Local Dishes in Hida / Takayama

Hida / Takayama area is  known for the producer of vegetables grown at cool, high altitudes, taking advantage of its geographical features. Thanks to high temperature differences between the morning and night, this region produces vegitables to have higher sugar levels and high quality.

At home, locals eat quite a few dishes using such vegitables which are unique to the region. These dishes often use Miso (fermented soybean taste) because Miso was han important source of protein and part of every mean especilly when the region was poor in old days.  Also, a magnolia leave was used as a plate for grilling food back then. 

In this activity, you will be able to have local dishes prepared by a local chef and the Mother of Hida. All of them go really well with Kamado Gohan. 

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