Kobe’s local cuisine
The City of Kobe has a population of around 1.54 million people, making it one of 12 cities in Japan with a population of greater than 1 million. Within the city is the Port of Kobe, which became a pioneer among Japan’s ports when a foreign settlement was established there after the opening of the port in 1868. Through the many people from around the world living in the foreign settlement, the city became heavily influenced by western culture. Bread, western confectionery and cakes, coffee, and black tea are all elements of food culture which spread throughout Japan from Kobe. At the same time, Kobe Beef has spread from the Port of Kobe to the rest of the world.
On the other hand, while Kobe is a large city, it also has a different side – as the home of a bustling agricultural and marine industry. One third of the land area of the Kobe city region is farmland. Across the Kita and Nishi Wards there lies a bountiful natural agricultural zone, and to the south lies the Seto inland sea, which has some of the fastest-flowing tidal currents in Japan, resulting in highly nutrient-rich fishing grounds. Here is an introduction to some of the agricultural and marine products which are born from this rich and fertile natural environment.
○Agricultural products
Making the most of the advantages of having a city centre so close to local farmlands, fruits and vegetables, rice and more are able to reach consumers while at their freshest and most delicious. Recently, products such as strawberries and figs are exported internationally to the highest quality retailers.
○Kobe wine
Fermented with 100% grapes from the Kobe region.
The Seto inland sea gives Kobe a climate which is similar to that of the Mediterranean, with little rain and lots of sunshine, making it an ideal region for growing grapes with high sugar content. Wine and brandy has been fermented in Kobe since the first grapes began to be cultivated in the city, around 40 years ago.
○Ikanago no Kugini (marinated and boiled sand eel)
Ikanago no Kugini is a special local dish which is said to be only made in Kobe. The tiny Ikanago fish can only be caught for a short period of time between the end of February and the beginning of March each year. This delicacy is being introduced around to the world as ‘Kobe Fish’.
In order to lead a revitalization of the city through ‘Kobe cuisine’, the Gastropolis Kobe project started in 2015 to build an international gourmet city which we are proud of.
You can learn more about Gastropolis Kobe at our website www.gastropoliskobe.org
Kobe welcomes you, so next time please come and experience Kobe cuisine for yourself!
From the 3rd to the 13th of December, eight selected swimmers from the Fukuoka Swimming Association visited NSW, where they participated in joint training sessions with a local school and competed in the 2024-25 Speedo NSW Senior State Age Championships.
