Regional cuisine of Okayama region
Momotaro grapes
Okayama, a sunny country, is blessed with its climate and climate, and is called the fruit kingdom. Speaking of grapes from Okayama, “Muscat of Alexandria” ...
Inoshishi ramen
Many wild boars live in the Niimi area of Okayama prefecture, and many boar dishes such as botan nabe have been eaten since ancient times. Inoshishi ramen (...
Yomenakase
Yomenakase is the name of the aorta of cattle in the Tsuyama area of Okayama prefecture, and depending on the region, it is called blood vessel, hatsumoto, k...
Kojima Takoshio Yakisoba
Kojima in Kurashiki City, located at the foot of the Honshu side of the Seto Ohashi Bridge, is a town where you can enjoy abundant seafood. Among them, the ...
Okayama barazushi
Okayama barazushi is a sushi made with seasonal vegetables and seafood from the Seto Inland Sea. During the Edo period, Mitsumasa IKEDA, the first lord of th...
Bukkake udon
Speaking of Bukkake Udon, it is one of the specialties of Kagawa Prefecture, but its birthplace is located in Kurashiki City, Okayama Prefecture. Kurashiki'...
Tsuyama hormone udon
Tsuyama hormone udon made with plenty of fresh mixed hormones. Since the Tsuyama area has been a distribution base for cattle and horses since ancient times,...
Kasaoka ramen
It is one of the local ramen representing Okayama Prefecture that originated in Kasaoka City, Okayama Prefecture. The main feature of Kasaoka ramen is that ...
Mari pickled
One of the local dishes of Okayama Prefecture is pickled in the leaves. It is said that it came to be called mama kari because “the more delicious you go to ...
Hiruzen yakisoba
In Hiruzen, miso-based yakisoba (sweet spicy sauce) made using chicken (Kashiwa) has been common in Hiruzen. According to one theory, the sauce is difficult ...
Yellow leek
Instead of bara-zushi Kinshi-egg, a special Okayama specialty yellow leek is added. It has a good aroma that invites appetite, and it matches the texture and...