Regional cuisine of Chugoku/Shikoku region
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...
Yubeshi
It is a mochi confectionary made using locally aromatic yuzu. “Yubeshi,” which is said to have started when the ancestors of Tennodo presented mochi confecti...
Chiya beef
It is a Japanese black breed that inherits the lineage of Japan's oldest vine beef (lineage beef), which is said to have originated in Niimi City, and is sai...
Bizen curry
“Bizen Curry” from Bizen City, Okayama Prefecture, which uses plenty of fruits, vegetables, and seafood grown locally in Bizen City, is a curry with thorough...
Misaki tamago kake gohan
It is a dish that is particular about Misaki-cho, such as freshly laid eggs from Misaki-cho, which has one of the largest poultry farms in western Japan, “ri...
Sailor's jabu-jabu
It is a menu that has its roots in the meal of a former boatman in the Ushimado district, and it is a kake rice eaten by stewing minced bone geta (flat tongu...
Boiled kogori
It is a local dish of Tsuyama with plenty of collagen made by stewing beef tendon, achilles, tail, etc. over a simmering heat and refrigerating it to harden ...
Shinjo Himekko zoni
It is a soy sauce-based zoni that uses himenomochi, a quality certified rice (fine rice) produced in Shinjo Village. It has the same triple beat of fineness,...
Kagami's rural curry
It is a curry topped with cherry tomatoes, filled with ingredients from local specialties such as large chicken, potatoes, and konnyaku. The secret flavor of...
Meiji Gonbo Burger
The burger made full use of “Meiji Gonbo,” a specialty of Ibara City, is a unique burger with a very impressive crispy texture and burdock flavor after eatin...