In this article, we will focus on B-class gourmet food in Gifu Prefecture and introduce some of the delicious local dishes. Gifu Prefecture is rich in beautiful nature and has a lot of B-class gourmet food.

We hope you will enjoy the local flavors and explore the charms of Gifu Prefecture.

What is Gifu Prefecture's B-class gourmet food?

Gifu Prefecture's B-class gourmet food refers to easy-to-prepare and delicious food that is loved by locals. For tourists, rare B-class gourmet food that they can't usually get is attractive.

We will introduce you to some delicious dishes that are unique to Ehime Prefecture.

Gifu's local dish, Torichan

Torichan is a dish made by stir-frying chicken and vegetables with a special sauce. The sauce varies from restaurant to restaurant, from miso to soy sauce. The cuts of meat used and the way they are cut also vary, and there are many different ways to prepare the dish.

Torichan is a local dish found mainly in Gero City and Gujo City. It is said to have been created to imitate Genghis Khan, which was eaten in some areas of Gifu Prefecture. There are various theories about the origin of the name, but the most well-known is that it was derived from the fact that grilled pork innards are called "tonchan" (pork chan) and hence "keichan" (chicken chan).

Hoba miso is the perfect accompaniment for rice

Hoba miso, made by placing homemade koji miso on a magnolia leaf and grilling it, is a local dish from the Hida Takayama region. It is said that Hoba miso originated when people who worked in the mountains in the Hida region used magnolia leaves as plates to grill miso.

Recently, it is common to eat meat and vegetables with miso on a magnolia leaf. When wrapped in magnolia leaves, which have antibacterial properties, the food lasts longer and the aroma is absorbed, making it more delicious. Magnolia leaf miso goes well with rice and is also perfect as a snack.

Hida beef that melts in your mouth

Hida beef has established itself as one of the leading brands of Japanese beef in Japan. Hida beef is raised in the lush natural surroundings of Gifu Prefecture, known for its beautiful mountains and clear waters. It is a masterpiece made with the tireless efforts and love of skilled producers.

Hida beef is characterized by its fine texture and beautiful marbling. It melts in your mouth with its rich aroma and flavor. There are many restaurants in Gifu where you can enjoy Hida beef.

Takayama Ramen: soul food of Hida Takayama

Takayama ramen is a local B-class gourmet food eaten in Takayama city. It is also called Hida ramen or Hida Takayama ramen. Takayama ramen is said to have originated from "Masago Soba," a food stall that opened in the early Showa period.

Takayama ramen uses thin, curly noodles with a low water content in a Japanese-style soy sauce soup, and is made in a unique way. While regular ramen is made with the sauce and soup separately, Takayama ramen is boiled in the same stockpot without separating them.

A unique dish: Pickled steak

Pickled vegetable steak is a local dish from the Hida region. Pickles were a precious food source during the frigid winter. Pickled vegetable steak originated when frozen pickles were placed on a magnolia leaf and grilled over a hearth. It was also the perfect way to cook pickles that had fermented and become sour.

Pickled steak is a popular menu item at izakayas in the Hida region. It is grilled on a hot plate without using a magnolia leaf, seasoned with soy sauce and miso, and then topped with an egg. Garnish with bonito flakes and pickled ginger to complete the dish.

Ayu (sweetfish) porridge to beat the humid summer heat

Ayu zosui is made by quickly simmering pre-processed, grilled sweetfish in rice and broth. It is served as the final dish of ayu dishes, a summer staple. Some restaurants add beaten eggs at the end.

Ayu zosui is a dish that was invented to make it delicious to eat damaged ayu that are less marketable. It was also a useful way to cook cold rice. The unique umami flavor of ayu and the light texture of the zosui are recommended even when you don't have much of an appetite.

Tomato rice bowl with a refreshing aftertaste

Tomato rice bowl is a local B-class gourmet dish in Gero Onsen. Sweet and spicy Hida beef is topped with fruit tomatoes, a specialty of Gero City. The sourness of the tomatoes enhances the sweet and spicy sauce, creating a beef bowl with a refreshing aftertaste. The refreshing taste of the tomato rice bowl is popular with women and the elderly.

Tomato rice bowls come with a variety of seasonings and ingredients, with some restaurants using pork instead of beef and adding onions or maitake mushrooms.

Myogabochi, a simple traditional sweet

Myoga mochi, a seasonal treat from summer, is a local confectionery from Gifu Prefecture. It is made by wrapping bean paste made from broad beans in a dough made from wheat flour, wrapping it in myoga leaves, and steaming it. It is a simple Japanese confectionery that allows you to enjoy the aroma of myoga leaves and the natural sweetness of broad beans.

In Kitakata Town, where it originated, kneaded wheat flour and cooked it was called "bochi," hence the name myoga bochi. It has long been a popular snack to eat between rice plantings.

The famous sweet, Kurikinton

Some people may think of chestnut kinton as a New Year's dish. In Gifu Prefecture, "kuri kinton" is a Japanese sweet made by boiling steamed chestnuts with sugar and shaping them into the shape of a chestnut using a cloth towel. It is also made as a way to use up chestnut scraps.

The moisture from the chestnuts is enough to keep it moist. Chestnut kinton has a refined sweetness and can be enjoyed with tea, making it a very popular souvenir. Each store has a different taste and texture, and there are even products that you can compare.

A seasonal treat for summer: Mizumanju

Mizumanju is a manju made by wrapping bean paste in dough made from kuzu starch and bracken flour and cooling it in well water. Kuzu starch dissolves easily and hardens when cooled, but by mixing it with bracken flour, which is water-resistant, a chewy and chewy mizumanju has been created.

In Ogaki, known as the city of water, each household had a well that used groundwater to cool vegetables and fruits. In this environment, Mizumanju was created as a sweet that could be eaten chilled in the summer. It is a popular sweet to beat the heat.

Location of Gifu Prefecture

summary

This time, we introduced B-class gourmet food in Gifu Prefecture. In addition to the representative Torichan, Hoba miso, and Hida beef, there are many other B-class gourmet foods.

If you visit Gifu Prefecture, be sure to try these delicious dishes. Enjoy a wonderful trip exploring the charms of Gifu Prefecture while savoring the local flavors.

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