Local specialties of crab, beef and soba


Kinosaki is located in northern Hyogo prefecture in an area called Tajima. Here you can find an array of fresh seafood, locally grown produce, big brand beef and specialty soba.

Local specialties make the mouth water
From the seas to the north and the mountains all around, comes a bounty of local delicacies. The most famous and popular among locals and tourists are matsuba crab (snow crab), Tajima gyu, and Izushi sara soba.  
Tajima Gyu
The origin of the world famous Kobe beef is in fact Tajima beef, from the Tajima region where Kinosaki is located. This delicious highgrade wagyu beef has a high level of marbling and melt in the mouth texture which has to be tasted to be believed.  It can be eaten in various ways such as steak, shabu-shabu and sukiyaki.  
A traditional Japanese dish, and a favorite in the winters.
Beef and various vegetables are cooked in a sweet soy sauce base broth.  Some Japanese also like to top off the dish with raw egg either drissled on top or as a dipping sauce.
Be sure to order your steak cooked to no more than medium. The uniformed marbiling of the meat makes it so tender that it seems to just melt in your mouth.
Matsuba Crab
The winter speciality of Kinosaki onsen is without a doubt, Matsuba crab (snow crab). This delicious winter crab is caught at Tsuiyama Port, near to Kinosaki onsen every year between November and March. Some of the various ways it can be eaten include crab shabu-shabu, grilled crab and as sashimi. Many tourists flock to Kinosaki every year to enjoy this special delicacy.  
Grilled crab
Grilled crab
Freshly caught crab legs are cooked to perfection over charcoal. 
Lightly dip your crab legs into this lightly flavored broth. You only need to “shabu-shabu” (Japanese for swish) it briefly to lightly cook the meat.
Izushi Sara Soba
Izushi`s speciality dish is Izushi soba which are noodles made of buckwheat. They are eaten with the Japanese soup stock dashi. Daikon (radish), grated yam, wasabi (Japanese horseradish), spring onions and raw egg (optional) are added to the dashi to taste. The freshly made noodles are then dipped in this soup mixture and eaten. At the end of the meal, the remaining soup is mixed with sobayu (the hot water in which the noodles were boiled) and can be drunk as a sort of tea. Izushi soba is served on lots of small Izushi ceramic plates. Enjoy as many plates as you want and see who can get the biggest stack!
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