The Arame-maki rolls of crucian carp, which are rolls of crucian carp wrapped in arame (a kind of seaweed), is a dish still popular and much-loved in the community to this day
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
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
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
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
Agar making is popular in Yamaoka Town, Ena City, and takes advantage of the climate which has a large temperature difference between morning and evening
A traditional local dish of vinegared rice garnished with vinegar-pickled myoga ginger, butterbur, salmon and other ingredients, and then wrapped in myoga leaves
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
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
"Yamagobou" refers to the roots of a thistle family plant, and is also called "kiku (chrysanthemum) gobou" since its cut end resembles a chrysanthemum flower
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Local dishes
Traditional Vegetables
Morning Markets / Farmers' Markets
