Regional cuisine of Yamaguchi region
Iwakuni Lotus Root
Iwakuni Lotus Root (岩国れんこん, Iwakuni renkon) is a celebrated specialty of Iwakuni City, one of the leading lotus root-producing regions in Japan. Iwak...
Iwakuni Sushi
Iwakuni Sushi (岩国寿司, Iwakuni zushi) is a pressed sushi dish originating from Iwakuni City in Yamaguchi Prefecture. It earned the nickname "Lord's Sush...
Fugu Chiri Hot Pot
Fugu Chiri Hot Pot (ふぐちり) is a type of traditional Japanese hot pot featuring fugu (pufferfish) as the star ingredient. The term "chiri" refers to hot po...
Sun-dried Round Urume Sardines
Urume Sardines (うるめいわし, urume iwashi) are a type of sardine named for their delicate nature and short lifespan, as well as their moist, glistening eyes...
Moji Port Baked Curry
Moji Port Baked Curry (門司港焼きカレー, Moji-kō yaki kare) has a fascinating origin story. It is said to have been created at a Japanese restaurant called "...
Fugu (Tessa)
In Yamaguchi Prefecture, blowfish is referred to as "fuku," a name imbued with good fortune. Historically, due to the risk of blowfish poisoning, it was nick...
Sea Urchin (Uni)
The islands of Oshima and Mishima, as well as the coastal area of Kitaura near Hagi City in Yamaguchi Prefecture, are renowned for their production of red se...
Kawara Soba
Kawara Soba (瓦そば, Kawara soba) is a distinct local dish that originated in Kawatana Onsen, a hot spring town in Shimonoseki City, Yamaguchi Prefecture. Th...
Chicken chicken burdock
Chicken chicken burdock is a popular local dish that originated in Yamaguchi prefecture, spread from school lunches, and is now a popular dish both inside an...
Kabuzoni
Kabuzoni is a simple yet flavourful local dish that is widely eaten mainly in Hagi City, Yamaguchi Prefecture. It is popular as a staple New Year's dish, and...
Tangerine pot
Suo-Oshima accounts for 80% of the mandarin orange production in Yamaguchi prefecture. It is a local dish “mandarin orange nabe” that combines fresh seafood ...
Kind of food
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