Regional cuisine of Chugoku/Shikoku region
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 ...
Awa wasanbon sugar
Wasanbon sugar is one of the few domestically produced sugars that are produced traditionally even now without much use of machines, etc. using sugar corn ca...
Naruto sea bream
Red seabream is also known as the “king of fish.” Among them, red sea bream caught in the fast-moving Naruto Strait is a first-class product. The Naruto Sea...
Fish cutlet
“Fish cutlet” is made by adding curry powder, chili peppers, and seasonings to the surimi of white fish such as cutlass fish and perch caught in nearby water...
Okayama demi-katsudon
“Okayama demi-katsudon” is an Okayama local bowl with freshly fried crispy pork cutlets topped with a hot, thick demi-glace sauce, and there are many restaur...