The first time this hot pot dish was entered in the 2014 All Japan Hot Pot Grand Prix it won. It is made with a soup base of millstone-ground soybeans and miso or soy sauce.
Chicken flavored with soy sauce or garlic and miso is grilled on a hot plate with cabbage and other vegetables in this dish.
A curry made using locally produce with enhanced with the subtle flavor of Gujo's traditional miso paste.
Thin, wavy ramen noodles in a clear, soy sauce-based soup with simple toppings such as Hida shallots, char siu roasted pork fillet and bamboo shoots.
Healthy udon noodles kneaded with Indian spinach full of calcium, iron and carotene.
A dish made of miso grilled on top of a magnolia leaf. It is often eaten with Hida beef or mushrooms mixed with condiments such as shallots.
Yamaoka-cho in Ena City provides 90% of the natural thin agar production for Japan and as such there are various dishes offered using it including agar courses and agar ramen noodles.
This dish is made by char-grilling catfish, which has been split and marinated in a sweet and spicy sauce. The fish itself looks a little grotesque however the texture and flavor is simple and light similar to chicken breast meat, and is said to have nutritional and beauty benefits.
Ayu are representative of Gifu prefecture and the ayu of the clear Nagara River are recognized as a Globally Important Agricultural Heritage System. Also called a sweet fish, you can try this fish in numerous ways including as sashimi, salt grilled and boiled.
Elegant, pale pink meat with fine-grained marbling. This tender meat melts in your mouth and is a work of art.