Regional cuisine of Chugoku/Shikoku region
kakura-zushi
“Kakuzushi” is a traditional local dish from Ota City in Shimane Prefecture, and is especially enjoyed during festivals. It is made by using a small wooden f...
Shino udon
Shino udon is udon, which is said to have been eaten by Osho Yoshikan during his training at Entsuji in the latter half of the Edo period, and it is also cal...
Etajima's specialty “soybean udon”
Since ancient times, soybean cultivation was popular in Etajima City because of low rain. The origin of 'soybean udon' was eaten at ceremonial occasions such...
Okayama ramen
Okayama ramen is a type of ramen developed mainly in Okayama city. Ramen from food stalls and barrack huts is said to have originated in the central urban a...
Handa somen
Handa, a town rich in nature, located in western Tokushima prefecture. Although it is a small town, there are many somen manufacturing plants, and it is know...
Tokushima ramen
Tokushima ramen is the local ramen of Tokushima Prefecture, which is now famous throughout the country. It was recently that the name “Tokushima ramen” has b...
Naruto Udon (Naruto Udon)
Naruto udon is very soft enough to cut easily with chopsticks because the noodles are thin with almost no koshi. The ingredients contain finely chopped green...
Iya soba (buckwheat cut)
Iya soba (soba kiri) is a thick soba made using traditional buckwheat flour that has been introduced from ancient times in the Iya region, which is a hidden ...
Kokerazashi
Sushi culture is one of the most representative food cultures of Kochi Prefecture. There are a wide variety of variations, and not only common nigirizushi, b...
Boze no Sugata Sushi
Boze is a warthog in Tokushima dialect, and it is a saltwater fish that has no peculiar flavor and has fatty white meat that is delicious. It is often popul...
Bamboo chikuwa
“Bamboo chikuwa” is one of Tokushima Prefecture's soul foods. What's the difference between a normal chikuwa and a normal chikuwa? In other words, they are ...