Hyogo Prefecture is a Japanese microcosm! ?? Hyogo specialty products such as Kobe beef and Awaji cabbage

Hyogo Prefecture is a Japanese microcosm! ?? Hyogo specialty products such as Kobe beef and Awaji cabbage[Nguyên liệu của vùng từ 47 tỉnh]

Overview of Hyogo Prefecture and its main initiatives

Hyogo Prefecture

Hyogo Prefecture is also known as “a miniature model of Japan” because of its favorable environmental conditions. Facing the Sea of ​​Japan in the north and the Seto Inland Sea to the south, the land is vast and varied. For this reason, agriculture, forestry and fisheries uniquely rooted in climate and climate were established in each of the five distinctive historic zones of Settsu, Harima, Tamba, Awaji and Tajima, and A variety of unique vegetables were born. ..

Among such vegetables, 1. The local people continue the cycle from sowing seeds to producing by their own hands, 2. Different from varieties distributed nationwide, vegetables have their own origin. in the region as “I read and promote it as” Rau Hyogo no Furusato “.

Most of the unique vegetables called Hyogo no Furusato Vegetables were introduced after the Meiji period and have a short history, but they are carefully protected in each region and passed down to this day.

Main agricultural products of Hyogo Prefecture

align = “aligncenter”

Hyogo Prefecture

In Hyogo Prefecture, many of them occupy the leading position in Japan in terms of shipping volume, and agricultural products include soybeans, azuki beans, onions, lettuce and moyashi. In addition, fig and carnation flower production is active. Among marine products, crab Zwai and Ikanago are famous.

There are many excellent brands such as “Kobe Beef” and “Akashi Dai” that are now world famous.

Awaji cabbage

Hyogo Prefecture

Features of Awaji cabbage

Taking advantage of the warm climate and fertile soil, Minami Awaji City grows cabbage from autumn to winter and spring as a vegetable for rice fields. Especially in spring, it boasts ample output and is sold in the national market.

Kasuga Dainagon

Hyogo Prefecture

Features of Kasuga Dainagon

Azuki from Tamba, “Kasuga Dainagon,” is produced throughout Tamba City and is known nationwide as a local specialty. It is famous for being large, red, fresh and delicious. It was named Dainagon because the outer skin doesn’t tear even when it is boiled.

Akabana soba

Characteristics of Akahana Soba

It is a traditional type of buckwheat that has long been passed down in Tanto-cho, Toyooka city, and is characterized by being able to beat buckwheat with 100% buckwheat. The name is known to be the result of reconstruction and PR as part of the village revitalization. In addition to being used as an ingredient for soba, it is also used in buckwheat rice, buckwheat confectionery, and buckwheat honey.

Among the menus using Akahana soba, “Mizusoba”, made by soaking Gen buckwheat in water to increase its sweetness, is gaining popularity.

Kobe beef

Hyogo Prefecture

Characteristics of Kobe beef

“Kobe beef” is a specialty product representing Kobe, now not only famous in Japan but also known worldwide. Of the Tajima beef that boasts excellent quality, only beef that meets the stricter standards can be called Kobe beef.

The secret to the deliciousness of Kobe beef lies in the way the sashimi water comes in, and you can enjoy the melted texture and flavor when put in your mouth by injecting fat into the muscle.

You can enjoy the flavor not only of the steak and sukiyaki, but also in curries or stews depending on the meat portion.

Akashi

Hyogo Prefecture

Akashi’s characteristics

Akashi Dai is characteristic of coming to the area around the Akashi Strait during the breeding season in May and moving south in late autumn. This is the most greasy and delicious fish in the Akashi Strait.

Eating high quality food in a favorable environment and growing up due to being rubbed by aggressive ocean currents, it is characterized by solidity and beautiful colors. It is known nationwide as a branded fish for its high quality.

The origin of the name

During the spring breeding season, it traveled around the Seto Inland Sea from the wintering area around Kii Suido and was captured in the Akashi Strait. It is known as the “Akashi Dai” because the species that can be caught in the Akashi Strait is the best.

How to eat Akashi Dai

It can not only be eaten as sashimi and grilled with salt, but can also be simmered, steamed with bones and sardines.

Speaking of Kobe gourmet, Kobe beef is the most simulated. It is no exaggeration to say that it is the most famous meat in Japan. In addition to Kobe beef, there are many specialties like Kasuga Dainagon and Akahana soba, so if you see “Hyogo no Furusato Vegetables” or special products, why not try?

* The content of each item is based on the contents at the time of this survey (September 2014-2015). Please understand it as a guide.
* The image is an image.

references:


Hyogo Prefecture is a Japanese microcosm! ?? Hyogo specialty products such as Kobe beef and Awaji cabbage[Nguyên liệu của vùng từ 47 tỉnh]

Overview of Hyogo Prefecture and its main initiatives

Hyogo Prefecture

Hyogo Prefecture is also known as “a miniature model of Japan” because of its favorable environmental conditions. Facing the Sea of ​​Japan in the north and the Seto Inland Sea to the south, the land is vast and varied. For this reason, agriculture, forestry and fisheries uniquely rooted in climate and climate were established in each of the five distinctive historic zones of Settsu, Harima, Tamba, Awaji and Tajima, and A variety of unique vegetables were born. ..

Among such vegetables, 1. The local people continue the cycle from sowing seeds to producing by their own hands, 2. Different from varieties distributed nationwide, vegetables have their own origin. in the region as “I read and promote it as” Rau Hyogo no Furusato “.

Most of the unique vegetables called Hyogo no Furusato Vegetables were introduced after the Meiji period and have a short history, but they are carefully protected in each region and passed down to this day.

Main agricultural products of Hyogo Prefecture

align = “aligncenter”

Hyogo Prefecture

In Hyogo Prefecture, many of them occupy the leading position in Japan in terms of shipping volume, and agricultural products include soybeans, azuki beans, onions, lettuce and moyashi. In addition, fig and carnation flower production is active. Among marine products, crab Zwai and Ikanago are famous.

There are many excellent brands such as “Kobe Beef” and “Akashi Dai” that are now world famous.

Awaji cabbage

Hyogo Prefecture

Features of Awaji cabbage

Taking advantage of the warm climate and fertile soil, Minami Awaji City grows cabbage from autumn to winter and spring as a vegetable for rice fields. Especially in spring, it boasts ample output and is sold in the national market.

Kasuga Dainagon

Hyogo Prefecture

Features of Kasuga Dainagon

Azuki from Tamba, “Kasuga Dainagon,” is produced throughout Tamba City and is known nationwide as a local specialty. It is famous for being large, red, fresh and delicious. It was named Dainagon because the outer skin doesn’t tear even when it is boiled.

Akabana soba

Characteristics of Akahana Soba

It is a traditional type of buckwheat that has long been passed down in Tanto-cho, Toyooka city, and is characterized by being able to beat buckwheat with 100% buckwheat. The name is known to be the result of reconstruction and PR as part of the village revitalization. In addition to being used as an ingredient for soba, it is also used in buckwheat rice, buckwheat confectionery, and buckwheat honey.

Among the menus using Akahana soba, “Mizusoba”, made by soaking Gen buckwheat in water to increase its sweetness, is gaining popularity.

Kobe beef

Hyogo Prefecture

Characteristics of Kobe beef

“Kobe beef” is a specialty product representing Kobe, now not only famous in Japan but also known worldwide. Of the Tajima beef that boasts excellent quality, only beef that meets the stricter standards can be called Kobe beef.

The secret to the deliciousness of Kobe beef lies in the way the sashimi water comes in, and you can enjoy the melted texture and flavor when put in your mouth by injecting fat into the muscle.

You can enjoy the flavor not only of the steak and sukiyaki, but also in curries or stews depending on the meat portion.

Akashi

Hyogo Prefecture

Akashi’s characteristics

Akashi Dai is characteristic of coming to the area around the Akashi Strait during the breeding season in May and moving south in late autumn. This is the most greasy and delicious fish in the Akashi Strait.

Eating high quality food in a favorable environment and growing up due to being rubbed by aggressive ocean currents, it is characterized by solidity and beautiful colors. It is known nationwide as a branded fish for its high quality.

The origin of the name

During the spring breeding season, it traveled around the Seto Inland Sea from the wintering area around Kii Suido and was captured in the Akashi Strait. It is known as the “Akashi Dai” because the species that can be caught in the Akashi Strait is the best.

How to eat Akashi Dai

It can not only be eaten as sashimi and grilled with salt, but can also be simmered, steamed with bones and sardines.

Speaking of Kobe gourmet, Kobe beef is the most simulated. It is no exaggeration to say that it is the most famous meat in Japan. In addition to Kobe beef, there are many specialties like Kasuga Dainagon and Akahana soba, so if you see “Hyogo no Furusato Vegetables” or special products, why not try?

* The content of each item is based on the contents at the time of this survey (September 2014-2015). Please understand it as a guide.
* The image is an image.

references: