TAKAYAMA –
The Hida Taste Festival, a long-running occasion that started in 1986, is held twice a 12 months in spring and autumn and has develop into a well-liked attraction in Takayama.
This autumn’s pageant options 22 distributors providing all kinds of regional dishes, together with grilled Hida beef skewers, mitarashi dango rice dumplings coated in a savory soy-based sauce, and salt-grilled ayu sweetfish.
A sales space promoting regionally brewed sake additionally attracted appreciable curiosity, providing seasonal autumn varieties produced by breweries within the Hida area.
The pageant extends past native specialties, with distributors from neighboring Toyama and Fukui prefectures within the Hokuriku area bringing seafood delicacies to the occasion.
Among the choices are Toyama’s well-known masu-zushi, a standard pressed sushi made with trout, and Fukui’s grilled mackerel, often known as saba no hamayaki.
The Hida Taste Festival continues by October 4, giving guests one other alternative to benefit from the area’s conventional meals and seasonal specialties.