Banshu Miki Forged Blades

Centuries ago, tragedy turned into opportunity—rebuilding the razed Miki Castle transformed this region into a bladesmithing center. Custom-crafted saws, knives, chisels and other tools hand-forged in Miki are used and treasured by carpenters and others across Japan.

Tamba Tachikui Ware

Tamba Tachikui yaki is produced in one of Japan’s six ancient potting centers. This 800-year-old ceramic tradition is focused on functional vessels, including jars and urns. Early forms were stylized with natural ash glazes, while slip glazes were introduced later.

Botan Nabe

The mountains and forests of Hyogo are home to many wild boar. In the months leading up to winter, hunters would bring home their tusked prizes and make a hot pot dish known as botan nabe that you can still enjoy in the region today.

Akashi Sea Bream

The sea bream flourishes in the waters off the coast of Akashi, and the ones caught here have an exceptional depth of flavor and a texture that is suited for both sashimi and grilling. Sea bream is a traditional dish at celebrations in Japan, so celebrate by trying it here.

Kuromame

Tamba black beans, known as kuromame, are grown in the Kyoto area and used in several ways in local cuisine. That includes being mashed with sugar and used to make sweets, or roasted until crunchy and served as a snack alongside ice-cold beer.

Kobe Beef

Within Japan, the term "Kobe beef" is only used to refer to the Tajima strain of wagyu cattle. A delicacy renowned for its marbling, flavor and fat that has a melting point lower than human body temperature.

Toyooka Willow Basketry

Willow basketry in Toyooka has stood the test of time—it's been around for more than 1,000 years. Originally used for household baskets and bento boxes back in the 9th century, today these time-honored weaving techniques are used to make stylish overnight bags and handbags.

Izushi Ware

Izushi yaki porcelain dates back to the 18th century discovery of kaolin-rich clay in Izushi. A high-contrast white ceramic, it is used as the base for imaginative reliefs, patterns, underglazes, overglaze decorations and lavishly ornate cartouche details.

Spring

During cherry blossom season, the prefecture turns pink and the area surrounding Himeji Castle is particularly breathtaking. Enjoy the Kobe Festival and witness the yearly mountain burnoff in the Tonomine Highlands.

Summer

The hotter months are a time for outdoor adventures and festivals. Head to the cooler climes of some of Hyogo’s mountains, or down to the beaches of Suma, Ieshima or Awaji Island for fun and fireworks.

Autumn

Autumn in Hyogo means spectacular events such as the Nada Fighting Festival, Kobe Jazz Street and the Tamba Fall Colors Festival, as well as cool temperatures for the Kobe Marathon.

Winter

The cold winter months are perfect for a ski trip and onsen getaway, and the Kinosaki area is perfect for both.