Regional cuisine of Chugoku/Shikoku region
Bukkake udon
Speaking of Bukkake Udon, it is one of the specialties of Kagawa Prefecture, but its birthplace is located in Kurashiki City, Okayama Prefecture. Kurashiki'...
Tsuyama hormone udon
Tsuyama hormone udon made with plenty of fresh mixed hormones. Since the Tsuyama area has been a distribution base for cattle and horses since ancient times,...
Kasaoka ramen
It is one of the local ramen representing Okayama Prefecture that originated in Kasaoka City, Okayama Prefecture. The main feature of Kasaoka ramen is that ...
Mari pickled
One of the local dishes of Okayama Prefecture is pickled in the leaves. It is said that it came to be called mama kari because “the more delicious you go to ...
Hiruzen yakisoba
In Hiruzen, miso-based yakisoba (sweet spicy sauce) made using chicken (Kashiwa) has been common in Hiruzen. According to one theory, the sauce is difficult ...
Hiroshima ramen
The soup of Hiroshima ramen is cooked in a sauce flavored with soy sauce and pork bones, chicken gala, vegetables and so on until they become muddy. Even tho...
mosa shrimp
In Tottori Prefecture, Japanese black prawns are called “mozabi” and are caught by offshore bottom-net fishing from September to May. The season overlaps th...
Bukudan Onigiri
Oki Island is an archipelago in the northeast of Shimane Prefecture and consists of four main islands and more than 180 small islands. The island of Oki is s...
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...
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...