Introducing the top 10 unmissable local gourmet dishes from the Ehime region.
Introducing the top 10 unmissable local gourmet dishes from the Ehime region.
When visiting the Ehime region, be sure to enjoy the authentic local gourmet dishes at their best.
Table of Contents
popo
Senzanki
Fukumen
Jakoten
Sea bream somen (taisomen)
Uwajima Taimeshi
Ebiten
Goshiki somen
Cutlass fish roll
Imabari Yakitori
popo
Phantom fruit “popo” eaten in Ehime
Popo is a fruit of the Banreishi family native to North America. It is also called Akebigaki because its appearance resembles a persimmon and its flesh and seeds resemble persimmons. Because the s...
Senzanki
Get it from the local place of Imabari, the origin of deep-fried chicken
Senzanki is a dish around Imabari city in eastern Ehime Prefecture, and is said to be the origin of “chicken karaage”. It is an exquisite dish that becomes addicted if you eat one with juicy taste...
Fukumen
Meals of Halle Day by expressing the four seasons
Fukumen is said to have been introduced as an event meal of the Uwajima Domain. Konjac, which is the main ingredient, is made from konjac potatoes, but this potato was harvested well even during th...
Jakoten
Great for children's snacks and liquor
Jakoten is a local dish from the Nanyo region of Ehime Prefecture, which is made from the coast of Ehime Prefecture, which is ground and deep-fried with skin and bone. It is also called “jako tempu...
Sea bream somen (taisomen)
A gorgeous dish that decorates Thailand as if it swims in white waves
“Tai somen” is a dish made by simmering a whole tail of Thailand on a platter with boiled somen, and eaten as a dipping soup or kake-jiru. It is especially often eaten in the coastal part of the Se...
Uwajima Taimeshi
Taimeshi is known as a specialty around Imabari and Matsuyama
Uwajima Taimeshi is a specialty dish eaten around Uwajima in Ehime Prefecture. Speaking of taimeshi, I imagine what is cooked with rice, etc., but Uwajima Taimeshi is a rare way to eat fresh bream...
Ebiten
Features a soft texture and a jilty texture
From Niihama to Kawanoe from Hiuchinada, which is rich in seafood, small prawns of 2 to 5 cm long, are abundantly caught, called Jaco shrimp, and have been incorporated into home cooking since anci...
Goshiki somen
Beautiful color somen made from natural materials
Goshiki somen is one of Matsuyama's specialties that have been eaten since the Edo period. It is a rice noodle made by hand using carefully selected flour, without artificial coloring, mochi wheat...
Cutlass fish roll
Whether as a side dish or as a side dish for sake — delicious and savory Ehime cutlass fish rolls
The specialty dish “cutlass fish roll” from Uwajima City, Ehime Prefecture, is a creative dish using fresh fish from the Perch family caught in local seas. The impressive cutlass fish, which can so...
Imabari Yakitori
Grilled yakitori on an iron plate that does not stick on skewers
Originally, yakitori is grilled on skewers and grilled over charcoal, but Imabari yakitori is baked like crushing meat with a big iron gote without sticking it on skewers. When pressed with iron g...