Search by area - The Ultimates of Gifu

Gifu Area

Ijira ohmi gaki (dried persimmons)

It is known as Ijira-rengaki (peeled persimmons skewered in groups of three, connected with a string and then dried, from Ijira district)
Juroku sasage (sixteen beans)

Long, thin green beans. For ohitashi (boiled, with bonito-flavored soy sauce dressing) and ae-mono (dressed with miso (soybean paste) or other sauce)
Kobo imo (potato)

It is a small potato with a unique flavor and texture
Kuwanoki mame (mulberry bean)

The pods and beans have red splashed patterns
Makuwa uri (melon)

It is a gourd with a pleasant aroma
Moriguchi daikon (radish)

It can grow over a meter long. It can be eaten as kasu-zuke (pickled in sake lees)
Sengoku mame (bean)

It is good dressed with miso (soybean paste)
Shima gobou (burdock)

Unique flavor and crispy texture
Tokuda negi (leek)

It is a welsh onion nurtured in the climate and soil
Toukurou ginnan(ginkgo nut)

It weighs about twice as much as a common ginkgo nuts
Toukurou ginnan(ginkgo nut)

It weighs about twice as much as a common ginkgo nuts

Seino Area

Kasuga Beans

The whole pod can be eaten, or it can be eaten as dried beans
Kasuga cucumber

Thick cucumbers that go well as su-no-mono (vinegared dishes) and stir-fried dishes
Kasuga Haruna

An Ingredient that has Long been on the Spring Table, Especially in the Kasuga Region
Konburi (asatsuki chive bulbs)

It has a crisp texture and irresistible spicy kick
Sawa azami (thistle)

You can enjoy the simple aroma and crispy texture when it is boiled in water

Chuno Area

Doujou hachiya gaki (persimmon)

Its history dates back to the Kamakura period
Nishigata imo (taro)

It is a taro that is viscous and is easy to store
Washimi kabura (turnip)

The people of Gujo make it into delicious pickled dishes

Tono Area

Ajime koshou (pepper)

It was named after Niwaella delicata (species of loach)
Beni udo (red udo, plant related to ginseng)

Tempura, goma-ae (dressed with ground sesame sauce), stir-fry
Hanbara kabocha (pumpkin)

It is a small pumpkin used to make sweets
kiku gobou (root vegetable)

Also called “kiku (chrysanthemum) gobou” since its cut end resembles a chrysanthemum flower
Kiku imo (chrysanthemum potato)

The pattern of its cut section resembles the flower of the kiku (chrysanthemum), and therefore it came to be known as “kiku imo”
Nishigata imo (taro)

It is a taro that is viscous and is easy to store
Seto no takenoko (bamboo shoot)

The environment and management grow good-quality bamboo shoots

Hida Area

Aki shima sasage (bean)

It is called aki (autumn), shima (stripes), and sasage (cowpeas)
Hida beni kabu (red turnip)

It can be pickled
Hida ippon futo negi (fat leek)

It is a sweet, soft, and thick welsh onion
Kokufu Eggplant

Large eggplants suitable for grilling
Kunogawa kabura (turnip)

It is a turnip with reddish roots, leaves, and stems
Minami Hida fuji gaki (persimmon)

The people of Gero make it into delicious dried persimmons
Takahara sansho (Japanese pepper)

It is smaller than the common sansho (Japanese pepper), but it is spicy
Tanekura beni cabu (red turnip)

It is a vivid reddish purple turnip

Traditional Vegetables of Hida / Mino Search by region