Regional cuisine of Chugoku/Shikoku region
Bitchu Takahashi Indian Tomato Yakisoba
Bitchu Takahashi Indian Tomato Yakisoba (備中高梁インディアントマト焼そば, Bicchū Takahashi Indian Tomato Yakisoba) is a local specialty of Takahashi City in...
Momotaro Grapes
Okayama, often called the "Sunshine Prefecture," is renowned as "the kingdom of fruits" due to its ideal climate and geography. While Okayama is famous fo...
Kibi Dango
Kibi Dango (きびだんご, Kibi dango) is a traditional sweet from Okayama, a region famous for its peach production and its association with the beloved Japane...
Wild Boar Ramen
In the Niimi region of Okayama Prefecture, wild boars are abundant, and dishes featuring boar meat, such as botan nabe (hot pot), have long been enjoyed. ...
Yomenakase
Yomenakase (ヨメナカセ) refers to the aorta of beef, a specialty from the Tsuyama region in Okayama Prefecture. Depending on the region, it's also known as k...
Kojima Tako Shio Yakisoba
Kojima Tako Shio Yakisoba (児島たこしお焼そば, Kojima tako shio yakisoba) is a delightful dish born in the coastal town of Kojima, located at the southern en...
Tai Somen
Tai Somen (鯛そうめん) is a luxurious dish where a whole simmered sea bream is served atop boiled somen noodles on a large plate. The rich broth from cooking...
Tochi Mochi
Tochi Mochi (栃餅, tochi mochi) is made from tochi nuts, which are known for their strong astringency and intense bitterness when eaten raw. The raw nuts are...
Wakasa Oyaki
Wakasa Oyaki (若桜のおやき, Wakasa oyaki) is a beloved regional treat with deep cultural roots in Wakasa Town, Tottori Prefecture. Every May, the "Wakasa ...
Azuki Zoni
New Year’s zoni (雑煮, zōni), a traditional soup dish, varies greatly across Japan, reflecting the unique flavors of each region. In Tottori Prefecture, the ...
Tofu Chikuwa
Tofu Chikuwa (とうふちくわ, Tofu chikuwa) is a unique local delicacy found mainly in the central and eastern regions of Tottori Prefecture. Unlike traditiona...
Fukumen
Fukumen (ふくめん, Fukumen) is said to have originated as a ceremonial dish in the Uwajima domain. Its main ingredient, konjac (konnyaku), is made from the k...
