Regional cuisine of Chugoku/Shikoku region
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Kure Style Nikujaga (Meat and Potato Stew)
Kure Style Nikujaga (呉の肉じゃが, Kure no Nikujaga) is a traditional Japanese stew made with carefully selected ingredients: May Queen potatoes, beef, shira...
Anago Manju
Anago Manju (穴子まん) is a unique steamed bun featuring Miyajima's famous conger eel (anago). The anago used in this dish is carefully selected to ensure th...
Beef Manju
Beef Manju (牛まん, Gyu-man) is a savory steamed bun filled with premium Hiroshima beef of A4 to A5 quality. Each bun contains a generous 20 grams of this to...
Bishu Nabe
Bishu Nabe (美酒鍋, Bishu nabe) is a signature dish from Saijo, known as the "Sake Capital." This unique hot pot features pork, chicken, and fresh vegetables...
Natto Pancake
Natto Pancake (納豆焼き, Natto-yaki) is a unique variation of okonomiyaki that originated in Kumano Town. This fluffy creation is made with healthy ingred...
Fuchu-yaki
Fuchu-yaki (府中焼き, Fuchu-yaki) is a unique style of okonomiyaki originating from Fuchu City in the eastern part of Hiroshima Prefecture during Japan’s eco...
Bitchu Takahashi Indian Tomato Yakisoba
Bitchu Takahashi Indian Tomato Yakisoba (備中高梁インディアントマト焼そば, Bicchū Takahashi Indian Tomato Yakisoba) is a local specialty of Takahashi City in...
Momotaro Grapes
Okayama, often called the "Sunshine Prefecture," is renowned as "the kingdom of fruits" due to its ideal climate and geography. While Okayama is famous fo...
Kibi Dango
Kibi Dango (きびだんご, Kibi dango) is a traditional sweet from Okayama, a region famous for its peach production and its association with the beloved Japane...
Wild Boar Ramen
In the Niimi region of Okayama Prefecture, wild boars are abundant, and dishes featuring boar meat, such as botan nabe (hot pot), have long been enjoyed. ...
Yomenakase
Yomenakase (ヨメナカセ) refers to the aorta of beef, a specialty from the Tsuyama region in Okayama Prefecture. Depending on the region, it's also known as k...
Kojima Tako Shio Yakisoba
Kojima Tako Shio Yakisoba (児島たこしお焼そば, Kojima tako shio yakisoba) is a delightful dish born in the coastal town of Kojima, located at the southern en...
Tai Somen
Tai Somen (鯛そうめん) is a luxurious dish where a whole simmered sea bream is served atop boiled somen noodles on a large plate. The rich broth from cooking...
Tochi Mochi
Tochi Mochi (栃餅, tochi mochi) is made from tochi nuts, which are known for their strong astringency and intense bitterness when eaten raw. The raw nuts are...
Wakasa Oyaki
Wakasa Oyaki (若桜のおやき, Wakasa oyaki) is a beloved regional treat with deep cultural roots in Wakasa Town, Tottori Prefecture. Every May, the "Wakasa ...
Azuki Zoni
New Year’s zoni (雑煮, zōni), a traditional soup dish, varies greatly across Japan, reflecting the unique flavors of each region. In Tottori Prefecture, the ...
