Find a recipe - The Ultimates of Gifu

A-C

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
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

D-F

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

G-I

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It was originally made as a portable food for farming and mountain work

J-L

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

M-O

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

P-R

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

S-U

Salt-grilled ayu (grilled sweetfish)

Salt-grilled ayu is regarded as the king of ayu dishes
Sengoku mame kakimawashi

Kakimawashi is Gifu City's local dish that people make for relatives or other groups gathering together
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
Tsugi jiru (soup)

Also called "kara (chilly) jiru", it is a rare soup dish cooked only in the Meiho area of Gujo city

Local dishes Find a recipe