Regional food and famous sweets of Okayama
Sunny plains, Seto Inland Sea seafood, fruit growing, regional sushi, and a strong souvenir-sweet tradition.
Okayama is part of the Chugoku region. This page lists the guides currently available in English.
13 guides in English
- Bitchu Hand-stretched NoodlesOkayama
Bitchu tenobe men repeatedly stretches oiled wheat dough into even, resilient strands, producing fine somen, medium hiyamugi and thicker udon around...
- Hinase KakiokoOkayama
Kakioko cooks a generous amount of oysters into an okonomiyaki-style pancake, combining crisp batter, cabbage, sauce and briny shellfish.
- Kibi DangoOkayama
Kibi dango is a small, soft Okayama confection most commonly made from glutinous rice, sugar, and starch or syrup; recipes do not always contain...
- Kurashiki MurasuzumeOkayama
Murasuzume turns a thin, porous golden pancake around generous tsubuan into a soft half-moon sweet. The browned side faces inward, leaving the bubbled...
- Okayama Bara ZushiOkayama
Okayama bara zushi is a festive dish of vinegared rice with an abundant arrangement of seafood, omelet, lotus root, shiitake, vegetables, and regional...
- Okayama Demi-katsudonOkayama
Demi-katsudon places a crisp pork cutlet over rice and covers it with a dark demi-glace-style sauce, sometimes with shredded cabbage underneath.
- Okayama EbimeshiOkayama
Ebimeshi stir-fries rice and shrimp with a dark, sweet-savory sauce made from demi-glace, ketchup, caramel or shop-specific seasonings, then often...
- Okayama Funa MeshiOkayama
Funa meshi finely minces crucian carp, bones included in some traditional processing, and stir-simmers it with oil, soy sauce, mirin, sugar, dashi and...
- Okayama Mamakari-zushiOkayama
Mamakari-zushi opens small sappa, cures the blue-backed fish in vinegar and lays it over vinegared rice, balancing bright acidity with the fish's...
- Okayama Ote ManjuOkayama
Ote Manju wraps a large quantity of smooth sweet adzuki paste in an exceptionally thin fermented rice-and-wheat skin, then steams it into a moist...
- Okayama Takasebune YokanOkayama
Takasebune Yokan portions firm azuki jelly into small boat-shaped paper containers; over time, a thin sugar crust may form on the exposed surface.
- Setouchi Tai SomenOkayama
Tai somen presents a whole sea bream simmered in sweet-savory broth beside or over flowing white somen, using the fish cooking liquid as dipping or...
- Tsuyama Horumon UdonOkayama
Tsuyama horumon udon stir-fries beef offal, udon and vegetables on a hot griddle with a miso-based or sweet-savory sauce.