Ikanago no kugini (simmered sand lance)
Seto Inland Sea coast (Harima, Settsu, and Awaji regions)
Raw juvenile sand lance simmered sweet and savory in soy sauce, sugar, and ginger...
HYOGO
Hyogo Prefecture
The surveyed city is Kobe. Of all 394 items in the household survey, Hyogo Prefecture stands out most for Crab — 2.5× the national average (Kobe 886 g / national 355 g).
2.5×Biggest standout
Crab
per household / year
Crab
per household / year
6Items 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 Kobe’s value as a multiple of the national average.
| Item | vs. average | Kobe | National | Rank |
|---|---|---|---|---|
| CrabSeafood | 2.50× | 886g | 355g | #7 |
| Sea breamSeafood | 1.95× | 1,999JPY | 1,024JPY | #4 |
| Black tea#1Beverages | 1.93× | 370g | 192g | #1 |
| OystersSeafood | 1.63× | 1,221JPY | 748JPY | #3 |
| WineAlcohol | 1.61× | 5,050mL | 3,138mL | #4 |
| Meal-kit ingredientsPrepared Foods | 1.53× | 5,900JPY | 3,859JPY | #7 |
| BeefMeat | 1.52× | 32,212JPY | 21,217JPY | #5 |
| SardinesSeafood | 1.47× | 603g | 409g | #7 |
| BeansDried Foods, Seaweed & Soy Products | 1.46× | 568JPY | 389JPY | #2 |
| Other soy productsDried Foods, Seaweed & Soy Products | 1.45× | 1,310JPY | 906JPY | #4 |
| YellowtailSeafood | 1.43× | 4,016JPY | 2,818JPY | #7 |
| PersimmonsFruit | 1.38× | 2,529g | 1,826g | #7 |
#1
Where this prefecture ranks #1
Items where Kobe ranked #1 among the 52 surveyed cities.
- Bananas
- Bread
- Margarine
- Other bread
- Black tea
- Sliced bread
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.
Tako meshi (octopus rice)
Main ingredients: Octopus
→ Octopus is 1.4× the national average in Kobe (1,532 JPY, #2 nationally)
Katsumeshi (rice with beef cutlet)
Main ingredients: Beef, cabbage, rice
→ Beef is 1.3× the national average in Kobe (7,315 g, #12 nationally)
Himeji oden
Main ingredients: Daikon radish, tied kelp, chikuwa fish cake, konnyaku, shirataki noodles, boiled egg, fried burdock cake, flat fish cake, and others
→ Kelp is 1.2× the national average in Kobe (863 JPY, #13 nationally)
Kasujiru (sake-lees soup)
Main ingredients: Sake lees, daikon radish, carrot, taro, burdock root, fried tofu, konnyaku, and others
→ Daikon radish is 1.1× the national average in Kobe (1,968 JPY, #7 nationally)
Kajiya nabe (blacksmith's hot pot)
Main ingredients: Octopus, eggplant
→ Eggplant is 1.1× the national average in Kobe (2,439 JPY, #13 nationally)
Nikuten (savory meat and potato pancake)
Main ingredients: Beef tendon, konnyaku, potato, cabbage, wheat flour
→ Potatoes is 1.1× the national average in Kobe (9,249 g, #13 nationally)
DISHES
30 regional dishes from Hyogo 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.
Akashiyaki / tamagoyaki (egg-rich octopus dumplings)
Akashi City
A batter of wheat flour, jinko starch, egg, and dashi broth mixed with octopus and cooked into small dumplings, served in a dipping broth...
Botan nabe (wild boar hot pot)Wi
Tamba Sasayama City
Wild boar meat and seasonal vegetables simmered in a dashi broth based on blended white and red miso...
Katsumeshi (rice with beef cutlet)
Kakogawa City and surrounding area
A flat beef cutlet served over rice on a Western-style plate, topped with demi-glace sauce...
Chobo-jiru (thick soup with dumplings and cowpeas)
Awaji Island
A thick soup containing dumplings, cowpeas, and taro stems, said to date back to the Edo period...
Himeji odenAu
Himeji City and surrounding area
Oden is usually eaten with mustard, but Himeji oden is instead topped with ginger-flavored soy sauce...
Tamba black soybean rice
Tamba Sasayama City
Tamba Sasayama's black soybeans grow plump and richly flavored, thanks to the region's fertile clay soil and sharp day-night temperature swings...
Banshu tenobe somen (hand-pulled wheat noodles)SuWi
Harima region
Banshu somen, known by the brand name 'Ibonoito,' is prized for its firm, springy texture and resistance to overcooking...
Boiled matsuba crab
Tajima region (Shin'onsen, Kami, and Toyooka)
Snow crab is called 'matsuba-gani' in the San'in region and 'echizen-gani' in Hokuriku...
Izushi sara soba (buckwheat noodles on small plates)
Izushi, Toyooka City, Hyogo Prefecture
Soba noodles served on small white Izushi-ware plates, eaten plate after plate with dipping broth and condiments from a small flask...
Saba-zushi (mackerel sushi)Au
Throughout the prefecture
A traditional sushi made with vinegar-cured salted mackerel, prepared as whole-fish sushi, pressed rolls, or hand-formed nigiri...
Tofumeshi (tofu and vegetable rice)
Oyama district, Tamba Sasayama City
Called 'tofumeshi,' this dish combines boiled tofu, carrot, burdock root, and canned boiled mackerel...
Kasujiru (sake-lees soup)Wi
Throughout the prefecture
Daikon, carrot, burdock root, and konnyaku simmered in a broth made with sake lees, a byproduct of sake brewing...
Kobe beef steak
Kobe
Kobe beef seared on a griddle, seasoned with salt and pepper, and eaten with steak sauce or mustard...
Tsukudani-style simmered sansho pepperAu
Asakura, Yabu City (Asakura sansho); Kobe City (Arima sansho)
Sansho, a spice widely used to season Japanese cuisine, is said to have arrived from China in the Heian period...
Hamosuki (conger pike eel hot pot)SuAu
Awaji Island
Conger pike eel and Awaji Island onions simmered in a yosenabe-style broth, a specialty of Awaji Island...
Kajiya nabe (blacksmith's hot pot)
Miki City
Miki City, said to be Japan's original center of metalworking, traces its origins back some 1,500 years, developing alongside the craft of blacksmithing...
Miso-dare gyoza (miso-dipped dumplings)Wi
Kobe City
Pan-fried gyoza are usually dipped in a vinegar, soy sauce, and chili oil sauce, but in Kobe...
Nikuten (savory meat and potato pancake)
Takasago City
A thin sheet of batter topped with seasoned potato, beef tendon, konnyaku, cabbage, and other ingredients...
Kokerazushi (pressed fish-floss sushi)AuWi
Awaji City
A pressed sushi topped with dried, flaked sea bream, wrasse, and goby over vinegared rice...
Grilled conger eel
Harima district
Butterflied conger eel skewered and grilled with a savory glaze; the region is one of Japan's leading conger eel producers...
Simmered koya-tofu powder and vegetables
Kita-Harima (Taka Town)
Koya-tofu powder, a byproduct of making freeze-dried tofu, also known as 'tofuko,' is simmered together with chopped vegetables...
Saba no jau (sukiyaki-style mackerel hot pot)SpAu
Toyooka City, Kami Town (Tajima region)
A sukiyaki-style hot pot of mackerel simmered with seasonal vegetables like green onion and napa cabbage, along with grilled tofu...
Tororo rice (grated yam over rice)AuWi
Tamba Sasayama City
Grated mountain yam thinned with a dashi broth of dried sardines and bonito flakes, valued as an aid to digestion...
Simmered black soybeansAuWi
Tamba Sasayama City
Tamba Sasayama's black soybeans grow plump and richly flavored, thanks to the region's fertile clay soil and sharp day-night temperature swings...
Jabu (chicken and vegetable stew)Su
Shin'onsen Town
A home-style side dish of chicken simmered with shirataki noodles, green onion, tofu, onion, burdock root, and other vegetables...
Tako meshi (octopus rice)Su
Awaji Island, East Harima
Hyogo Prefecture ranks second nationally in octopus catch and first for common octopus, landed from Awaji Island, Kobe, and along the coast to Ako...
Deep-fried sailfin sandfishSp
Tajima region
Small sailfin sandfish (hatahata), head and innards removed, deep-fried whole; the fish has almost no visible scales...
Ibitsu mochi (leaf-wrapped rice cake)Sp
Throughout the prefecture
Mochi with sweet bean paste in the center, wrapped in sarutoriibara leaves; known nationwide as 'kashiwa mochi'...
Yatarazuke (mixed vegetable pickles)SuWi
Harima (Shiso City)
Named for its use of 'yatara' (all sorts of) vegetables — eggplant, cucumber, shiso seeds, myoga ginger, and more...
NEARBY