Bishamon’s ice is made from the japan famous water where from Mount of Bishamon. This Bishamon’s Shaved ice is fluffy and full of minerals. Then syrups are also made from local produce, with the tomato syrup which highly recommended.This shaved ice can be eaten at the Kannon Teahouse, located at the Chichibu mountain range. Also recommended are the ‘shin udon’ and ‘shin soba’ noodles which are made from Chichibu-grown wheat and carefully prepared by the shop owner every day.
Yawatahama Champon has a signature light flavor that comes from dashi made with chicken broth, bonito, and kombu. It is served at local restaurants and is soul food for the locals.
“Hospitality Cuisine on the road of gyoukoue” (Reproduced Cuisine) We are reproducing the Usa Jingu Shrine Shinto ritual “Gyoukoue” by using old records as reference and making it a modern “Hospitality Cuisine on the road of gyoukoue” using local specialities.
Kagura foods are prepared for all-night kagura gatherings and include simmered foods and sushi rolls made with locally produced ingredients. Essential elements of this sacred cuisine include kappo-dori, chicken steamed in a bamboo container with other ingredients; kappo-zake, sake served heated in a bamboo tube; and kagura udon served with broth made from chicken and burdock root.
In addition to the clear waters of the Kinokawa River, the development of local agriculture owes much to chagayu, or tea rice porridge, which has long been a staple of local fruit farmers. This hearty dish is a harmonious blend of rice and the pleasant bitterness of the tea. Also called okaisan, tea rice porridge has been handed down as a local tradition with deep roots on the Kinokawa dinner table.
Sozuri hot pot In the Tsuyama dialect, “stripping off the fine meat of ribs and streaks” is called “sozuri”. The meat of bone soba is tender, soy sauce-based soup stock with local vegetables such as tofu, CSozuri hot pothinese cabbage, and green onions, and is a popular menu with plenty of umami. It also has different cuts of beef and each gives you a unique texture.
Sometimes referred to as a porridge, zosui is a rice soup that is typically made with vegetables, meat and other ingredients. In Nishi-Awa, zosui is made with buckwheat seeds instead of rice. This innovation is said to have come from samurai defeated in the Genpei War who fled to Nishi-Awa and longed for Kyoto and the meals with rice they’d left behind.
A specialty of the area is dekomawashi, a skewer of potato, konnyaku, and hard-pressed tofu that is roasted in the fireplace. Foods made from wild game are also common. As part of your trip to Nishi-Awa, sit at the hearth of a charming traditional home and enjoy local foods over a friendly chat with locals, an experience nourishing for both the body and the mind.
Visit local farms to buy the region’s famous fruit, or even pick it yourself while enjoying the beauty of the orchards. Purchase not only jam, but a variety of innovative fruit products such as sushi, pasta, and dessert confections, all made with local fruit. Events are held to provide nutritional education, particularly about fruit, and to promote the many benefits that fruit offers.
Since early times, Sanuki udon has been a staple food for local households. Sanuki Udon is characterized by the firmness of its noodle, and there are various varieties including shippoku udon and uchikomi udon, which are made with seasonal vegetables and meat. A particularly sumptuous take on Sanuki udon is olive beef udon, which brings together the excellence of beef from olive-fed cattle and a premium local wheat called Sanuki no Yume.
