Regional food and famous sweets of Yamaguchi

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Iwakuni chagayu cooks rice loosely in bancha or roasted-tea liquor, producing a fragrant porridge whose tea strength, salt and softness vary by home.

Kawara soba places pan-seared green tea noodles on a heated roof tile, topping them with sweet-savory beef, shredded egg, scallion, nori, lemon and...

Kitaura nuta pairs blanched wakegi scallion with obaike, the salted and parboiled skin-and-fat layer near a whale's tail, and dresses them with white...

Shimonoseki calls pufferfish fuku and serves it as paper-thin sashimi, hot pot, fried fish, milt, porridge and fin sake.

Shimonoseki tsubu uni preserves sea-urchin roe with salt and alcohol while keeping visible pieces, then packs it in small jars. It is a concentrated...

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Tsuki de Hirotta Tamago is Asahi Seika's round, pale-yellow steamed sponge cake. The standard cake contains custard made with Yamaguchi milk and...

Bari soba covers fried or griddle-crisped thick Chinese noodles with a generous, lightly thickened chicken-stock sauce containing cabbage, bamboo...

Iwakuni zushi layers vinegared rice, Iwakuni lotus root, shredded egg, shiitake, greens, fish or denbu in a large wooden mold, presses the stack and...

Kencho stir-fries daikon, carrot and crumbled firm tofu, then braises them with soy sauce, sugar and sake into a familiar Yamaguchi home dish.

Obaike thinly slices the whale's tail fluke, called oba, boils it and rinses it in cold water into pale, ruffled sarashi-kujira with a crisp...

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