Regional food and famous sweets of Okayama

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Kakioko is oyster-packed okonomiyaki from Hinase in Bizen, Okayama. A mound of shredded cabbage is briefly mixed with loose batter, spread across a...

Murasuzume folds a thin golden, bubble-marked egg-and-wheat wrapper around generous tsubuan in a soft woven-hat-like half moon.

Okayama bara-zushi mixes seasoned roots and mushrooms into vinegared rice and decorates it with seasonal seafood, egg, and vegetables. Sawara, eel...

Demi katsudon places fried pork cutlet over rice and covers or dips it in a dark demi-glace-style sauce, distinguishing Okayama's bowl from egg-bound...

Okayama ebimeshi fries rice and small shrimp with a dark sauce commonly combining caramel sauce, ketchup, curry powder and spices.

Okayama funameshi fries minced crucian carp, simmers it with burdock, carrot, lotus root, and other vegetables, then ladles the rich broth over hot...

Okayama kibi dango are small, soft sweets made with ingredients such as glutinous rice, starch syrup, sugar and millet. They are not necessarily...

Mamakari-zushi opens, salts, and vinegar-cures the small clupeid fish sappa, called mamakari in Okayama, then places it over vinegared rice like...

Ote Manju surrounds abundant smooth adzuki paste with an exceptionally thin steamed skin fermented from rice koji, glutinous-rice amazake and wheat...

Takasebune Yokan is Komiya Yokan's bite-size azuki confection poured into a paper boat wrapper in Maniwa, Okayama.

Tai somen presents a whole sweet-soy simmered sea bream with boiled somen and uses the fish cooking liquid as dipping or pouring broth.

Tsuyama horumon udon grills beef offal, noodles, and vegetables on a hot iron plate, coating them in a sweet-savory, often miso-based sauce.