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
  • 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 zushi (sushi)
    It was originally made as a portable food for farming and mountain work
  • Kaki namasu
    Dried persimmons are added to pickled daikon and carrot to make this dish, local to the Gifu, Seino, and Chuno regions
  • 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
  • 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
  • Komo dofu (tofu)
    It is characterized by the pattern of the straw mat seen on the tofu surface
  • Kuri kinton (chesutnut sweets)
    Chestnut is steamed first and boiled with sugar and then shaped in the shape of a chestnut with a wrinkled tea napkin
  • 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
  • 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
  • Myouga bochi (sweets)
    This simple local food is characterized by the flavor of myouga leaves permeating the mochi cake
  • 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