Cuisine

The northern region of Hyogo prefecture where Kinosaki Onsen is located is known in Japan as the “Tajima region”. It is geographically diverse, with many mountains, valleys, rivers and also faces the Sea of Japan. Its diverse geography and varied difference in temperature between day & night make it an ideal area for cultivating foods. Rich soils and clean waters provide fertile ground for raising a variety of fruits, vegetables and of course rice.

The abundant environment of Tajima has been key in the reintroduction of the Oriental White Stork to Japan. The bird is the symbol of Kinosaki Onsen and many local farmers have pledged to reduced-use or no-pesticide farming methods to improve the local ecosystem which provides the abundant forage needed for the bird (once extinct in Japan) to survive and thrive.

Matsuba Crab

Japan is world renowned for its fish cuisine (particularly sushi) and wagyu beef, but to many Japanese the delicacy they look forward to enjoying is crab. Tokyo, Osaka, Hiroshima and most of the major cities of Japan all face the Pacific ocean where crab is relatively scarce. Every winter, Japanese travelers flock to the Sea of Japan side to enjoy snow crab – large crabs with voluminous amounts of fluffy crab meat.

In Kinosaki Onsen, the local name for the snow crab is “Matsuba crab”. It refers to the larger, male Japanese snow crab. The word “matsuba” is Japanese for “pine needle”. Numerous legends exist as to the origin of the local name, including that its long, slender legs/pincers resemble pine needles.

Matsuba crab is known for its sweet taste. Boiled, grilled or even sashimi crab meat by itself has a very succulent taste, but the real delicacy of Matsuba crab is “kani miso”… a grey mixture of crab innards that is incredibly tasty by itself, but mixed with crab meat in a grilled crab shell is one of the most favored ways to enjoy it.

Matsuba crab is available from November 7 to March 31st.

Tajima Beef

Japanese wagyu (Japanese bred beef cattle) are celebrated as a premium beef known particularly for its fine marbling. Of the many wagyu, “Kobe beef” is truly world famous. Many do not know that “Tajima beef” are in fact the stock cattle for Kobe beef. Tajima beef

Largely vegetarian for much of its history, beef only entered into the regular Japanese diet during the Meiji period (late 1800’s – early 1900’s). Increased demand resulted in cross breeding of native Japanese cattle with foreign breeds, leading to extinction of the local purebreds. Due to its geographically isolated nature, however, the Tajima cattle endured as a Japanese pure breed and became the ancestor cattle of many other Wagyu – including Kobe beef.

To this day Kobe beef cattle in Japan must have genetically proven lineage of Tajima cattle, and both Kobe beef & Tajima beef are registered and protected with a geographical indication (GI) mark to ensure authenticity.