Regional cuisine of Chugoku/Shikoku region
Wakasakura no oyaki
The “Wakasa Shrine Grand Festival,” which is held at the beginning of May every year, has a history of about 400 years, and the “Wakasamatsuri” held on May 3...
Okayama barazushi
Okayama barazushi is a sushi made with seasonal vegetables and seafood from the Seto Inland Sea. During the Edo period, Mitsumasa IKEDA, the first lord of th...
Nabeyaki ramen
The light soup has a soy sauce taste of chicken bones, and the noodles are crunchy thin noodles, and the ingredients are simple Japanese-style ramen with gre...
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...
Shimizu mackerel
Shimizu mackerel is sesame seeds caught in Tosa Shimizu. Off the coast of Cape Ashizuri, where mackerel is located, is fast and has abundant food, so tight ...
Tataki of bonito
Speaking of Kochi Prefecture, it is a famous region of bonito. You can enjoy the fragrant and crisp smoked skin and fresh red meat with a tight taste. Koch...
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, ...
Soba rice zosui
“Zosui” is a local dish of the Iya region. Buckwheat was made because the Iya region is surrounded by high mountains and rice cannot be made. Buckwheat rice ...