Hyogo
兵庫県
Where is Hyogo?
Hyōgo Prefecture belongs to the Kinki region, which consists of two urban prefectures and five prefectures, and to the Kansai region, which consists of two urban prefectures and four prefectures excluding Mie Prefecture. The prefectural capital is Kobe City.
As of January 2026, the population is approximately 5.3 million, ranking 7th in Japan and 2nd in the Kansai region after Osaka Prefecture.
The prefecture’s gross domestic product (GDP) ranks 6th nationwide, making it one of the most economically vibrant regions in Japan. Geographically, it faces the Sea of Japan to the north and the Seto Inland Sea to the south. On Honshu, it is extremely rare for a prefecture to face two seas; besides Hyōgo Prefecture, only Aomori Prefecture and Yamaguchi Prefecture share this characteristic.
The area of the prefecture is about 8,400 square kilometers, but roughly 60% of the population is concentrated in the southeastern part of the prefecture. In particular, the area known as the Hanshin region, centered on Kobe City, the prefectural capital, is densely populated.
The climate varies greatly by region. In summer, temperatures tend to be high throughout the prefecture, and days with temperatures exceeding 35 degrees Celsius are not uncommon. Another characteristic is that in urban areas centered on Kobe City, tropical nights (when the temperature does not fall below 25 degrees Celsius) frequently occur in summer. In contrast, in winter, snowfall is heavy mainly in inland and northern areas, and in some regions entire towns can be covered with snow.
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Specialty Products of Hyogo
Hyogo Prefecture, as mentioned above, faces the Sea of Japan to the north and the Seto Inland Sea to the south, making it a prefecture that is bordered by two seas.
In addition, it is blessed with natural environments such as mountainous areas and rivers, so in terms of food culture, it offers an abundance of both seafood and mountain products. In the mountainous regions within the prefecture, the production of timber, including bamboo, has also been thriving, supporting people’s lives and industries since long ago.
Against the backdrop of this natural environment, Hyogo Prefecture’s local specialties have a wide variety of attractions. In the realm of gourmet food, Kobe beef, which enjoys high popularity both in Japan and abroad, is especially famous, as are fresh seafood from the Sea of Japan side, such as Kasumi crab and Matsuba crab.
In addition, food cultures widely known throughout Japan have taken root here, including Akashiyaki and Japanese sake represented by the Nada Gogo brewing area. On the other hand, in the field of crafts, works such as Tanba Tachikui ware and Banshu soroban (abacuses), which showcase the formative beauty created by artisans’ skills, are highly regarded and continue to be loved by many people today.
Food
Kobe Beef
Kobe beef is a brand name given only to beef that meets strict quality standards among Tajima cattle. Alongside Matsusaka beef from Matsusaka City in Mie Prefecture and Omi beef from Omi City in Shiga Prefecture, it is known for being one of Japan’s three great Wagyu brands and for its exceptional rarity and value. Its greatest characteristics are its refined sweetness and rich aroma. When enjoyed as steak or shabu-shabu, you can fully savor the meat’s natural umami without the need for heavy seasoning.
Akashi-yaki
Although Akashiyaki may look similar to Osaka’s famous Takoyaki, there are clear differences in the ingredients, texture, and way of eating. While Takoyaki uses a larger amount of wheat flour and has a crispy exterior with a gooey interior, Akashiyaki is made with plenty of eggs and is characterized by its fluffy, soft mouthfeel. In addition, unlike Takoyaki, which is eaten with sauce, Akashiyaki is enjoyed by dipping it into a broth made from a combination of bonito and kelp. Its appeal lies in the gentle flavor created by the harmony of the broth’s umami and the natural sweetness of the eggs.
Tanba Kuromame
A premium black soybean brand produced in Tamba City, Hyogo Prefecture, and considered one of the finest in Japan. Its most notable feature is the size of the beans. Each bean is about three times larger than a typical soybean and noticeably bigger than ordinary black soybeans. When slowly simmered, the beans develop a glossy, beautiful appearance and a pleasantly chewy texture, allowing you to enjoy their refined sweetness. In addition to being enjoyed in the classic simmered black bean dish, they have in recent years become popular in various forms, such as black soybean bread made by kneading the beans into the dough.
Tamanegi
Awaji Island onions are a branded variety of onions produced on Awaji Island in Hyogo Prefecture. Nurtured by the warm climate and long cultivation period, they are characterized by their strong sweetness and tender texture. It is said that their sugar content is about twice that of ordinary onions, and some are even sweet enough to rival melons. In addition, because they contain relatively few of the pungent components typical of onions, they are popular not only cooked with heat but also eaten raw, thinly sliced in salads.
Crafts & Others
Banshu Soroban
Banshu soroban are abacuses manufactured mainly in Ono City, Hyogo Prefecture, and they were designated as a Traditional Craft of Japan in 1976. In modern times, the spread of computers and calculators has led to a declining trend in the demand for and production volume of soroban. However, it is still said that Banshu soroban account for roughly 70% of the domestic soroban market, and their high quality and reliability remain unshaken to this day.
Tanba Tachikui Yaki
Tamba Tachikui ware is a type of pottery produced in Tamba City, Hyogo Prefecture, and is counted as one of Japan’s Six Ancient Kilns. It has a history of about 800 years, dating back to the late Heian period, and was designated as a Traditional Craft in 1978. It is characterized by its unique coloration created by natural ash glaze and by the use of a left-turning potter’s wheel in its production.
Izushi Yaki
Izushi ware is a type of porcelain produced in the Izushi area of Toyooka City, Hyogo Prefecture. It is characterized by its pure white and beautiful porcelain, so much so that it is known as the “ultimate white.” Its origins date back to 1764, and in 1980 it was designated as a Traditional Craft of Japan by the national government. The raw material is a white stone called Kakidani tōseki, and a wide range of products are made from it, including tableware, sculptural ornaments, and wind chimes.
Areas
Discover the unique areas within this prefecture
Access to Hyogo
Access to Hyogo Prefecture varies depending on the sightseeing spots you plan to visit, but using Osaka International Airport (Itami Airport) and Kansai International Airport is convenient.
Both airports are located in Osaka Prefecture, which borders Hyogo Prefecture, making it easy to travel to various areas within Hyogo. From Osaka International Airport, it takes about 40 minutes to reach Sannomiya, the largest downtown area in Hyogo Prefecture, by airport limousine bus.
You can also access Sannomiya from Kansai International Airport in about 60 minutes by using a limousine bus or train. Regarding transportation within Hyogo Prefecture, if you are mainly sightseeing in the Hanshin area in the southeastern part of the prefecture, trains and local buses are well developed, allowing you to efficiently visit major tourist spots using only public transportation.
On the other hand, when visiting sightseeing spots in the northern part of the prefecture, many areas have limited train services, so you may need to use express buses or take a flight to a nearby airport and then transfer to buses. This can be considered a challenge, as access is somewhat less convenient.
History of Hyogo
It is said that the origins of Hyogo Prefecture go back to when the prefectural office was established in "Hyogo-tsu," an area located around what is now Hyogo Ward in Kobe City. Hyogo-tsu had long flourished as a port town and supported Japan’s logistics and exchange.
In January 1868, Hyogo-tsu was opened as a port for trade with the United States and other countries, and the Hyogo Garrison (Hyogo Chindai) was established to administer the surrounding area. About ten days after its establishment, it was renamed the Hyogo Court.
Then, on May 23, about four months later, the Hyogo Court was abolished, and the new Hyogo Prefecture was established, laying the foundation for the present-day Hyogo Prefecture.
There are various theories about the origin of the place name "Hyogo," but a leading theory traces it back to the era of Emperor Tenji, the 38th emperor of Japan, when an armory for soldiers, called "tsuwamonogura (Hyogo)," meaning a weapons storehouse for troops, was located there.
About Hyogo
Japan’s First UNESCO World Heritage Site: Himeji Castle
Himeji Castle, located in Himeji City, Hyogo Prefecture, is a renowned castle that was constructed more than 400 years ago, and its main structures such as the main keep and turrets still remain today.
Recognized for its high historical value, it was inscribed as Japan’s first UNESCO World Cultural Heritage site in 1993, together with Horyu-ji Temple in Nara.
In recent years, a large-scale restoration project known as the “Heisei Great Restoration” was carried out over about five and a half years, from 2009 to 2015. Costing approximately 2.8 billion yen in total, it included repairs to the outer walls and roof tiles, as well as seismic reinforcement work.
Himeji Castle is also affectionately known by the nickname “White Heron Castle” (Shirasagi-jo / Hakuro-jo), because the beautiful white exterior of its main keep is likened to a white heron spreading its wings.
Hyogo Prefecture’s High Share of Sake Production in Japan
Hyogo Prefecture is home to Nada, often called the sacred land of Japanese sake, where many nationally renowned sake breweries such as Kiku-Masamune, Hakutsuru, and Ozeki are concentrated. All of these breweries originated within Hyogo Prefecture.
Thanks to this background, Hyogo Prefecture is one of Japan’s leading sake-producing regions, said to account for roughly 70% of the nation’s total sake production.
In particular, the five sake-brewing areas that stretch along the coast from Kobe City to Nishinomiya City are known collectively as Nada Gogo (the Five Villages of Nada). This Nada Gogo area alone produces about 25% of Japan’s total sake output and stands as a symbol of Hyogo Prefecture’s sake culture.
Arima Onsen: One of Japan’s Three Famous Hot Springs
Arima Onsen / Photo AC
Arima Onsen in Kobe City, Hyogo Prefecture, is known as one of Japan’s Three Famous Hot Springs, along with Kusatsu Onsen in Gunma Prefecture and Gero Onsen in Gifu Prefecture.
A major feature of Arima Onsen is that visitors can enjoy two types of hot springs with different properties. Kinsen (gold spring), which contains a high concentration of iron and salt, is classified as a high-temperature, strongly saline sodium chloride spring containing iron, and is said to be effective for neuralgia, muscle pain, joint pain, and more. Ginsen (silver spring), on the other hand, is classified as a carbonated spring or a radioactive spring, and is expected to help alleviate swelling and improve high blood pressure.
In addition, the streets of the Arima Onsen town retain the atmosphere of old Japan, making it a popular tourist destination where visitors can not only bathe in the hot springs but also enjoy Hyogo’s local gourmet foods and strolling while eating.