Regional cuisine of Okayama region
Sozuri pot
The local dish “sozuri nabe,” which has been popular since ancient times in Tsuyama City, Okayama Prefecture, is a hot pot dish characterized by “sozuri meat...
Kibidango
Okayama prefecture is a peach producing area, so Okayama is famous as a place related to the Japanese folktale “Momotaro”. Kibidango became popular as an au...
Shino udon
Shino udon is udon, which is said to have been eaten by Osho Yoshikan during his training at Entsuji in the latter half of the Edo period, and it is also cal...
Okayama ramen
Okayama ramen is a type of ramen developed mainly in Okayama city. Ramen from food stalls and barrack huts is said to have originated in the central urban a...
Okayama demi-katsudon
“Okayama demi-katsudon” is an Okayama local bowl with freshly fried crispy pork cutlets topped with a hot, thick demi-glace sauce, and there are many restaur...
Yubeshi
It is a mochi confectionary made using locally aromatic yuzu. “Yubeshi,” which is said to have started when the ancestors of Tennodo presented mochi confecti...
Chiya beef
It is a Japanese black breed that inherits the lineage of Japan's oldest vine beef (lineage beef), which is said to have originated in Niimi City, and is sai...
Bizen curry
“Bizen Curry” from Bizen City, Okayama Prefecture, which uses plenty of fruits, vegetables, and seafood grown locally in Bizen City, is a curry with thorough...
Misaki tamago kake gohan
It is a dish that is particular about Misaki-cho, such as freshly laid eggs from Misaki-cho, which has one of the largest poultry farms in western Japan, “ri...
Sailor's jabu-jabu
It is a menu that has its roots in the meal of a former boatman in the Ushimado district, and it is a kake rice eaten by stewing minced bone geta (flat tongu...
Boiled kogori
It is a local dish of Tsuyama with plenty of collagen made by stewing beef tendon, achilles, tail, etc. over a simmering heat and refrigerating it to harden ...