TAKAYAMA –
The Hida Taste Festival, a long-running event that began in 1986, is held twice a year in spring and autumn and has become a popular attraction in Takayama.
This autumn’s festival features 22 vendors offering a wide variety of regional dishes, including grilled Hida beef skewers, mitarashi dango rice dumplings coated in a savory soy-based sauce, and salt-grilled ayu sweetfish.
A booth selling locally brewed sake also attracted considerable interest, offering seasonal autumn varieties produced by breweries in the Hida region.
The festival extends beyond local specialties, with vendors from neighboring Toyama and Fukui prefectures in the Hokuriku region bringing seafood delicacies to the event.
Among the offerings are Toyama’s famous masu-zushi, a traditional pressed sushi made with trout, and Fukui’s grilled mackerel, known as saba no hamayaki.
The Hida Taste Festival continues through October 4, giving visitors another opportunity to enjoy the region’s traditional foods and seasonal specialties.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: newsonjapan.com
