Anyone who has been to Takayama will think of the famous Hida beef,
Takayama ramen, and sake. There is a reason for it to be delicious!

Hida Beef

“Hida-gyu” (Hida Beef) is the specific name given to beef from a black-haired Japanese cattle breed, that has been raised in Gifu Prefecture for at least 14 months. Hida-gyu is required to have been confirmed and certified as Yield Score of Grade A or B by the Hida Beef Brand Promotion Conference, and have a Firmness and Texture Grade of 5, 4 or 3 as graded by the Japan Meat Grading Association.

Other Grades of Hida beef are called “Hida Wagyu” (Hida Japanese Beef).

Hida-gyu, known as one of the finest quality varieties of beef, meets every standard, and is of the highest quality in marbling, luster, color, texture and smell.

The amount of marbling, the determining factor in the quality of the meat, depends on genetic factors and farming techniques.

The origin of today’s Hida-gyu brand was a farmer’s encounter with a single bull named ‘Yasufuku’ in 1981. Yasufuku is said to have had the ideal genetic makeup to produce calves with high quality meat, and that he produced 39,000 offspring in his lifetime.

Supported by superior biotechnology research and the passion of the farmers, we produce high quality, safe Hida-gyu for our customers.

 

 

Takayama Ramen

A bowl of thin curly noodles and soy-based broth. Ramen broth is typically made by placing the base (kaeshi) in a bowl and dissolving it with the hot broth; but for Takayama Ramen, the broth and the base are boiled together. The taste and ingredients vary depending on the shop, so you should try different ones and compare them.

 

Hida Soba Noodles

Located in the cold upland region where there is a large difference between morning and evening temperatures, Takayama is a place where high-quality buckwheat seeds are produced. Noodle making is very popular, and visitors can enjoy homemade soba noodles.

Pickled Vegetables

In Takayama where the winters are long, pickled vegetables have traditionally been eaten as a popular preserved food. In particular, bright colored crunchy pickled red turnips are a specialty of Takayama. There are other delicious pickled vegetables, such as Chinese cabbage and daikon radish. Enjoy the flavor and texture of these vegetables.

 

Hōba (Magnolia Leaf) Miso

 

Ingredients such as miso paste, green onions and shiitake mushrooms are placed on a dried magnolia leaf and grilled over a portable stove on the table. The aroma of miso being grilled on a small earthen stove called a “Hida Konro” will tantalize your taste buds. Vegetables and meat are often added, and it is very delicious to eat this with freshly cooked rice.

 

 

Takayama local sake

Takayama is a famous wine-making place in Japan. The brewing industry officially began around the 17th century. There used to be more than 60 breweries in Takayama. There are three reasons why Takayama sake is delicious. The first is the cold climate. Alpine is surrounded by mountains at an altitude of 3,000 meters, and the temperature difference between day and night and winter and summer is large. Especially in winter, there is a lot of snow, and the severe cold is an indispensable external condition for wine making. The second is water quality. Groundwater in the Northern Alps is essential for fine wines. The third is rice. Carefully selected high-quality rice from the “Hidahomare” brand cultivated in the mountains. With a balanced taste of five, sweet, spicy, sour, astringent and bitter, alpine rice perfectly blends with the harsh, cold groundwater to create an endlessly attractive wine. There are six wineries in the city, each with its own color, aroma and taste. Taste the different flavors of the winery and find the one you like best. It’s also one of the ways to experience the mountains.