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  • Botan nabe (boar meat hot pot)
    It came to be called "botan" (peony) hot pot since boar meat pieces are arranged on a plate like a peony flower before being put into the pot
  • 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
  • Hatsu-Uma Dango
    Every year, on the first day of the Horse in February of the lunar calendar, each family makes cocoon-shaped dumplings
  • Ikadabae
    It is a local cuisine of sweet stewed freshwater minnow in soy sauce, sugar, sweet sake, and ginger
  • 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
  • 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
  • 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
  • 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
  • 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
All Seasons
  • Arame-maki rolls of crucian carp
    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
  • Ayu uruka (salted sweetfish)
    "Uruka" refers to salted and fermented internal organs of sweetfish, and is used as an appetizer for drinks or as a secret ingredient in dishes
  • Bijo mochi (beautiful woman’s rice cake)
    It has a distinct chewy texture and does not easily fall apart when boiled
  • 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
  • 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
  • Imo dengaku (taro baked with miso paste)
    Whether it is sticky or fluffy, it goes extremely well with grilled, savory miso paste
  • Jinenjo (Japanese yam) dishes
    Dishes using Japanese yam have long been favoured in mountainous regions as the taste of autumn in soups and deep fried cookings
  • Kanboshi daikon (Japanese radish dried in cold weather) dishes
    Japanese white radish is cut into round slices, skewered, and dried under the eaves around January and February when temperatures drop below freezing
  • Kanten (agar) dishes
    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
  • Karasumi (sweets)
    It has been used as an offering for the Dolls Festival and as an everyday sweet in the Tono Region
  • Keichan (chicken dish)
    The sauces were made from miso paste, soy sauce, or salty seasonings, and the meat was grilled with vegetables for a variety of chicken dishes
  • Kingyomeshi
    A traditional local dish that has long been enjoyed in the Unuma area of Kakamigahara City, Gifu Prefecture, where carrots are grown in great numbers
  • Komo dofu (tofu)
    It is characterized by the pattern of the straw mat seen on the tofu surface
  • Mitarashi dango (dumpling)
    The flavor of scorched soy sauce whets the appetite of tourists visiting the region
  • 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
  • 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
  • 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
  • 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
  • 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
  • Yamagobou miso zuke (miso-pickled root vegetable)
    "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
  • Yubeshi (citron sweets)
    It is made by removing the inside of a Yuzu (citron), stuffing miso, walnut, sesame, etc. in it, steaming and drying it
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Division of Agricultural Products and Logistics,Department of Agriculture,Gifu Prefecture
2-1-1 Yabuta-Minami, Gifu City, Gifu Prefecture, Japan 500-8570
TEL: +81-(0)58-272-1857
FAX: 058-278-2682
E-mail: c11444@pref.gifu.lg.jp

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