Gifu: A Food Lovers Paradise
No trip to Japan is complete without indulging in local flavors and Gifu Prefecture is a perfect foodie destination; the region has culinary traditions all its own. There are so many different types of cuisine and food-related experiences to devour while in Gifu. We highlighted a few of our favorites below.
Hida Beef
Hida Beef embodies the perfection that Japan strives for in all its culinary endeavors. It only takes one bite to realize why Japan has the highest number of Michelin starred restaurants in the world. Hida Beef is recognizable for its light pink hues and remembered for its rich marbling, mellow fragrance and dynamic texture that make it part of the prestigious wagyu beef family.
Gifu Sake
The mighty Nagara River which winds through the region from its source in the Hakusan mountain range, has a long history of sharing its nutrients with the people of Gifu. Its clear waters were once used to help forge swords in Seki city and make washi paper in Mino. The river’s resources are still utilized today, however the pristine water now allows for the region’s breweries to produce incredibly smooth sake. This is also due to the wealth of produce such as rice that when combined with the water produces sake unique to this region. But let it be known that no two Gifu sakes are the same— each brewery has its own characteristics.
Gifu’s Soul Food
To really get an understanding of any culture, try sampling the dish that it is known for. In Gifu that dish is anything with a miso paste base. In the keichan dish, miso is used to marinate chicken, which then gets cooked on a hot plate with onion and cabbage. Another dish that utilizes miso paste as its base is hoba miso (pictured) where the miso is cooked on a hoba leaf with leek, mushrooms and the local Hida wagyu beef. One can typically find this dish on menus at local ryokans.
Takayama Ramen
The best way to warm up on a cold day in Takayama is with a piping hot bowl of ramen. This particular variation is made with bones, vegetables, and katsuobushi (dried bonito flakes) which is then enhanced with local soy sauce and miso. Takayama ramen is renown for the deep flavor of the broth.