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Because of the excellent quality and flavor of the beef from Hida steers, raised in the meadows of Hida’s plateau, it is the best beef for meat dishes such as steak and sukiyaki. Dairy products are also known for their high quality. |
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A magnolia leave is laid over a charcoal brazier or stove for roasting on it miso, onions, shiitake mushrooms, etc., with some oil. Eat it while it’s hot! It’s great as a snack with sake or a side dish. |
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This Chinese noodle is unique to Takayama with a plain soy source taste, which is nostalgic |
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Balls of rice-flour dough.
These are balls of kneaded rice flour on a bamboo skewer which are basted with soy sauce while cooking, scorched until they are ‘fox red’, then eaten.
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Takayama’s local sake has been brewed since around the middle of the Edo period (about 300 years ago). Truly blessed with perfect conditions for brewing sake - the mountains’ pure water, Hida-grown rice, and the climate - this local sake has excellent flavor and body. There are 8 breweries in the city, each selling its own unique varieties. |
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