Takayama Ramen

In the heart of Japan's enchanting Hida Takayama region lies a culinary gem that embodies the essence of local nature, traditions, and culture – Takayama Ramen. The cornerstone of this culinary masterpiece is its soy sauce broth, infused with the essence of Japanese-style dashi broth. Each sip evokes a symphony of umami flavors, a harmonious blend of tradition and innovation that tantalizes the taste buds and warms the soul.

But the magic of Takayama Ramen doesn't end with its broth. Nestled amidst the steaming noodles are thin, curly strands that serve as the perfect canvas for the rich flavors to dance upon. The ingredients sourced from nearby farms and forests are a reflection of the area's bountiful offerings.

if you find yourself wandering the streets of Takayama City, don't miss the opportunity to indulge in a bowl of this beloved local delicacy.

Mitarashi Dango (rice dumplings on a skewer glazed with soy sauce)

For over six centuries, Mitarashi Dango has been a beloved staple in the hearts and palates of locals and travelers alike. These delectable rice dumplings, skewered and glazed with soy sauce, hold the distinction of being one of the very first preserved foods ever enjoyed.

As you indulge in the simple pleasure of Mitarashi Dango, take a moment to appreciate the centuries of tradition and craftsmanship that have gone into each skewer. Whether enjoyed as a midday snack or a sweet ending to a day of exploration, these humble rice dumplings are a reminder of the rich tapestry of flavors that await in Hida Takayama.

Hida Soba Noodles

Nestled in the crisp, mountainous terrain of Hida Takayama, where the morning chill gives way to the warmth of the day, lies a culinary treasure waiting to be discovered – Hida Soba Noodles.

Takayama's unique climate, with its significant temperature fluctuations between morning and evening, creates the perfect conditions for cultivating high-quality buckwheat seeds. It's no wonder then that noodle making thrives in this region, offering visitors the opportunity to savor the delights of homemade soba noodles unlike any other.　The buckwheat seeds, nurtured by the fertile soil and cool mountain air, embody the essence of the region, while the art of soba making pays homage to centuries of culinary craftsmanship.

if you find yourself wandering the streets of this charming town, be sure to seek out a bowl of these exquisite noodles. Let their savory goodness and rich history envelop you in the warmth and hospitality of Hida Takayama, leaving you craving for just one more taste.

Hōba (Magnolia Leaf) Miso 

Hō ba miso is a local dish in Hida, Gifu Prefecture, where miso is placed on top of the dead hoba and grilled.

The origin has not been revealed, but it is said that during the cold winter in Hida, frozen pickles were melted and warmed on Hōba leaves using a fire in the hearth, and miso was added to them before eating.

Hō is a tree that grows naturally in the mountain forests of Hida Takayama region. It is a tree that blooms large white flowers every year in the rainy season. the leaves is very large and close to 10 cm to 30 cm. In late autumn, it starts to frost in Hida Takayama, and around that time, Hō sheds its leaves. The collected leaves are soaked in salt water for about 3 days and then dried in the shade.

The winter in Hida was very severe, and vegetables often froze.

In such a case, it is said that they used to cover the fire in the fireplace in their houses, spread Hōba, put the frozen vegetables on top, and then melt and grill them while eating.

it's a celebration of resilience, resourcefulness, and the enduring spirit of Hida Takayama. Each bite of this rustic delicacy is a journey back in time, a reminder of the ingenuity and connection to nature that sustained generations through the harshest of winters.

Tsukemono(Pickled Vegetables)

In the picturesque town of Takayama, nestled amidst the snow-capped peaks of Japan's Hida region, a culinary tradition as old as time itself thrives – pickled vegetables. As the winters stretch long and cold, locals have turned to the art of pickling to preserve the bounty of the harvest season and infuse their meals with bursts of flavor.

　What sets Takayama's pickled vegetables apart is not just their taste, but the meticulous care and attention to detail that goes into their preparation. Locally sourced ingredients, hand-picked at the peak of freshness, are carefully washed, sliced, and submerged in a brine of salt, vinegar, and spices. Over time, these humble vegetables undergo a magical transformation, their flavors deepening and intensifying with each passing day.

Fruit and Vegetables

Nestled amidst the mist-shrouded mountains of Japan's Hida region, Takayama is a haven of natural abundance, where the crisp mountain air and pure, fresh water nurture a cornucopia of fruits and vegetables unlike any other.

Blessed with a climate characterized by significant temperature fluctuations between day and night, Takayama provides the perfect conditions for cultivating a diverse array of produce. From the lusciously sweet tomatoes to the tender, bitterness-free spinach, the region boasts an impressive selection of vegetables that are as delicious as they are nutritious. In fact, Takayama's tomatoes are so remarkably sweet that they rival even the most decadent of fruits, while the spinach, tender and vibrant, can be enjoyed raw, bursting with flavor and vitality.

But it's not just the vegetables that thrive in Takayama's fertile soil – the region is also renowned for its exquisite fruits, each one a testament to the rich tapestry of flavors that nature has to offer. From juicy peaches and crisp apples to succulent pears and fragrant melons, Takayama's orchards abound with a bounty of seasonal delights, each one a symphony of sweetness and freshness.

Hida Beef

Nestled within the picturesque landscapes of Gifu Prefecture's Hida region lies a culinary treasure revered by gourmands worldwide – Hida Beef. Renowned for its unparalleled quality and exquisite taste, Hida Beef is the epitome of Japanese culinary excellence, earning accolades as Japan's Best Beef time and time again.

What sets Hida Beef apart is not just its name, but the meticulous care and craftsmanship that goes into its production. Raised exclusively in the Hida region, Japanese black cattle are carefully bred and nurtured in harmony with the pristine natural surroundings.

Each bite is a symphony of flavor, a testament to the unrivaled quality of beef that only the Hida region can produce. Whether savored as a perfectly grilled steak or enjoyed in the traditional "shabu-shabu" style, where thinly sliced beef is delicately cooked by dipping into hot water, Hida Beef delights the senses and leaves a lasting impression.

Tsukemono Steak 　

In the frosty embrace of winter in Hida Takayama, there's a culinary delight that warms the soul and tantalizes the taste buds – Tsukemono Steak. This humble yet hearty dish, born out of necessity and ingenuity, embodies the spirit of survival and the rich food culture nurtured by the local nature.

Surrounded by high-altitude mountains, the satoyama in the county where the winter is bitterly cold created a unique food culture. Among them, the fermented food "pickles" have been appreciated as a staple food to survive the winter when ingredients are difficult to obtain.

As you savor each mouthful of Tsukemono Steak or marinated steak, it's impossible not to marvel at the ingenuity and wisdom of the local people, who have transformed simple ingredients into culinary masterpieces to survive the harshest of winters. So, dear reader, let your taste buds journey through the flavors of Hida Takayama, where tradition, innovation, and the warmth of community come together in every delicious bite.

Pickles Tsukemono may not be steak.　But the locals called it steak.　you can find the wisdom of living in the past.

Doburoku 

Doburoku (Unrefined sake) is a type of traditional Japanese sake that is fermented from rice, malted rice and water, but has not undergone the straining process.

Japanese sake is generally a traditional sake made by brewing from rice and water. Seishu 'originally meant clear sake, and its antonym is dakushu, which means muddy sake. Dakushu is a sake that has not undergone the process of straining and is generally called 'Doburoku.'

Religious events such as praying for a good harvest, and regions

you can enjoy the doburoku made from locally grown rice in Ichinomiya and served at Shinto rituals and ceremonies at Hida Ichinomiya Minashi-jinja Shrine. Doburoku is designated as a special ward by the Cabinet.

Hida Momo（Hida　peach)

The climate in Hida is very warm and cold, and the peaches grown here are very sweet and juicy. In Kokufu, peach cultivation covers 28 hectares, or 40% of Hida. The main brands of Hida Peach, Hakuho and Showa Hakuto, start harvesting in early August, and shipments of Kawanakajima Hakuto begin after Obon.

Yomogi（Japanese mugwort） 

Yomogi is a perennial plant belonging to the genus Mugwort in the family Asteraceae and is one of the representative spring wildflowers.

It is called the "queen of herbs." Yomogi has a strong hemostatic effect and can be rubbed on injuries, but it is also good for nosebleeds, hematemesis, melena, hemorrhoids, etc., and can be used internally to deal with a wide range of internal and external bleeding.

Yomogi is used for tea, herbs, massage oil, and rice cakes.

It is said to have been the first grass to grow in this world, and it was considered to be a grass with very strong spiritual power, so it was used not only for food but also for protection against evil spirits in various places.

Kuguno Apple Pie

The specialty of Kuguno is Hida apples, which are harvested from autumn to winter. The winter limited sweets "Kuguno Apple Pie," which uses more than 4 whole apples, is gaining a great reputation. There are many repeat customers who come every year to look forward to its release, and now it is known as a specialty of Kuguno.

Dobujiru

Dobujiru is a traditional dish made from ground soybeans.