Nestled between the Sea of Japan to the north, the Seto Inland Sea and Pacific Ocean to the south, and mountainous terrain at its heart, Hyogo Prefecture boasts a diverse array of culinary treasures.

Renowned nationwide for Akashi’s sea bream and octopus and Tajima’s Kobe Beef, the region offers unforgettable dining experiences with the freshest seasonal ingredients, no matter the time of year.

Akashi’s octopus, known for its small, compact body and exquisite flavor, stars in the local specialty “Takomeshi.” This dish features rice cooked with dried octopus, offering a firm texture and rich, savory taste that deepens with every chew. The octopus’s umami infuses the rice, creating a truly delicious and memorable meal.

Another iconic octopus dish from Akashi is “Akashi-yaki.” Made with a batter of eggs and broth, it boasts a soft texture, complemented by the chewy octopus inside. Unlike takoyaki, Akashi-yaki is dipped in Japanese broth rather than sauce, allowing the broth to soak into the crust for a light, delicate flavor. Considered by some as the precursor to Osaka’s takoyaki, locals affectionately call it “tamagoyaki” (egg omelette), and it remains a cherished favorite.

Alongside octopus, Akashi’s prized seafood is sea bream, or “tai.” A standout dish is “taimeshi,” rice cooked with Akashi sea bream, ginger, and kelp. As the fish steams, its savory broth infuses the rice, creating an exquisite meal. Savor a bite of the tender, fluffy sea bream with the rice, and you’ll taste the full depth of its rich umami flavor.

Tajima Beef from Hyogo Prefecture is considered the root of Japan’s premier beef brands, like Matsusaka and Omi. Only the finest Tajima beef meeting the strictest standards earns the prestigious “Kobe Beef” title. Known for its fine-grained texture and delicate fat marbling, this beef melts in your mouth with a surprising tenderness and an addictive sweetness from the fat. For the purest taste of Kobe Beef’s natural flavor, savor it as a perfectly cooked steak.

“Sobameshi,” a beloved Kobe specialty, blends stir-fried rice and yakisoba, seasoned with savory Japanese sauce. Watching chefs chop the yakisoba on a sizzling iron hot plate with metal spatulas is a captivating show. Customize your dish with toppings like “bokkake” (sweet-spicy beef tendons and konjac jelly), kimchi, or organ meats for a burst of flavor. Let the enticing aroma of the sauce whet your appetite and dive into this delicious local treat.

Oden, a cozy winter stew popular in Japan, features ingredients like daikon radish, eggs, and konjac jelly. Typically paired with Japanese mustard, in Himeji, the stewed ingredients are dipped in or topped with ginger soy sauce, creating a unique dish known as “Himeji Oden.” Whether it’s the bold Kanto-style or the lighter Kansai-style oden, the ginger soy sauce adds a refreshing, flavorful twist that elevates the meal.

Banshu ramen, hailing from the Kita-Harima region in central Hyogo, is defined by its sweet, soy sauce-based broth. With no fixed recipe, restaurants craft unique versions using chicken, pork, or vegetable broths, offering a range of intricate flavors. Served with thin, wavy noodles and topped with simple ingredients like roasted pork, green onions, and bean sprouts, this richly flavored yet light and refreshing ramen has been a local favorite for over 50 years. Don’t miss the chance to savor it!

As you can see, there are many delicious foods in Hyogo Prefecture besides just Kobe Beef. Be sure to visit not only the sightseeing-capital, Kobe, but various other places as well, to enjoy all the local cuisine they have to offer.

Text by: Bikoo-System