Regional food and famous sweets of Ehime
Citrus orchards and the fisheries of the Seto Inland Sea and Uwa Sea support fish cakes, sea bream dishes, and local sweets.
Ehime is part of the Shikoku region. This page lists the guides currently available in English.
14 guides in English
- Ehime Horaku-yakiEhime
Horaku-yaki steam-roasts fish, shellfish and sometimes beans together in an unglazed earthenware horaku pan, concentrating their juices without heavy...
- Ehime Iyo SatsumaEhime
Iyo satsuma grinds grilled fish, combines it with toasted miso and loosens the paste with dashi into a rich broth, then pours it over rice or barley...
- Imabari Igisu-dofuEhime
Igisu-dofu cooks dried igisu seaweed with soybean flour until dissolved, seasons the mixture and chills it into a firm savory gel containing shrimp...
- Imabari SenzankiEhime
Senzanki marinates relatively large bone-in chicken pieces in soy, ginger, garlic and shop-specific seasonings, coats them lightly and fries them...
- Imabari YakitoriEhime
Imabari yakitori cooks chicken skin and other cuts directly on a griddle, pressing them with a metal spatula instead of threading them onto skewers.
- JakotenEhime
Jakoten is an Ehime fish cake made by grinding small local fish, often with fine edible bones and skin, shaping the paste into flat patties, and...
- Matsuyama Botchan DangoEhime
Botchan dango places three small bean-paste-covered dumplings in green, yellow and brown on a short skewer, creating a neat three-color sweet.
- Matsuyama Chestnut TarutoEhime
Ehime chestnut taruto rolls a soft castella sheet around sweet bean paste containing chestnut, creating a spiral confection rather than the open...
- Matsuyama Shoyu MochiEhime
Shoyu mochi kneads rice flour with soy sauce, sugar and often ginger, shapes the dough and steams it into a dense, softly chewy sweet resembling uiro...
- Matsuyama ZushiEhime
Matsuyama zushi presents vinegared rice with fish, seasoned vegetables and fine strips of egg arranged in a colorful shared dish.
- Niihama FuguzakuEhime
Fuguzaku mixes chopped licensed-prepared pufferfish flesh and skin with scallion and wakegi, then adds rich kawahagi filefish liver, ponzu and...
- Ozu ImotakiEhime
Imotaki gathers diners around a large outdoor pot of taro, chicken, konnyaku, fried tofu, mushrooms and vegetables in a sweet-savory broth, with...
- Uwajima FukumenEhime
Fukumen dry-fries fine konnyaku strips, seasons them with soy, dashi, sugar and mirin, then completely covers the platter with red and white fish or...
- Uwajima Tai MeshiEhime
Uwajima tai meshi is an Ehime dish of sea bream sashimi coated in a sauce of soy, dashi, egg, sesame, and seasonings, then spooned over hot rice with...