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Home > Tourist Information > Local Products

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Local Products

Koshu Wine 

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Koshu wine, known throughout the world, was first made in Katsunuma in 1877 by Masanari Takano and Tatsunori Tsuchiya after studying vinification in France. The more than 80 wineries located in Katsunuma turn out about 40% of Japan’s domestic wine production. An array of interesting, historical wine-making equipment is on display at the Budo-no-Oka Wine Center.

Koshu Fabric 

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Around the year 1633, it is said that a feudal lord promoted fabric production in the area north of Mt. Fuji. This constituted the beginning of the local textile industry. In this developing production area, the sericulture industry began to flourish. Furthermore, the abundant and uniquely clean meltwater from Mt. Fuji provided favorable conditions for the manufacturing of dye. With its production center in Yamanashi, bedding, neckties, and clothing fabric made from Koshu textiles spread all across Japan.

Jewelry 

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Sharing fame with Idar Oberstein in Germany, Kofu City is one of the leading world centers of stone-cutting and jewelry production. The gem cutting and polishing industry was perfected from techniques brought to Yamanashi by Shinto priests who had learned the procedure in Kyoto, in order to make crystal balls. Kofu’s advancement in workmanship has ensured a worldwide market for its products, such as crystal, agate, jade, and opal.

Inden 

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Only produced in Yamanashi, inden are goods made from deerskin with designs in Japanese lacquer. Inden has its origin in the leather accessories that were brought from India in the early Edo period. By late Edo, production had begun on coin purses, waist sashes, cigarette holders and so on. Nowadays, modern items such as purses, wallets, card holders, handbags and belts have been added to the variety of goods available. Inden production still uses its traditional methods.

Hoto 

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Hoto has its origin in a Chinese food called hakutaku, introduced into Japan in the Heian era by a Chinese Zen priest. Lord Shingen later modified it as a nutritional provision for battle. Because it is easy to prepare and very healthy, people have loved this well-balanced country food for quite some time.

Boiled Abalone 

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Given that Yamanashi is a landlocked prefecture, one would not assume that seafood is included in its list of local specialties. In the past, abalones were transported by horse along the Fuji River into Yamanashi. At some point during the course of its introduction into the prefecture, abalones were dipped in soy sauce, producing a dish with a rich and interesting taste. Abalone can also be eaten with dash broth. Known all over Japan, the unique taste of Yamanashi’s abalone delicacy is very popular.

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