"Gin no Mikazuki" Goheimochi, a type of rice cake that can only be eaten here

For those who want to easily sample Hida's local specialties, the food stall area is highly recommended.
Among them, we recommend the goheimochi made with Hida's brand rice, "Gin no Mikazuki.
" Hida's brand rice, "Gin no Mikazuki," is a variety of rice called "Inochi no Ichi," and only rice grown in the Hida region of Gifu Prefecture and the surrounding mountainous areas is called "Gin no Mikazuki." It is
the largest grain of edible rice in Japan (about 1.5 times that of Koshihikari), and is characterized by its glossy shine and chewy texture. It is delicious when freshly cooked, and even when cooled, it continues to show its charm.
Goheimochi made with "Gin no Mikazuki" is born from the climate of Hida and the effort of sparing no expense.
Goheimochi is a local dish from the Kiso and Ina regions, as well as the mountainous areas of central Japan, including Gifu, Toyama, Aichi, and Shizuoka prefectures. It is made by skewering partially pounded non-glutinous rice and grilling it with a miso or soy sauce-based glaze. It
offers an exquisite texture that engages all the senses in your mouth, not just the umami you feel on your tongue
We offer two flavors that are made with local specialties: perilla and walnut glaze and Hida soy sauce.