Regional cuisine of Ehime region
Cooking Classes in Japan
airKitchen allows travelers from all around the world to book and experience authentic cooking classes. Chose your best cooking class from 1000+ classes.
Yawatahama Champon
Yawatahama Champon (八幡浜ちゃんぽん, Yawatahama chanpon) is a beloved local specialty of Yawatahama City in Ehime Prefecture, cherished as the city's soul f...
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...
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...
Tachiuo Maki (Grilled Beltfish Rolls)
Tachiuo Maki (太刀魚巻, Grilled Beltfish Rolls) is a local specialty dish from Uwajima City in Ehime Prefecture that features fresh beltfish, a sleek, silver...
Hakata no Shio Ramen
Sanwa’s original salt ramen is made with Hakata no Shio and inspired by the Seto Inland Sea, giving it a character distinct from other salt ramen. Its light ...
Goshiki Somen
Goshiki Somen is a specialty of Matsuyama that has been enjoyed since the Edo period. Made by hand-stretching carefully selected wheat flour, these firm noo...
Uwajima Taimeshi
Uwajima Taimeshi is a local specialty eaten around Uwajima in Ehime Prefecture. While the name taimeshi may bring to mind rice cooked together with sea bream...
Imabari Yakitori
Yakitori is usually skewered and grilled directly over charcoal, but Imabari Yakitori is cooked without skewers, pressed firmly on a hot iron griddle with a ...
Yakibuta Tamago Meshi
Yakibuta Tamago Meshi is a simple dish of rice topped with chashu pork and sunny-side-up eggs with runny yolks. It is eaten by mixing everything together wit...
Pawpaw
Pawpaw is a fruit native to North America and a member of the custard apple family. Because its appearance resembles akebia and its flesh and seeds resemble ...
