This site is official site (multiple languages version) of Hyogo Tourism Association of Hyogo, Japan.
We send sightseeing information of Kobe, Himeji, Kinosaki, Awaji and introduce highlight information such as information of tourist attraction, Onsen, events.

Seasonal highlight Winter

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Winter in Hyogo Prefecture is a chance to try lots of great cuisine. There is snow crab from the Sea of Japan, oysters from the Inland Sea, tiger blowfish from Awaji Island, and wild boar hot pot from Tamba. The inns serve hot stews to warm you up. This time of year is when brewing is in full swing, and new vintages are prepared at breweries around the area. Some will even let you see the brewing process. There is West Japan eminent Ski resort in the northern part of Hyogo and can enjoy winter sports.

We taste sake

Delicious sake must be made with good rice and good water. Not only is Hyogo a producer of the king of brewer's rice, Yamada Nishiki, but it is also home to many famous freshwater sources.One could say that it has been truly blessed by the sake gods. How about treating yourself to some delicious sake that rewards all five senses and expresses all of the five flavors?

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Oyster (Harima)

Oysters from Nishiharima are subject to ample nutrients flowing in from the Ibogawa River and Chigusagawa Rivers, so the oysters grow big and rich over a six month period starting in early summer, before they go on to shipment. For this reason, they are called “year oysters,” growing big in the shell and staying plump and juicy even when cooked. The flavor and sweetness of the oysters is distinctive -- they are also called the “milk of the sea.”

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Ski resort (Tajima)

The Tajima region in northern Hyogo Prefecture is subject to seasonal winds brought in by large quantities of vapor off of the Sea of Japan, causing heavy snow precipitation, making it unusually snowy for southwestern Japan. Because of this, Tajima has many unique ski slopes. The Kannabe Highland ski slope and Yabu Highland ski slope are considered among western Japan’s finest.

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Botan-nabe (tamba)

A signature dish of winter in Tamba is a stewed hot pot full of wild boar meat and vegetables. Seasoned with miso paste, the dish varies in flavor and broth from shop to shop. Wild boar meat is arranged on plates in a way that resembles peony petals, so the dish is called “botan nabe” for the name of peonies in Japanese. Fresh wild boar meat from Tamba is popular for not being gamey and easy to eat.

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Nada-Kuroiwa Narcissus Field (Awaji)

Awaji Island is famous for being one of the prime locations in Japan to see daffodils. Nadakuroiwa Suisenkyo is one of Japan’s three major habitats for daffodils. In the whole area of steep slope following the Mt.yuzuruhasan yuzuruhasankara sea in southern Awajishima, 5 million wild narcissus blooms in profusion for approximately 7ha. The lemon-yellow daffodils and blue ocean provide a lovely contrast. The flowers bloom between mid-December and mid-February.

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HYOGO Seasons

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