Must Eat Foods In Kobe And Where To Eat Them

Photo Credit: Kobe Finder

Tucked away down a small side street off the Motomachi shopping arcade is Mama’s Selection Motomachi Cake; a local family-owned business that has been established in Kobe for over 70 years. It started as a cream puff store that was sold in wagons after World War 2. The spot is a must-visit for anyone with a sweet tooth and is especially popular with locals. Part of the store’s success lies in its very reasonable pricing. As well as delicious sweet offerings, the store has a relaxing atmosphere and modern decor. There is a spacious indoor seating area as well as tables and chairs outside where you can do a spot of people watching. Their most iconic and popular cake is the Zakuro; a fluffy sponge cake made from egg yolks. Filled with cream and topped with a strawberry and icing sugar, the sweet treat has been loved for many generations. Alternatively, try the St Marc; a mouth-watering chocolate and whipped-cream cake.

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Japan’s connection with vegetarianism can be traced back to the 13th century, when Zen Buddhist monks spread a form of cuisine called shojinryori; which is the practice of using only seasonal vegetables, tofu and seeds in cooking. The practice aligned with their beliefs and way of living which avoided harm to all beings and meant maintaining a clear-conscience. Wondering where to eat tofu in Kobe? Check out Umenohana. Dive into an unthinkable array of artfully crafted veggie dishes such as grilled tofu lollipops drizzled with black sesame and miso sauce, or crispy pumpkin cutlets. For an ambitious and interactive experience, try cooking your own sheets of tofu curd (known as yuba) at your own table. Enjoy the Kobe food experience all with views of the charming Kobe waterfront.

Photo Credit: The Woks of Life

Both delicious and spicy; when I first tried spicy tofu, I really wasn’t expecting it. For brave foodies, spicy tofu is a must-try. Whether cut into small cubes in soup or fried, tofu is a really popular ingredient in Japanese cuisine. Among them is mapo tofu or spicy tofu; a dish of Chinese origin adopted by Japan. The dish, which is not for the faint-hearted, consists of diced tofu mixed with a spicy sauce of fermented black beans, ground pork and red pepper. True mapo tofu is powerfully spicy with both conventional “heat” spiciness and the characteristic “mala” numbing spiciness flavour of Sichuan cuisine. The dish is often described by chefs using seven specific adjectives: numbing, hot spicy, hot temperature, fresh, tender, aromatic, and flaky. A must-eat food in Kobe for spice lovers, the dish is best found in the Nankinmachi Chinatown district. Check out Shisen Saikan, where many people get hooked on their special mapo tofu.