Regional cuisine of Chugoku/Shikoku region
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 ...
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 ...
Dokomawashi
“Dekomawashi” is a miso dengaku that is made by stinging local potatoes, soba dumplings, tofu, konnyaku, etc. on skewers and under-roasted with miso sauce. ...
Deep-fried moray eel
Speaking of Kochi, bonito is, but the typical ingredients along with this are moray eels. With its delicious taste, you can enjoy the taste of sashimi, tata...
Mojiko yaki curry
Mojiko yaki curry is really fragrant and delicious when a Japanese restaurant called Yamadaya, where Mojiko is located, poured the curry into an earthen pot ...
Tokushima Burger
These hamburgers are made from Tokushima brand ingredients such as Awa beef, Awa chicken, and Naruto snapper that meet the criteria of the local accreditatio...
Anmochi zoni
Anmochi zoni was introduced to Sanuki in Sanuki during the Edo period, and the sugar of one of Sanuki Sanshaku (other than salt and cotton) was encouraged an...
Iwakuni Lotus root
Iwakuni is one of the leading production areas of lotus root in Japan. The distinctive feature of Iwakuni Lotus root is the texture of mochi mochi. The fruit...
Sanuki udon
Sanuki udon is a well-known specialty of Kagawa Prefecture. However, it became a national district around the 1990s, and not so many years later. At that tim...