Regional cuisine of Ehime region
Cutlass fish roll
The specialty dish “cutlass fish roll” from Uwajima City, Ehime Prefecture, is a creative dish using fresh fish from the Perch family caught in local seas. T...
popo
Popo is a fruit of the Banreishi family native to North America. It is also called Akebigaki because its appearance resembles a persimmon and its flesh and s...
Yawatahama Champon
Yawatahama Champon is a local gourmet dish that has long been loved locally as the soul food of Yawatahama City, Ehime Prefecture. It is a port town in Yawat...
Sea bream somen (taisomen)
“Tai somen” is a dish made by simmering a whole tail of Thailand on a platter with boiled somen, and eaten as a dipping soup or kake-jiru. It is especially o...
Grilled pork egg rice
Yaki pork egg rice is a simple dish that is eaten with char siu and soft-boiled fried egg on top of rice and mixed with sauce or soy sauce made with stewed c...
Uwajima Taimeshi
Uwajima Taimeshi is a specialty dish eaten around Uwajima in Ehime Prefecture. Speaking of taimeshi, I imagine what is cooked with rice, etc., but Uwajima T...
Imabari Yakitori
Originally, yakitori is grilled on skewers and grilled over charcoal, but Imabari yakitori is baked like crushing meat with a big iron gote without sticking ...
Goshiki somen
Goshiki somen is one of Matsuyama's specialties that have been eaten since the Edo period. It is a rice noodle made by hand using carefully selected flour, ...
Hakata's salt ramen
Sanwa's original salt ramen. A gentle ramen created in the image of the Seto Inland Sea, which is slightly different from the salt ramen that was based on Ha...
Fukumen
Fukumen is said to have been introduced as an event meal of the Uwajima Domain. Konjac, which is the main ingredient, is made from konjac potatoes, but this ...
