Cuisine of Yamanashi
Japanese Beef Fillet Steak with Sicilian Green Olives and Yamanashi Wine Sauce
High-grade Japanese beef tenderloin steak is served with Yamanashi white wine and fond de veau sauce.
Yamanashi "Kai Salmon Red" with Sweet Potato Purée and Green Asparagus
"Kai Salmon Red," or large red-fleshed rainbow trout, has a tender meat and stays wonderfully juicy when cooked. Saffron-flavored cream sauce, green asparagus, and puréed sweet potato garnish the fish.
Hinohikari Rice "Tomiho" Harvested in Chuo City, Yamanashi
Hinohikari rice "Tomiho," which is cultivated in a basin in Chuo City, is grown with reduced amounts of chemical pesticides and fertilizers in consideration of consumer safety. With a high water content, this rice tastes great not only freshly cooked but also when eaten cold.
Savor handmade silken tofu with sesame-flavored soy sauce.