Hoba zushi (magnolia leaf sushi)
Southern Hida region to the Chuno region
Vinegared rice wrapped in magnolia leaves, an early-summer specialty served as a treat during breaks from farm work like rice planting...
GIFU
Gifu Prefecture
The surveyed city is Gifu. Of all 394 items in the household survey, Gifu Prefecture stands out most for Persimmons — 2.8× the national average (Gifu 5,122 g / national 1,826 g).
2.8×Biggest standout
Persimmons
per household / year
Persimmons
per household / year
3Items ranked #1 nationally
30Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Gifu’s value as a multiple of the national average.
| Item | vs. average | Gifu | National | Rank |
|---|---|---|---|---|
| Persimmons#1Fruit | 2.81× | 5,122g | 1,826g | #1 |
| CrabSeafood | 2.32× | 824g | 355g | #9 |
| Bamboo shootsFresh Vegetables | 2.22× | 1,262g | 569g | #2 |
| Chinese foodDining Out | 1.67× | 8,558JPY | 5,121JPY | #2 |
| School lunchDining Out | 1.61× | 12,493JPY | 7,756JPY | #9 |
| Japanese food (dining out)#1Dining Out | 1.60× | 42,533JPY | 26,615JPY | #1 |
| TaroFresh Vegetables | 1.56× | 1,800g | 1,157g | #6 |
| Simmered seafood (tsukudani)Seafood | 1.52× | 1,352JPY | 889JPY | #4 |
| Cafe spendingDining Out | 1.43× | 14,663JPY | 10,261JPY | #3 |
| Dried bonito flakesSeafood | 1.41× | 251g | 178g | #3 |
| OrangesFruit | 1.38× | 1,351g | 976g | #4 |
| Dried shiitake mushroomsDried Foods, Seaweed & Soy Products | 1.36× | 499JPY | 366JPY | #5 |
#1
Where this prefecture ranks #1
Items where Gifu ranked #1 among the 52 surveyed cities.
- Ketchup
- Japanese food (dining out)
- Persimmons
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Otoshi no gottsuo (New Year's Eve feast stew)
Main ingredients: Daikon radish, carrots, taro and other root vegetables, tofu, shredded kombu
→ Taro is 1.4× the national average in Gifu (1,061 JPY, #7 nationally)
Myogabochi (fava bean dumpling wrapped in myoga leaf)
Main ingredients: Wheat flour, fava beans, myoga ginger leaves
→ Wheat flour is 1.1× the national average in Gifu (745 JPY, #6 nationally)
Keichan (stir-fried chicken)
Main ingredients: Chicken, cabbage, onions, miso
→ Green onions is 1.1× the national average in Gifu (3,911 JPY, #11 nationally)
Gohei mochi (grilled rice cake skewers)
Main ingredients: Polished rice, walnuts, white sesame, peanuts, soy sauce or miso
→ Soy sauce is 1.1× the national average in Gifu (1,966 JPY, #5 nationally)
DISHES
30 regional dishes from Gifu Prefecture
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Keichan (stir-fried chicken)SuWi
Gujo City, Gero City, southern Takayama City
Seasoning varies by area and household, but it's chicken and vegetables stir-fried with a special sauce...
Karasumi (steamed rice cake, Gifu-style)
Tono region
Karasumi is said to have originated in the Tono region for the Doll Festival in the late Edo period...
Ayu zosui (sweetfish rice porridge)Su
Chuno region along the Kiso River, Gifu region along the Nagara River, Seino region along the Ibi River
Ayu zosui is made by lightly simmering grilled, fragrant ayu (sweetfish) with rice and dashi; it used to be...
Hebo meshi (wasp larvae rice)Au
Tono region
Hebo (also called kurosuzumebachi or jibachi, a ground-nesting wasp about 2 cm long)...
Myogabochi (fava bean dumpling wrapped in myoga leaf)SuAu
Kitagata Town, Gifu City
Myogabochi wraps sweet fava bean paste in a wheat flour dough, then wraps that in myoga ginger leaves...
Ayu narezushi (fermented sweetfish sushi)SuAuWi
Gifu City
Ayu narezushi, made as a preserved food, packs freshly cooked rice into the belly of salted ayu...
Gohei mochi (grilled rice cake skewers)Au
Tono region, Hida region
A regional dish of mashed rice wrapped around a skewer, coated in sauce, and grilled, mainly in areas bordering Nagano's Kiso...
Funamiso (crucian carp miso)Wi
Seino region
Funamiso is made by simmering roasted crucian carp with miso, coarse sugar, soybeans, and more; within the prefecture...
Hoba miso (miso grilled on magnolia leaf)AuWi
Hida-Takayama region
Homemade koji miso grilled on a magnolia leaf. Goes well with rice and is also enjoyed as a drinking snack...
Otoshi no gottsuo (New Year's Eve feast stew)Wi
Chuno, Tono, and Hida regions
Otoshi no gottsuo is eaten across a wide area of Gifu Prefecture from New Year's Eve, December 31, through the first three days of January...
Nezushi (fermented rice and trout)Wi
Hida region centered on Gero City, Chuno region
Nezushi is a type of narezushi long served as a New Year's dish, mainly in the Hida region...
Morokozushi (pressed sushi with moroko fish)Wi
Seino region
Morokozushi is vinegared rice packed into a sushi box, topped with sweet-savory simmered moroko (a small freshwater fish)...
Imomochi (taro and rice cake)Au
Ehoku area of Nakatsugawa City, Chuno region
Imomochi is also claimed as a regional dish in Hokkaido, Wakayama, and Kochi prefectures, but...
Misogi dango (grilled miso-glazed dumplings)
Hashima City
Dumplings of rice flour dough wrapped around sweet bean paste, skewered and grilled with a miso-sugar glaze...
Suttate jiru (ground soybean soup)SpAuWi
Shirakawa Village
Suttate jiru is made with "suttate," boiled soybeans ground in a mortar or stone mill...
Kuri kinton (sweet chestnut paste)Wi
Tono district centered on Nakatsugawa City and surrounding areas
Hearing "kuri kinton," most people picture the New Year's dish, but in the area centered on the Tono district...
Mizu manju (chilled water dumpling)Su
Ogaki City
Mizu manju wraps sweet bean paste in a dough made from kudzu and bracken starch, then chills it in well water...
Nita kumoji (simmered pickled greens)SpWi
Hida region
Simmered pickled greens that have been soaked in water to remove the salt; pickles that have turned sour by spring...
Akakabu zuke (pickled red turnips)AuWi
Hida region centered on Takayama City, Hida City
A pickle that was a vital food source in the mountainous Hida region, cut off by snow in winter. Daikon, turnips, and...
Kaki namasu (vinegared vegetables with dried persimmon)AuWi
Chuno, Gifu, and Seino regions
Kaki namasu is a regional dish of vinegared daikon and carrot with dried persimmon added. In some areas...
Aka datsu no suzubute (vinegared red taro stalks)AuWi
Gifu region centered on Yamagata City
Taro leaf stalks (zuiki) dressed in mixed vinegar. "Datsu" means "zuiki," and...
Sengokumame no kakimawashi (mixed rice with hyacinth beans)
Gifu City
Sengoku beans, a type of hyacinth bean grown in southern Gifu City since the Meiji era...
Tsugi jiru (chili and tofu soup)Wi
Kanomizu area of Meiho, Gujo City
Tsugi jiru, a regional dish of the Kanomizu area in Meiho, is a taste found nowhere else...
Hatsuuma dango (First Horse Day dumplings)
Hida region centered on Shirakawa Village, Chuno region centered on Gujo City, Gifu region
From the Meiji era through the early Showa era, sericulture flourished as part of a largely self-sufficient way of life...
Tsukemono misoni (miso-simmered pickles)AuWi
Gujo City
Salty soybean miso called Gujo miso, in a broth of dried sardine dashi, simmered with sliced pickled napa cabbage...
Kanboshi daikon ni (simmered cold-dried daikon)Wi
Hida City
A dish of Hida City's specialty kanboshi daikon (cold-dried daikon), simmered in dashi or soy sauce...
Kuwanoki mame ni (simmered mulberry tree beans)Au
Yamagata City
Kuwanoki mame ni is made from kuwanoki mame (mulberry tree beans), grown and eaten in the Miyama area in northern Yamagata City...
Komo tofu (straw-wrapped boiled tofu)Wi
Hida region centered on Hida City, Takayama City
Komo tofu is tofu wrapped in a straw mat called komo and boiled; once it develops air pockets...
Ayu no shioyaki (salt-grilled sweetfish)
Chuno region along the Kiso River, along the Nagara River, Seino region along the Ibi River
In Gifu Prefecture, rich in clear rivers including the Kiso, Nagara, and Ibi, from around June through October each year...
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