Ise Udon
- Pilgrim’s Choice -
This recipe for cooking udon originated in a restaurant serving pilgrims who came to worship at shinto shrines of Ise — Ise Jingu.
The thick, firm noodles are cooked until they are tender, then served in a dark, rich, slightly sweetened broth prepared from bonito flakes and sardines, and seasoned with tamari soy sauce. The usual condiment is finely chopped scallions.
Tekonezushi
- Strewn Fisherman’s Sushi -
Cuts of red-meat fish, such as skipjack tuna or bluefin, are placed in a soy-flavored marinade, then arranged on top of vinegared rice.
This is garnished to taste with slivers of green shiso leaf, ginger root or nori seaweed. According to legend, this style of sushi was invented by local fishermen, as it could be prepared and eaten without interrupting their work while fishing for skipjack tuna.
akashi yaki
- akashi’s octopus dumplings -
The tako yaki prepared in Akashi differ from those in Osaka in that the dough is cooked much softer and the hot plate is made of copper.
Te grilled octopus dumplings are served on small wooden boards, with a thin, runny Worcester style sauce.
Kobe beef steak
- Superlative steak in Kobe-
Famous throughout Japan, Kobe beef is now known around the world for its marbled appearance and tender, melt in the mouth texture.
Only superior meat from Japanese black steer reared in Hyogo Pref. can be classified as Kobe Beef.
Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more.
Don’t miss it, should taste in Japan.
Okonomi Yaki
- “Anything you want” Japanese Pizza -
Okonomi yaki originated in the Kansai region around Osaka as a snack food for children served at simple food counters.
Sliced scallions and other ingredients were mixed with a basic wheat flour batter and cooked over a griddle. After World War II, the dish caught on widely in the region.
It acquired the name Okonomi Yaki (“grilled whatever you want”) because a wide variety of ingredients were used in addition to scallions, including meat, fish, shellfish, cabbage, shrimp, and so on.
Kakinoha Zushi
- Rice and Mackerel Masterpiece -
Kakinoha zushi is a form of pressed sushi made with slices of mackerel. The bite-sized portions are wrapped in persimmon leaves, which have very strong antibacterial effect.
Both the mackerel and the rice are considereed delicacies. This local food was prepared for ceremonies in the Yoshino area, such as the summer festival and the annual opening of the river to boat traffic.
