around Mt.Fuji

日本富士山協会 > Mt.Fuji Area Guide Map > Taste Boast

Taste Boast

Oshino Soba noodle


‘Oshino Soba’is popular for its simple flavors and šfirm springy noodles. The secret to these delicious noodles is the invigorating climate and the famous waters of Mt. Fuji,so perfect for the cultivation of soba.Workshops are even available where you can experience making your own hand-made soba!

Gibier Dishes


‘Gibier,’ from the French for ‘wild game,’is at its most delicious from Autumn to Winter.Cucumber rice, recently popular in Fujikawaguchiko, is also available and,depending on the season, blueberries and cherries can be enjoyed straight from the branch.

Yoshida no Udon


Known throughout Japan, the distinctive feature of Yoshida Udon is the texture, chewiness, and thickness of the noodles. It is often eaten with the condiment ‘Suridane,’ a base of red chilies sauteed together with sesame and Japanese peppers, and then topped with thinly cut boiled cabbage and fried tofu.

Wakasagi (lake smelt) dishes


The pond smelt harvested from Lake Yamanakako are known for their exceptional flavor. Enjoy in a variety of dishes, including fried, boiled, and even tempura.

Highland vegetables


The natural aromas and flavors of the fresh corn, potatoes,cabbage, tomato, cucumbers and other vegetables gathered from the plateaus of Mt. Fuji are sure to satisfy.

Unagi eel


Unfed in the fresh spring water of Mount Fuji for three days, the eels lose their excess fat and are cleaned of impurity, acquiring a delicious texture and flavor.

Mishima croquette


A delicacy made from Mishima (May Queen) Potatoes cultivated on the west slope of the Hakone mountain. with a crisp outside, moist and sweet inside, and delicious aftertaste.

Ashitakagyu Beef


Ashitaka beef, raised with careful diligence in the Ashitakasanroku region, is famous as a high quality Japanese beef with a rich deep avor. Delicious not only in specialties such as sukiyaki or shabu-shabu but also a variety of unexpected dishes, such as mince or nigiri sushi.

Shirasu (youg sardine)


This whitebait called “Tagonoura Shirasu” is very fresh because of one boatspull. Boied whitebait is delicious.



Tender rice cake made of glutinous rice, “Mine-no-Yukimochi,” grown in Oyama Town. Soy source flavoured, “Isobe-yaki,” rolled with seaweed is our recommended way to taste.