LOCAL CUISINE
In this land-locked region, you will find a cuisine in some ways varydifferent that of Tokyo, Kyoto and southern Japan. Turing to the mountainsand rivers as a main source of raw materials, the people of this districthave created unique dishes both in ingredients and flavoring.
The typical cuisine of the district is called "san-sai",meaning mountain vegetables such as edible ferns and other wild plants.These are both nourishing and delicious, especially when cooked with therich local "miso" or bean paste."san-sai ryori" meals also includefreshly-caught river fish such as "ayu"grilled with salt or soy sauce. And a local speciality not to be missedis "hoba-miso", where miso, mixedwith vegetables, is roasted on a magnolia leaf. Most set meals, such asyou will fine at local inns or restaurants, include a variety of such dishesat a vary reasonable price.
San-sai ryori 
Hoba-miso
Like many of Japan's mountainous districts, Takayama also has its ownvariety of "soba" - noodles madefrom buckwheat. These noodles are frequently hand -made at the restaurantwhere you eat them and served in various ways, hot or cold. Soba is deliciousfor a light lunch or as part of an evening meal.
Soba 
Fruit
You will also encounter such savory delights as "mitarashi-dango",grilled rice balls flavored with soy sauce, and "shio-senbei",salty rice-crackers. Not to mention local confectionery and delicious freshfruit. Another local product is Hida beef,prepared in sukiyaki or as steak. 
Mitarashi-dango 
Hidabeef
To accompany the delicious, rich cuisine of Takayama is its local sake,give distinction by the purity of the water and quality of the rice. Inthis region, where there are superb materials and a great love of good foodand wine, you will find many gastronomical delights.