Regional cuisine of Yamaguchi region
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Chicken-Chicken Gobo
Chicken-Chicken Gobo (チキンチキンごぼう) is a beloved local dish from Yamaguchi Prefecture that originated in school lunches and has since become a popular ...
Turnip Zoni
Turnip Zoni (かぶ雑煮, Kabu Zoni) is a heartwarming traditional dish widely enjoyed in Hagi City and surrounding areas in Yamaguchi Prefecture. Especially be...
Mikan Nabe (Citrus Hot Pot)
Mikan Nabe (みかん鍋, Mikan Hot Pot) is a unique local dish combining the fresh seafood and the famous mandarin oranges (mikan) of Suo-Oshima, an island that...
Iwakuni Renkon
Iwakuni City is one of Japan’s leading lotus root-producing areas. Iwakuni Renkon is known for its chewy texture and dense flesh; when sliced, it draws into ...
Iwakuni Sushi
This pressed sushi is made in Iwakuni, Yamaguchi Prefecture. It is also known as “samurai lord’s sushi” because it was traditionally brought along when visit...
Fugu Chiri
Fugu chiri is a hot pot in which pufferfish is the star ingredient. “Chiri” refers to hot pots made primarily with fish, and the name “fugu chiri” is used fo...
Urume Iwashi Maruboshi
The name iwashi (sardine) is said to come from the fish’s delicate nature: it loses freshness quickly and dies soon after being caught. Urume refers to its e...
Mojiko Baked Curry
Mojiko Baked Curry is said to have originated at Yamadaya, a Japanese restaurant in Mojiko. The story goes that the restaurant poured leftover curry into a c...
Sea urchin
The islands of Oshima and Mishima off Hagi, along with the Kitaura coast, are known for producing red sea urchin. The popular red sea urchin fishing season r...
Kawara Soba
Kawara Soba is a distinctive local dish that originated in Kawatana Onsen, Toyoura, Shimonoseki City, Yamaguchi Prefecture. Fragrant green tea soba is placed...
