Foods with a sense of place.
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Local specialties
Botan Nabe
- 28Hyogo
A Tamba-Sasayama hot pot in which wild boar meat and seasonal vegetables are simmered in a blend of red and white miso.

Local specialties
Ikanago no Kugini
- 28Hyogo
A tsukudani from Harima, Settsu, and Awaji in which young ikanago (sand lance) are simmered down with soy sauce, sugar, and ginger to a sweet-savory finish.

Local specialties
Tako Meshi
- 28Hyogo
A takikomi gohan (rice cooked with seasoned ingredients) from Awaji Island and eastern Harima, in which madako (common octopus) from the Harima Sea is cooked with rice in dashi and seasonings.