Regional cuisine of Chugoku/Shikoku region
Tachibuomaki
Tatsufish is a saltwater fish of the sea bass family, whose length is large and exceeds 2 m. It is a delicious fish with little fish smell and fat, so even c...
River shrimp (shrimps)
River shrimp is the blessing of the river nurtured by the clear stream of Kochi. It is caught from spring to summer at Shimanto River and Niyodo River. Since...
Hiroshima specialty anagomeshi
“Anago-rice” is served with carefully baked conger eel on top of rice made from conger bone and cooked with flavor or soaked in sauce. It was born as a stati...
Tottori Kanizushi
Sushi using Tottori's winter taste “crab”. It looks similar to chirashi-zushi, but it does not mix ingredients in rice. Vinegared rice is a gorgeous feast w...
Grilled mackerel in Yunnan
Kisuki Town in Unnan has long been said to be the limit of fish from the Sea of Japan to reach raw. Here, “grilled mackerel” is a specialty of the whole mack...
Yellow leek
Instead of bara-zushi Kinshi-egg, a special Okayama specialty yellow leek is added. It has a good aroma that invites appetite, and it matches the texture and...
Hiruzen Okowa
It uses plenty of glutinous rice ingredients such as chicken, deep-fried tofu, shiitake, fuki, burdock, carrot, chestnut, and so on. It is a local dish that ...
Urume sardine maruboshi
“Sardine” named as a weak fish that easily falls in freshness and dies soon. “Urme” comes from the fact that the eyes look moist, as the name suggests. Urme...
HISEI Kakioko
Hinsei Kakioko is a local dish of Okayama Prefecture, and is an okonomiyaki with oysters. Nichi-ku, Bizen City, Okayama Prefecture is known for the best oys...