Introducing the top 10 unmissable local gourmet dishes from the Okayama region.
Introducing the top 10 unmissable local gourmet dishes from the Okayama region.
When visiting the Okayama region, be sure to enjoy the authentic local gourmet dishes at their best.
Table of Contents
Shino udon
Yubeshi
Chiya beef
Bizen curry
Sozuri pot
Okayama demi-katsudon
Takomeshi
Okayama ramen
Misaki tamago kake gohan
Sailor's jabu-jabu
Shino udon
Tamashima specialties associated with Yoshihiro
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 called shumen because it was eaten during c...
Yubeshi
Chewy texture and aromatic yuzu flavor
It is a mochi confectionary made using locally aromatic yuzu. “Yubeshi,” which is said to have started when the ancestors of Tennodo presented mochi confectionaries using local yuzu to the local lo...
Chiya beef
It is characterized by moderate marbling and lean meat
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 said to be the root of Japanese beef brands...
Bizen curry
Use seasonal local ingredients
“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 attention, such as using pottery Bizen ...
Sozuri pot
The rich flavor and lightness of sozuri-nabe, a gem that colors Tsuyama's winter
The local dish “sozuri nabe,” which has been popular since ancient times in Tsuyama City, Okayama Prefecture, is a hot pot dish characterized by “sozuri meat,” which is used by scraping off the mea...
Okayama demi-katsudon
The flavor is rich! Representative of Okayama's local gourmet food
“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 restaurants in Okayama prefecture that serve it...
Takomeshi
Brand octopus “Shimotsui octopus” from Kurashiki city, Okayama prefecture
Okayama prefecture has one of the highest octopus catches in the whole country, and octopus grown in the sea near Shimotsui in Kurashiki City, where the tide is particularly fast even in the Seto I...
Okayama ramen
Soy sauce ramen made from a long time ago, mainly at ramen shops in Okayama city
Okayama ramen is a type of ramen developed mainly in Okayama city. Ramen from food stalls and barrack huts is said to have originated in the central urban area of Okayama immediately after World W...
Misaki tamago kake gohan
Collaboration between white rice and raw eggs
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, “rice terraced rice” grown in the town, loc...
Sailor's jabu-jabu
Ushimado's local cuisine (fisherman's soup kake rice)
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 tongue), radish, green onions, carrots, etc. ...