🕓 2024/8/12
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Gifu Prefecture's food is characterized by a diverse array of dishes that make use of the region's rich natural environment and traditions. Being an inland prefecture surrounded by mountains, Gifu offers many local dishes that feature mountain and river ingredients. The food that has been cherished by the locals is full of unique charms that can only be found in Gifu. Some of the must-try foods in Gifu include Hida beef, Hoba miso, and Keichan.
I hope this information will be useful when you visit Gifu Prefecture.
Hida beef is one of Japan's most prestigious wagyu brands, known for its exceptionally high quality. To be certified as Hida beef, the cattle must be of the Japanese Black breed, raised in Gifu Prefecture for at least 14 months. Additionally, the meat quality grade must be 3 or higher. The distinctive marbling of Hida beef, with fine, evenly distributed fat, gives the meat its unique tenderness and rich flavor. This marbling melts in your mouth, releasing a burst of savory umami, making it particularly popular for dishes like yakiniku (grilled meat) and steak.
The pure water flowing from the high mountains where the cattle are raised, the seasonal temperature variations, and the clean air create an ideal environment for raising Hida beef.
The origins of Hida beef trace back to the Japanese Black cattle raised in Gifu Prefecture, a breed renowned as one of the finest in Japan. To be recognized as Hida beef, the cattle must be born and raised in Gifu, with a meat quality grade of A5 or A4, the highest ranks. Meeting these rigorous standards ensures that Hida beef features a rich marbling that melts in your mouth, providing an unparalleled dining experience.
The branding of Hida beef began in earnest during the Showa era. Particularly in the 1960s and 70s, Gifu Prefecture implemented advanced breeding techniques and selection processes to improve the quality of its wagyu. As a result, Hida beef has since gained high acclaim both domestically and internationally.
Takayama Ramen is a beloved local specialty that has been cherished for generations, with many historic ramen shops in the area. One of its greatest attractions is the simple yet deeply flavorful soy sauce-based broth. The broth is made by extracting dashi from chicken bones and seafood, then adding soy sauce to create a clear brown soup.
The noodles are characterized by their medium-thin, curly texture. These noodles hold the broth well, allowing the full flavor of the soup to be savored with every bite. Many of the noodles are handmade, giving them a unique texture and taste.
The origins of Takayama Ramen date back to the early Showa period. It began under the influence of Chinese cuisine. After World War II, Chinese restaurants spread across Japan, and with them, ramen culture flourished. In Takayama, a unique ramen culture developed that was well-suited to the local ingredients and climate, eventually becoming established as Takayama Ramen.
Keichan is a beloved local dish of Gifu Prefecture, particularly popular in the Hida and Oku-Mino regions. This dish features chicken marinated in miso or soy sauce, which is then stir-fried on a hot plate with vegetables like cabbage and onions. It’s a simple yet flavorful dish that is commonly served as a home-cooked meal, as well as in izakayas (Japanese pubs) and set meal restaurants. The ease of preparation and the rich taste have made it a favorite among many people.
The chicken used is often fresh and locally sourced. Gifu Prefecture is known for its poultry production, with local brands such as "Mino Jidori" and "Oku-Mino Koji Dori" frequently used in Keichan.
The origins of Keichan date back to the post-war period during times of food scarcity. The dish is closely linked to the poultry farming industry in the Hida region and Gujo City of Gifu Prefecture. It was originally devised as a way to make the most of surplus chicken meat, becoming a popular, easy-to-make dish in local households. The use of miso or soy sauce for seasoning also reflects the traditional food preservation practices of the region.