Settsu, located in the southeast of the prefecture on the border with Osaka, is the area where Kobe is located. This district has prospered as the center of the Kansai region with its rich culture fostered through the Port of Kobe, a hub for international exchange, and Arima Onsen, the oldest hot spring in Japan, among others. Packets of modern Western architecture built in the early 20th century, representing the Hanshinkan Modernism culture style, are one of the highlights here.

Utilizing its clayish soil, this district produces the largest amount of the sake rice Yamadanishiki in all of Japan. The waters extending from the Akashi Strait to the Sea of Harima are known for their harvest of octopus and other fish/shellfish, and as seafood farms. The aquaculture of oysters, clams and other items has also been a major industry over the years.

Tajima’s local specialty products include Iwatsu green onion, Asakura sansho (Japanese pepper), and rice and soybeans grown using the ecological farming method “stork-friendly farming.” Tajima cattle, the best of which become the world-famous Kobe Beef, are also bred and fattened in Tajima (this region is the hometown of Tajima cattle). Tajima district facing the Sea of Japan boasts Japan’s top-class catches of snow crab and firefly squid.

Taking advantage of unique local climate conditions such as large temperature fluctuations within a single day, specialty Tamba brand products (Tamba black soybeans, Dainagon adzuki red beans, Japanese yam, chestnut, tea, etc.) are produced in the region. Fattening of Tajima cattle is also a major industry in Sasayama City, and “Tamba Sasayama Beef” is a local specialty there.

Awaji district, surrounded by the sea on all sides and blessed with a mild climate, is the area of Hyogo with the most prosperous farming industry. Awaji Island Onions are the most well-known local specialty from Awaji. Other major industries include dairy farming (the production of raw milk in Awaji accounts for approximately 40% of the production in Hyogo) and breeding and fattening of Tajima cattle (the number of cattle in Awaji accounts for one third of all cattle raised in Hyogo).