu (pickles)

"Datsu" refers to the stem of taro, while red datsu is "aka datsu"
Sengoku mame kakimawashi

Kakimawashi is Gifu City's local dish that people make for relatives or other groups gathering together

Seino Area

Kaki namasu

Dried persimmons are added to pickled daikon and carrot to make this dish, local to the Gifu, Seino, and Chuno regions

Chuno Area

Ayu meshi (sweetfish and rice)

Prepared by boiling whole grilled ayu with rice
Ayu zohsui (rice porridge with sweetfish)

The unique flavor of sweetfish and lightly cooked porridge can enhance one's appetite in the hot summer season
Imo mochi (taro cake)

This relish used to be used to add stickiness to rice with taro when sticky rice was still an expensive commodity
Kaimochi ohagi (rice wrapped with sweet bean paste)

This type of ohagi is made by roughly pounding boiled rice and taro together
Kaki namasu

Dried persimmons are added to pickled daikon and carrot to make this dish, local to the Gifu, Seino, and Chuno regions
New Year’s Eve gozzo

It is popular in the Chuｎo, Tono, and Hida regions as an indispensable dish during the year-end and New Year holiday season
Pickled aka datsu (pickles)

"Datsu" refers to the stem of taro, while red datsu is "aka datsu"
Pickled vegetable misoni

Our wise ancestors created this dish so that nothing went to waste during cold winters, when ingredients were scarce

Tono Area

Imo mochi (taro cake)

This relish used to be used to add stickiness to rice with taro when sticky rice was still an expensive commodity
New Year’s Eve gozzo

It is popular in the Chuｎo, Tono, and Hida regions as an indispensable dish during the year-end and New Year holiday season

Hida Area

Hatsu-Uma Dango

Every year, on the first day of the Horse in February of the lunar calendar, each family makes cocoon-shaped dumplings
Kanroni of natsume (sweet-boiled jujube fruits)

It is too difficult to resist taking going back for seconds when offered as sweets with tea or as a snack
New Year’s Eve gozzo

It is popular in the Chuｎo, Tono, and Hida regions as an indispensable dish during the year-end and New Year holiday season
Nita kumoji (boiled pickles)

This item was created out of the effort to make good use of food materials
Sasanoko (bamboo shoot) dishes

"Sasanoko" (bamboo shoot-like parts that grow from the underground stems of bamboo grass) is an essential ingredient for events in the Hida region
Simmered koro imo (small potatoes)

It is a dish born from the desire to cherish and eat small leftover potatoes that could not be sold

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