Tourist Spots Information Food & Specialty Products - Harima | Hyogo Tourism Guide--The Official HYOGO Website--KOBE HIMEJI TAKARAZUKA-

Akashiyaki

Akashiyaki are a dumpling, similar to takoyaki. The spongy batter is made from flour, water, eggs, and octopus.

Tako (Octopus)

Octopus and Akashidai (Akashi sea bream) from Akashi are very popular.

Kugini (boiled sand eel)

Kugini originated in Tarumi ward, Kobe. Kunigi was given its name because a boiled sand eel looks like an old rusted nail.

Katsumeshi

Katsumeshi is a dish with beef cutlet on top of a mountain of rice with demiglace sauce on top.

Sea Bream

Sea bream raised in the strong ocean current of the Seto Inland Sea makes for delicious sea bream. Sea bream caught in the Akashi Strait are one of the most popular brand of sea bream in Japan.

Somen (fine wheat noodles)

Somen are firm and crisp noodles, made by twisting them like a rope and straightening them. Hand-pulled fine wheat noodles, “Ibonoito,” are famous in Japan and its producer has a museum.

Soy Sauce

Tatsuno City has a history of brewing soy sauce since the Edo Period, which is on display in the Usukuchi Tatsuno Shoyu Museum.

Ako Salt

Ako has been famous since the Edo Period as a production site for its natural salt with well balanced minerals.

Oysters

Oysters caught in the Harimanada waters from Tatsuno to Aioi have a lot of meat and taste sweet.

Hardware

Miki is famous for hardware. Starting from the forging and welding processes, steel is processed from at least 14 to more than 20 stages and planes and knives are made last.