Regional cuisine of Chugoku/Shikoku region
Monkfish hot pot
Hamada in Shimane prefecture is a monkfish production area boasting the second highest catch in Japan. Soft white meat has high nutritional value, and since ...
Uzume rice
“Uzume rice” is a traditional dish from the Iwami region of Shimane prefecture, and has the characteristic of covering the ingredients with rice. Tofu, kamab...
Shijimi soup
Shijimi is said to be one of the “Shinjiko Shichichichin”, and the typical dish using shijimi is shijimi soup, which is often made in inns and families. Beca...
Botebote tea
Botebote tea is a traditional snack from Matsue in Shimane prefecture, where bancha is whipped with a tea whisk and eaten by adding okawa, boiled beans, chop...
Akazen
The paste “Akaten,” which is the soul food of Hamada City and became a specialty representing Shimane Prefecture, was developed during the post-war food shor...
Shimane Wagyu
“Shimane Wagyu” is Japanese black beef fattened in Shimane prefecture, and is characterized by fine marbled meat and rich flavor. They have a gentle personal...
Imoni
In Tsuwano, in autumn, the word “hey is the season of imoni” dances around the town. The ingredients for imoni are mainly made from small bream and taro. Tar...
Izumo Zenzai
Because it is said to be the birthplace of zenzai, Izumo, where Izumo Taisha Shrine is located, is a place where eight million deities gather across the coun...
Izumo soba
Izumo soba is a food culture representative of the Izumo region. One of the features is that it looks dark compared to common soba. Normally, when making bu...
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...