Hyogo Local Goods Guide

What Hyogo is known for

The 8 products below are what Hyogo is known for, ordered by how strongly each is rooted in the prefecture — what it is, and why it comes from here.

1. 01Tamba-Sasayama Black SoybeansRegional foods

   In Tanba-Sasayama, Hyogo, villages short of irrigation water raised an unusually large-grained black soybean with sacrifice plots, dug-and-dried soil, and tall ridges — a bean tied to chosen seed, cooperative fields, and tables from New Year osechi to everyday simmered pots.

2. 02Tajima Green PeppersRegional foods

   From Toyooka City's Tanto area out across Tajima, more than 117,000 pepper plants are picked one by one from June into November, and the region's wide day-night temperature gap turns up as sweetness in thick green flesh.

3. 03Nada Gogo sakeSake & spirits

   Between Kobe and Nishinomiya, five sake areas connect Miyamizu water, sake rice, Rokko foothill winds, preserved brewery buildings, and a clean finish at the table.

4. 04Harima sakeSake & spirits

   West of the Akashi Strait and south of the Chugoku Mountains, Harima sake takes shape through Hyogo-grown Yamada Nishiki, local water, rice koji, and brewery work.

5. 05Tojo-grown Yamada NishikiRegional foods

   In the Tojo hills of Kato City, wide day-and-night temperature swings and well-drained terraces shape a brewing rice prized for its large grains and starchy shinpaku core.

6. 06Amagasaki ankake champonRegional foods

   In Amagasaki, Hyogo, champon took a local form through poured ankake sauce.

7. 07Izushi sobaRegional foods

   In Izushi-cho, Toyooka City, five small plates, tokkuri sauce, grated yam, egg, green onion, and wasabi turn buckwheat noodles into a measured castle-town meal.

8. 08Izushi sara sobaRegional foods

   In Izushi-cho, Toyooka, Hyogo, Izushi sara soba arrives as buckwheat noodles on small white plates with tokkuri sauce, a soba cup, and condiments that shape the meal plate by plate.

Hyogo's specialties by category

How the same thing is made elsewhere, and what differs: the category overviews start here.

• Japanese noodles by region: udon, soba, somen, ramen and where each comes from

  Type first: somen and hand-stretched udon are pulled, soba is about the flour, ramen and Okinawa soba use kansui.

• Japanese wagyu by region: Japanese Black, akaushi, branded beef and where each comes from

  Breed first, brand second: Japanese Black is marbled, akaushi is lean, a brand name is a set of conditions, not a breed.

• Japanese Seafood by Region: Fish, Crab, Oysters, Uni, Nori and Dried Goods

  Kind before region: fresh fish is about handling, crab and oysters about season, nori and dried goods about processing.

• Japanese Ceramics by Kiln: Earthenware, Porcelain, Unglazed, Painted and the Kiln Regions

  Earthenware or porcelain first, then the surface: unglazed like Bizen, glazed like Hagi, or painted like Kutani.

• Household Tools by Japanese Craft Region: Desk, Kitchen, and Home Objects Still Made for Daily Use

  Everyday Japanese tools, each tied to a named craft region and still made for use.

• Japanese Blades by Region: Knives, Sickles, Scissors, Needles and Where Each Is Forged

  Type before region: knives by shape and bevel, sickles by job, and whether the blade was forged or stamped.

• Japanese Textiles: Tsumugi, Kasuri, Yuzen, Komon, Indigo and Where Each Comes From

  Woven or dyed first: tsumugi, kasuri and chijimi weave dyed yarn; yuzen, komon and bingata dye white cloth.

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