Yamanomura, where there are seven villages in the Hida mountain area, has an elevation of 1000 meters. The area is 4.5 km by mountain road from the town of Kamioka. It takes two hours to reach from Ta…
- Apr 7, 2015
Magazine & Events
Tagged:Food
- Jan 21, 2015
The most important holiday in Japan is New Year’s. Almost all Japanese spend New Year’s with their own family.
At the end of December, people who live in the Hida area prepare for the…
- Dec 27, 2014
‘Hana-mochi’ have long been made for New Year’s in the Hida area. ‘Hana’ means flower and ‘mochi’ means rice-cake, so a ‘hana-mochi’ is a decoration that is like a flower made out of rice-cake. In col…
- Nov 26, 2014
Preparing dishes for snow caped winter season -Aka-kabura-
During winter people who live in the Hida area from ancient times have preserved vegetables in the form of Japanese pickles, be…
- Aug 6, 2014
Hida delicacies
The hou-no-ki is the tree with which people in the Hida region feel most intimately connected. People often use this tree in their lives.
It is said that the flower of …
- Jun 19, 2014
Special food in early summer – Himedake
Himedake grows only in high-altitude natural forests throughout Japan. However, the best hime-dake for eating is that which grows on cold land.
In thi…
- May 29, 2014
food for the tough hard winter
Spring comes to Hida a month later than Tokyo. Flowers of all kinds—cherry blossoms, peach flowers, Japanese plums, tulips, and daffodils—begin to bloom in…
- Mar 25, 2014
Most of us are accustomed to seeing dried fruits, but in the Yamanomura area, dried daikon roots or “kanboshi-daikon” are made every winter as non-perishable food items to support the food stock u…
- Mar 25, 2014
Aburae is the traditional ingredient of Hida region. The official name of Aburae is Egoma – or Perilla seed in English, a type of wild sesame. It is used as a dressing on dishes, for instance on skewe…