{"id":1943,"date":"2023-09-26T10:44:22","date_gmt":"2023-09-26T01:44:22","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=1943"},"modified":"2025-07-21T18:07:35","modified_gmt":"2025-07-21T09:07:35","slug":"23052","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/23052\/","title":{"rendered":"5 Local foods in Hyogo | Kobe Beef, Akashiyaki, Himeji Oden, Sobameshi, and Botan-nabe"},"content":{"rendered":"

The highest grade of Japanese beef \u201cKobe Beef\u201d<\/h2>\r\n
\"The<\/div>\r\n

Tajima beef, a black Japanese beef produced in Hyogo Prefecture is called \u201cKobe Beef\u201d. It\u2019s considered a luxury food due to its quality and rarity. Usually eaten as a steak for special occasions, its seasoned with salt and pepper, grilled on an iron plate, and served with sauce or Mustard.<\/p>\r\n

The origin of the Takoyaki \u201cAkashiyaki\u201d<\/h2>\r\n
\"The<\/div>\r\n

Originating for Edo period \u201cTakoyaki\u201d a local special of Tamagoyaki was created. Nationally known as Akashiyaki, the dough is made from flour, jinko, egg, and dashi, with octopus inside. The jinko makes a fluffy dough. Although Takoyaki is eaten with sauce, Akashiyaki is dipped in bonito or kelp broth.<\/p>\r\n

Ginger soy sauce is the key to the taste \u201cHimeji Oden\u201d<\/h2>\r\n
\"Ginger<\/div>\r\n

In Himeji City, there is a custom of eating oden with ginger soy sauce. In 2006, this style was declared \u201cHimeji Oden\u201d. There are two types, Kanto-ni being the first, being thick and sweet. The second is light-season oden, but any oden made with ginger is considered Himeji Oden. Ginger soy sauce is made by ground ginger and dark soy sauce. The oden is eaten with sauce poured over, or dipping the ingredients.<\/p>\r\n

A secret menu has become a popular B class gourmet!\u3000\u201cSoba-meshi\u201d<\/h2>\r\n
\"A<\/div>\r\n

Around 1955, \u201csoba-meshi\u201d was created for a request for stir-fried rice and yakisoba noodles. Originally a secret menu food, soba-meshi became well known through media coverage.
\r\nIt is made by chopping yakisoba on a griddle and stir-frying it with rice. Its also served using a trowel usually used for okonomiyaki. Some restaurants mix in sweet and spicy sauces.<\/p>\r\n

A beautiful boar meat that looks like a peony \u201cBotan-nabe\u201d<\/h2>\r\n
\"A<\/div>\r\n

\u201cBotan-nabe\u201d is a local dish, that originated in Tanba Sasayama City around 1908. Its made with simmered wild boar and seasonal vegetables in a soup stock of mixed red and white miso. The name \u201cBotan-nabe\u201d comes from the word \u201cbotan\u201d, peony in English. It was found in a folk song from Tambasa Sasayama City. In honor of the name, retaurants began to serve wild boar arranged like botan petals. While eating, sprinkle some sansho(pepper) to taste.<\/p>\r\n\n

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Kyoto was the capital of Japan for over a thousand years. Over this extensive history, various cultures were established, and many of Japan\u2019s most fascinating elements can be found in Kyoto today. Here, visitors can experience profound culinary culture from ancient times, such as Shojin cuisine and the art of the tea ceremony.<\/p><\/div>\n <\/div>\n <\/div>\n

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As Japan\u2019s commercial center, Osaka earned the nickname of Tenka no Daidokoro (\u201cThe Nation\u2019s Kitchen\u201d) during the Edo period. As ingredients from throughout Japan became easily available in Osaka, local chefs created innovative dishes \u2013 a tradition which continues to this day. Of its many unique local culinary experiences, Osaka is best known for konamon, dishes using wheat flour. What foods will you try as you explore this vibrant city?<\/p><\/div>\n <\/div>\n <\/div>\n

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Hyogo Prefecture is known as the first area in Japan where \u201chigh collar culture\u201d, incorporating Western culture and customs, spread after the opening of the Port of Kobe. It is one of Japan’s major international trading ports. In addition to the world-famous \u201cKobe Beef\u201d, the prefecture is also famous for Akashiyaki and Himeji Oden.<\/p>\n","protected":false},"author":2,"featured_media":1946,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[73,76,111],"class_list":["post-1943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-kansai","tag-local-gourmet","tag-area-gourmet"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=1943"}],"version-history":[{"count":3,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1943\/revisions"}],"predecessor-version":[{"id":2173,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1943\/revisions\/2173"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/1946"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=1943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=1943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=1943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}