Being positioned in the north of Hyogo prefecture brings the bounty from the Sea of Japan, and the south faces to Seto Inland Sea and Pacific Ocean. The local food culture has a large amount of diversity due to this and has been a place for a flavor profile that contrasts from the rest of the prefectures in Japan due to its history of foreign trade.
The cuisine of Hyogo is a regional cuisine of Japan's Hyogo prefecture. It incorporates distinct styles that have a message from the history of the land to the history of the seas in its diverse food history. As European trades began flourishing in the area, they baked, made sweets and imported coffee, and meat was eaten more often. Chinese and Taiwanese brought Chinese Cuisine while Japanese traders transformed the regions food with its western imports. The Geographical area and the climate means Hyogo can have a large selection of rich foods. The climate towards the north can have colder temperatures that can bring heavy snowfall to the area. This is contrasting from the south area where warmer temperatures have light rains and possibly light snow. And in the center is sort of a mixture of both areas. The dishes in the colder areas would be warm and eaten in groups to make sure there is enough heat. The warmer areas would enjoy a variety of hot and fried food that could be enjoyed. While those in the central area could enjoy all sorts of dishes according to what was available from the north and the south by the season. Some known dishes are: Kobe Beef, Kobe Fried Chicken, Butaman, Sobameshi, Himeji Oden, Tamayaki, Hyogo Kushikatsu, Hyogo-style Okonomiyaki (Takasago City), Katsumeshi, Soba, Rice cultivation, Tamba Kuromame (black soybeans), Matsutake mushroom, Zuwai Snow Crab (Zwai-kani), Akashi Seabream Fish & Octopus (Taimeshi and Takomeshi), and Aioi Oysters. Historically the area is known for its Sake (Japanese Rice Wine), Beef Raising Techniques, Coffee Culture, Hot Pot Dishes, and Mixed Rice dishes to name a few. The Name of Hyogo Cuisine is sometimes referred to as "Hyo ryori" or just the regional food of Hyogo. Hyogo Ryori (Hyogo Cuisine) and is the general term for the food in the area with the words meaning Hyo "Strategy" and Go "storehouse". You could imagine that the storage solutions of this area would be maximized by having recipes that make good use of pantry items and you would be correct. The cuisine takes pride in making use of its left overs with an assortment of "meshi" rice mixed dishes, the konamon cuisine "flour cuisine" allows for stored starch options, and techniques from dishes like Ikanago boiling and preserving can allow for easy canning or storage options with smaller fish. This might be from Japans environmental ideas of "Motainai" but some point to the after effects of the bombings after world war II in creating such an emphasis on not wasting anything.
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