The Ashiu wild forest is a gigantic wild forest covering 4,179.7 hectares by the source of the Yura River on the borders of Kyoto, Fukui, and Shiga Prefectures, known as “Miyama Kayabuki no Sato,” located in Miyamicho, Nantan Town, Kyoto Prefecture. The area is also called “Ashiu Forest,” has been designated as “Kyoto Tamba Plateau National Park,” and visitor numbers are restricted. This precious wild forest is one of the few places in the Kansai area where you can see beech tree wild forests and the original Japanese landscape.
Kahoku Seri (Japanese parsley) is a GI registered crop with a history spanning over 300 years in the area. It has a crisp texture and can be enjoyed in zoni and with oysters in a winter speciality, Ishinomaki Seri Hotpot.
The area also takes pride in having the biggest catch of anago (sea eel) in all of Japan. Anago here is exceptional in size and rich in fat, making it perfect for sushi and rice bowls when paired with the high-quality local Sasanishiki rice.
Tsuyama city in northern Okayama has been a market for cows and horses, making the area deeply associated with beef consumption. Yomenakase, which is the name of the beef around the heart. This popular meat has a crunchy texture and is served as grilled, fried, or tempura. The second dish is Nikogori. In general, Nikogori is a fish dish but in Tsuyama, they use beef. It’s been a winter favorite of the locals. It’s made by simmering beef tendon and making it into a soup, then poured into cubes and served after it’s become firm like jelly. It is packed with collagen and it goes well with Sake.
Okayama prefecture is in the south east Chugoku region. Tsuyama, a city located in the north part of Okayama has been a transportation hub for centuries and known for its livestock trade in cattle and horses. The documents show that livestock markets were often held by merchants by the end of 705 in the Asuka period. Although the Japanese had enjoyed consuming beef for the most part, the arrival of Buddhism in Japan changed their beliefs and diet, which also led them to avoid consuming beef for various reasons. Despite the changes, the locals in the Tsyuyama area continued with the custom of having beef for medicinal purposes. It was something the livestock brokers had started but eventually became quite the norm in the area. All these things are part of the reasons why beef is still quite popular and a key part of their food culture today. Also, Tsuyama has always had many Wagyu breeders that raised and sold baby cows However, these baby cows were sold and supplied outside Tsuyama, that would eventually breed helped pave the way for other Wagyu brands in Japan. However, a growing number of baby cows ended up being supplied outside the Tsuyama areas prompted a move among the locals to create their own brand of Wagyu beef.
Located in Chubu region, Nagano Prefecture sits near the center of Japan. Mountains as high as 2,000 – 3,000 meters run north to south in this landlocked prefecture. Even though rice has been a staple for centuries in Japan, buckwheat, which adapts well to severe winter weather or poorly conditioned land, has been grown all over Japan as a substitute for rice when the rice yields are low. Nagano’s climate, which has a big difference in temperature between day and night, makes soba produced in Nagano quite flavorful. Soba noodles made in Nagano using locally produced buckwheat are called Sinshu Soba, one of the most known dishes in the prefecture. Ina city, located in southern Nagano has a unique soba noodle called Takato Soba, which is served with a dipping sauce made with the extract of Japanese radish and roasted miso.
Miso – one of the most significant seasonings in Japanese cuisine, is a traditional fermented food made from soybeans and Koji kin, a fermentation culture. Japan has various kinds of miso unique to the region and they are used not only in miso soup but also in a wide variety of Japanese regional cuisine. Shinshu miso, mainly made in the Nagano Prefecture, is said to be first made back in the Sengoku period by order of a powerful warlord in the region, Takeda Shingen. Shinshu miso is made from rice koji and soybeans, thus being called rice miso. It is light yellow in color and slightly on the spicy side. Gohei Mochi is a traditional regional food that’s been around in the city of Ina in southern Nagano. It used to be one of the offerings to thank God for blessing the farmers with new rice crops, and to ask for next year’s abundance again. To make Gohei Mochi, smash firm, steamed uruchi-mai (white rice) and divide them into small flat pieces, put them on skewers, brush them with a mix of miso paste, mirin, sugar and crushed walnuts, then grill them over a traditional irori stove or a gas stove.
Masuda city’s unique local cuisine: Uzume-meshi. Shimane Prefecture is one of the leading areas that produce wasabi in Japan. Uzume-meshi is served in a bowl with vegetables and chicken broth underneath the warm white rice, garnished with wasabi on top. It is a must try when you are in the area!
Located right in the center of Japan, Nagano Prefecture is surrounded by land, and the mountain range, which soars as high as 2,000 – 3,000 meters, runs down north to south. Saku City in the eastern part of Nagano is known for its koi fish farming. The Chikuma river’s serene water is perfect for the production of rice and koi fish farming. Back in the day, farmers used to farm koi fish in the rice paddies while growing rice. These days, koi fish farming is done in farming facilities. The koi fish around the area is called Saku-Goi. The meat is dense with just the right amount of fat, and yet it has no distinctive smell of the koi fish. Some of the popular Saku Goi dishes are Arai, which is koi fish filleted and sliced, then soaked in ice water to remove the smell, Umani, a soy and sugar-simmered dish, or Koi Koku, which is also simmered but with miso. Koi fish is quite nutritious and it pairs well with Sake, the Japanese rice wine.
Nanaho area in Taiki-cho is widely known for producing Matsusaka Gyu, or Matsusaka Beef. Matsusaka Beef has great marbling and is reared under strict quality control. When visiting Taiki-cho, try Sukiyaki with Matsusaka Beef – they literally melt in your mouth!
