Local dishes
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  • Funa miso (fish cooked with miso)
    One of them is "funa miso" in which lightly grilled crucian carps are boiled with miso paste, sugar, soy beans and so on, which then serves as a preserved food in winter time
  • Goheimochi (skewered sweet rice cakes served with soy sauce and miso)
    It is said that it originated when rice was crushed, wrapped around a piece of wood, grilled, and dipped in miso (soybean paste) to eat
  • Grilled catfish
    Catfish is a white fish with tender and flavorful meat and lighter fat than eel
  • Gujo pickled wasabi
    It is made by rubbing Japanese horseradish with salt, pouring boiling water over it, and pickling it thoroughly in a stock and soy sauce mixture or a sauce made of sake, soy, and vinegar
  • Hatsu-Uma Dango
    Every year, on the first day of the Horse in February of the lunar calendar, each family makes cocoon-shaped dumplings
  • Hebo (wasps) dishes
    In mountainous areas far away from the seas, hebo has been consumed as a precious supply of protein by sweetening and boiling it in soy sauce or cooking it with rice
  • Hohba miso (miso grilled on a magnolia leaf)
    In the Hida region, the fallen leaves of Japanese magnolia were collected in autumn and utilized as a cooking tool
  • Hohba mochi (rice cake wrapped with a magnolia leaf)
    In the Hida region, each household makes "Hohba mochi (rice cake)" in the summer holiday season by wrapping freshly pounded mochi with Japanese magnolia leaves
  • Hohba zushi (sushi)
    It was originally made as a portable food for farming and mountain work
  • Ikadabae
    It is a local cuisine of sweet stewed freshwater minnow in soy sauce, sugar, sweet sake, and ginger
  • Imo dengaku (taro baked with miso paste)
    Whether it is sticky or fluffy, it goes extremely well with grilled, savory miso paste
  • 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
  • Misogi dango (dumpling)
    It is said that if you eat this dumpling, you will spend the remaining half year in good health, and it has been popular for many years
  • Mitarashi dango (dumpling)
    The flavor of scorched soy sauce whets the appetite of tourists visiting the region
  • Mizu manju (water sweet bun)
    The refreshing sight of them lined up in the water has become an Ogaki summer staple
  • Moroko sushi (cooked river fish sushi)
    Its finely bitter taste is unforgettable to those who experience it
  • Motai Iburi-Dofu
    Because it lasts for a long time and is not bulky, it was a treasured food for crossing steep mountains
  • Mukago rice
    Mukago (a small fruit that forms at the base of a Japanese yam leaf) has a mild taste similar to that of yam, and can be eaten raw
  • Myoga Zushi(sushi)
    A traditional local dish of vinegared rice garnished with vinegar-pickled myoga ginger, butterbur, salmon and other ingredients, and then wrapped in myoga leaves
  • Myouga bochi (sweets)
    This simple local food is characterized by the flavor of myouga leaves permeating the mochi cake
  • Namban-ni (boiled pepper)
    Namban-ni (boiled pepper), made from young leaves and fruits of red pepper boiled in soy sauce, sugar, etc., is a traditional home dish in this region
  • 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
  • Nezushi (fermented sushi)
    It is made by mixing ingredients such as trout, Japanese white radish, and carrots with rice and Koji (a preparation made by growing a kind of mold on boiled rice), then letting them sit for about half a month to ferment
  • Nishin Zushi(sushi)
    It is treasured as a staple food in snowy regions that makes up for the lack of animal protein during winter
  • Nita kumoji (boiled pickles)
    This item was created out of the effort to make good use of food materials
  • Salt-grilled ayu (grilled sweetfish)
    Salt-grilled ayu is regarded as the king of ayu dishes
  • 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
  • Sengoku mame kakimawashi
    Kakimawashi is Gifu City's local dish that people make for relatives or other groups gathering together
  • 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
  • Suttate dishes (bean soup)
    It is a soup made by adding miso (soybean paste), soy sauce, and other ingredients to "suttate," which is made by grinding boiled soybeans with a stone mill
  • Tama (ball) miso
    It is made by steaming and crushing soybeans, rolling them, drying them, adding salt, rice malt, and water to them, and aging them for several years
  • Tempura manju (deep-fried sweet bun)
    In the Hida region, manju was deep fried in a light batter on festivals or the new year holiday
  • Tochi mochi (horse chestnut rice cake)
    Tochi mochi is made by boiling tochi fruits and sticky rice together to allow the unique flavor of tochi to characterize the dish
  • Tofu steak
    "Tofu steak" is prepared by frying tofu on a pan and enjoyed steaming hot. It has become highly popular as a tourist attraction of the Hida region
  • Tsugi jiru (soup)
    Also called "kara (chilly) jiru", it is a rare soup dish cooked only in the Meiho area of Gujo city
  • Tsukemono (pickles) steak
    It is said that it originated when leftover pickled vegetables were stir-fried and eaten