Regional cuisine of Chugoku/Shikoku region
boned chicken
It is a traditional dish that has existed in Marugame City, Kagawa Prefecture for more than half a century. The bone thighs are seasoned with garlic, spices,...
azuki zoni
Zoni in Oshogatsu is rich in local color, and various zoni are eaten throughout the country, but Tottori's ozoni is predominantly made with soft boiled marum...
Kankanzushi (here prank)
“Sawara” tells the spring on Sanuki Road. “Kankan sushi (zushi)” is a local dish using this sawara. This dish, which is said to have been handed down since ...
Kirazumochi
Okara, which is a byproduct of tofu making, can be eaten throughout Japan and is called “Unohana”, “Kiram”, “Karasu”, and “Oama”. The name “kirido” comes fro...
Three cups of fish (Aji)
Three cups of mackerel (three cups of horse mackerel) are baked fresh mushrooms and pickled in three cups of vinegar. The drinks of summer festival liquors a...
Hatahata sushi
Hatahata is caught more in spring, and the skin becomes thinner. In the Karo district, which is the landing port of Hatahata, I ate Hathahata sushi as a feas...
rock oysters
Tottori's owagaki is large and reaches 20 cm in length and weighs as much as 1 kg. It is a natural product taken by diving fishing etc. Iwagaki, called “sea...
sand dunes
Dune Nagaimo, a representative of Tottori Prefecture, is grown in the sand dunes of central Tottori Prefecture, and is characterized by its crispy, crunchy, ...
denim bun
The Kojima district in Kurashiki, Okayama Prefecture is the birthplace of domestic jeans. Kurashiki Denim Street in Kurashiki Bikan district offers denim pro...