“Tai somen” is a dish made by simmering a whole tail of Thailand on a platter with boiled somen, and eaten as a dippi...
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 wi...
Jakoten is a local dish from the Nanyo region of Ehime Prefecture, which is made from the coast of Ehime Prefecture, ...
Uwajima Taimeshi is a specialty dish eaten around Uwajima in Ehime Prefecture.
Speaking of taimeshi, I imagine what ...
Originally, yakitori is grilled on skewers and grilled over charcoal, but Imabari yakitori is baked like crushing mea...
Goshiki somen is one of Matsuyama's specialties that have been eaten since the Edo period.
It is a rice noodle made ...
Sanwa's original salt ramen. A gentle ramen created in the image of the Seto Inland Sea, which is slightly different ...
Fukumen is said to have been introduced as an event meal of the Uwajima Domain. Konjac, which is the main ingredient,...
Senzanki is a dish around Imabari city in eastern Ehime Prefecture, and is said to be the origin of “chicken karaage”...
Popo is a fruit of the Banreishi family native to North America. It is also called Akebigaki because its appearance r...
From Niihama to Kawanoe from Hiuchinada, which is rich in seafood, small prawns of 2 to 5 cm long, are abundantly cau...
Tatsufish is a saltwater fish of the sea bass family, whose length is large and exceeds 2 m. It is a delicious fish w...