Regional food and famous sweets of Ehime

B

Ehime chestnut taruto rolls a soft castella sheet around smooth yuzu-scented bean paste and chestnut. It is a spiral roll, not the open pastry shell...

Fukumen is an Uwajima celebration dish, not noodles. Finely cut konnyaku is simmered in a sweet soy broth and completely covered with four colors: red...

Horaku-yaki arranges sea bream, shrimp, turban shells, clams and other seasonal seafood over small stones in a broad unglazed earthenware vessel, then...

Igisu-dofu cooks washed dried igisu seaweed in dashi until dissolved, adds raw soybean flour and cooks it thoroughly, then chills the mixture into a...

I

Iyo satsuma is a southern Ehime dish in which grilled fish is ground with barley miso, loosened with fish stock, and poured over barley rice or warm...

Matsuyama shoyu mochi is a steamed rice-flour confection sweetened with sugar and lightly scented with soy sauce and ginger. It is a flavored dough...

Matsuyama zushi seasons rice with sweet vinegar and Seto small-fish stock, mixes in vegetables and grilled conger eel, then decorates it with egg and...

Fuguzaku combines four textures of parboiled pufferfish skin and flesh with scallion, safe food-grade filefish liver, momiji-oroshi and ponzu.

Ozu imotaki simmers taro grown around the Hiji River with chicken, fried tofu, konnyaku, and dried shiitake in a soy-based broth. The autumn riverside...

Senzanki is the local name for seasoned fried chicken around Imabari and eastern Ehime. The classic image is generous bone-in pieces marinated with...

Jakoten is a southern Ehime fish cake made by grinding small fish from the Uwa Sea, especially hotarujako, with fine bones and skin, shaping the paste...

Uwajima tai meshi coats sea-bream sashimi in a sauce of raw egg, soy, dashi and sesame, then spoons fish and sauce over warm rice.