Hyougo– category –

【What is Kobe beef?】 Kobe beef (神戸牛) is one of the Japanese premium beef or Wagyu beef from Kobe region raised in Hyogo prefecture. It meets strict standards in terms of its growing environment, pedigree, meat quality, etc. by the K...

Botan Nabe "ぼたん鍋" uses wild boar meat as its main ingredient. Wild, isn't it? It's one of the many hot pot dishes in Japan. Read on to know more. 【What is Botan Nabe?】 While there are tons of hot pot dishes, this dish is making noi...

【What is Kawara senbei?】 Kawara senbei is an unbaked, sugar-sweetened senbei made with sugar, flour, and eggs.Kawara Senbei is usually hard like a rice cracker, but there is also a softer version called Yawaraka Yaki. Kawara Senbei is ...

【What is Kuromame?】 Kuromame "黒豆" is a kind of beans that the Japanese serve during the New Year. It also has a promising meaning like all the dishes. Technically, Kuromame is black soybeans. It often appears shiny and tastes sweet. ...

【INTRODUCTION】 Akashiyaki is a small round dumpling from the city of Akashi in Hyogo Prefecture, Japan. The dumpling is made of an egg-rich batter and octopus dipped into dashi. Locals refer to it simply as tamagoyaki or grilled egg. H...

【INTRODUCTION TO SUKIYAKI】 Sukiyaki is a traditional Japanese food that originated in the late Edo period in Kobe City, Hyogo prefecture in the Kansai region. However, before the Edo period began, there was a dish knew by some called "...

【ORIGIN / HISTORICAL BACKGROUND】 The time of origin of Himeji Oden is uncertain. It was said to be around 80 years since it was discovered. There is a theory that the ginger soy sauce was accidentally sprinkled on the oden, a type of n...