Hello, I’m Tom!
Today, I’d like to share what I’ve learned about the local specialties of Hyogo Prefecture.
When you hear “Hyogo,” what comes to mind? Honestly, for me, it was just Kobe beef. But as I did a bit of research, I found out that Hyogo stretches from east to west and is packed with unique specialties in each region. It’s like a small country within a single prefecture.
Though I haven’t visited Hyogo yet, I imagined what it would be like to travel there, and I’d love to share that with you—including how I’d like to enjoy each dish if I had the chance!
Kobe Area: Stylish Port City with Gourmet & Sweets
Kobe Beef
What surprised me during my research is that Kobe beef isn’t just any high-end wagyu—it must meet very strict standards. To be certified as Kobe Beef:
- The cow must be a Tajima breed born and raised in Hyogo (either a virgin female or a castrated male)
- It must be processed at a designated slaughterhouse in Hyogo
- The meat grade must be A4 or B4 and above, with a marbling score of No.6+
- The carcass must weigh 470 kg or less
Basically, these cows are the “Ivy League” of the beef world!
Knowing this, I feel like eating Kobe beef isn’t just delicious—it’s an act of appreciation for all the care and skill involved. I’d love to experience a live teppanyaki performance at a place like Steakland Kobe and savor the sizzle with my senses.
Kobe Sweets
Kobe is also known for its refined sweets culture. Alongside big names like Morozoff and Fugetsudo, unique treats like Denmark cheesecake from Kanonya caught my eye.
I also discovered that tea culture is strong in Kobe. Enjoying cakes with a fine cup of tea in a chic cafe? Sounds like a dream afternoon to me.
Himeji Area: History with a Zesty Local Flavor
Himeji Oden
Oden with ginger soy sauce? That’s the Himeji way. Locals love dipping their warm oden in this zippy sauce—it’s especially comforting in cold seasons.
To dive deeper, check out the official site Himeji Oden Explorer—it’s full of history, tips, and shop info.
Banshu Somen (Ibonoito)
I knew the name Ibonoito, but didn’t realize it came from Hyogo’s Banshu region. These hand-stretched noodles are made in winter under strict temperature and humidity control. True craftsmanship at work.
Cold in summer, warm as “nyumen” in winter—I want to try both!
Awaji Island: A Treasure Island of Natural Flavors
Awaji Onion
“An emotional onion?” That was my first thought. But Awaji onions are famous for being so sweet and mild that you can eat them raw.
I’d love to try a whole onion soup, or maybe a hamburger made with Awaji beef and onion. Sounds like a match made in heaven.
Shirasu Don (Whitebait Bowl)
I never thought shirasu would be this exciting—but Awaji’s freshly caught shirasu is translucent and sweet.
Uomasu Fish Market offers fresh shirasu bowls right by the port. I can already picture a morning stroll ending in the perfect seaside breakfast.
Tamba Sasayama Area: Rustic and Rich in Flavor
Tamba Black Beans
Forget the sweet black beans from New Year’s meals—Tamba’s are huge, plump, and almost dessert-like. You can even experience harvesting them in autumn. Now that sounds like a fun, tasty adventure.
Tamba Chestnuts
I used to associate chestnuts with Kumamoto, but Tamba chestnuts are equally amazing—big, sweet, and beloved by Japanese confectioners.
Odagaki Store sells chestnut yokan and syrup-preserved varieties—perfect souvenirs with charming packaging.
Kinosaki & Tajima Area: Northern Delicacies with Hot Springs
Matsuba Crab
Known as the king of winter delicacies. From November to March, you can enjoy a full-course crab meal at hot spring inns. Fresh sashimi, grilled crab, and hot pot—it’s the full trifecta.
Tajima Beef
The original bloodline of Kobe beef. Rich in umami with delicate marbling. I’d love to try it grilled at a casual spot like Tajimaya Yakiniku or in the cozy, irori-style setting of Irori Dining Mikuni.
So, what do you think?
Even though I haven’t visited yet, researching Hyogo’s local specialties has made me really want to go. It’s not just about eating—it’s about tasting the stories behind each dish.
Someday, I hope to visit every place I’ve mentioned here and bring you back a full-on taste-tested version. Until then, let’s keep dreaming delicious dreams!
