Yawatahama Champon
A golden, light champon from Yawatahama, the city of fish

About Yawatahama Champon

Yawatahama Champon (八幡浜ちゃんぽん, Yawatahama chanpon) is a beloved local specialty of Yawatahama City in Ehime Prefecture, cherished as the city's soul food for generations. It originated in this bustling port town through the fusion of Chinese culinary influences brought by sea trade with Kyushu and Kansai, and local ingredients. The first bowl of this champon was served in 1948, embodying the unique character of Yawatahama, known as the "city of fish."

The hallmark of Yawatahama Champon is its clear, golden broth made from chicken bones, bonito, and kelp—a refreshing contrast to the rich, pork-based soup of Nagasaki Champon. The hearty toppings include plenty of fresh vegetables, pork, and local specialties such as kamaboko (fish cakes) and jakoten (fried fish paste)—bringing a uniquely ocean-inspired flavor. The slightly thick Chinese noodles pair perfectly with the broth, making for a satisfyingly wholesome dish.

In Yawatahama City, you can savor this dish at over 50 eateries, including diners, restaurants, and cafes, each presenting its own distinctive twist. Options like the "Champon Set Meal" or "Special Champon" offer a delightful variety to explore.

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