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Regional food of Chugoku

• Bihoku Wani CuisineHiroshima

  In Bihoku, wani means shark rather than crocodile. Professionally prepared shark appears as sashimi, simmered dishes, grilled meat, vinegared dishes...

• Chisha-momiHiroshima

  Chisha-momi softens chisha lettuce with salt or vinegar, dresses it with miso or soy sauce and scatters toasted chirimen and sesame over the leaves...

• Fukuyama UzumiHiroshima

  Uzumi seasons shrimp, white fish, tofu, taro, carrot and burdock in a clear broth, then buries the ingredients beneath rice or submerges rice in the...

• Hiroshima Anago MeshiHiroshima

  Anago meshi places fragrant grilled conger eel glazed with tare over rice seasoned with eel broth or sauce.

• Hiroshima Chichi DangoHiroshima

  Chichi Dango is a small white, softly chewy sweet made with milk, sugar and starches, giving a clean dairy sweetness without a bean filling.

• Hiroshima Kaki no Dote NabeHiroshima

  Kaki no dote nabe cooks oysters, tofu and vegetables as miso spread around the pot rim dissolves into the broth.

• Hiroshima Kaku-zushiHiroshima

  Kaku-zushi packs vinegared rice and prepared fish, vegetables, egg or other colorful toppings into a square wooden mold, presses the layers and cuts...

• Hiroshima Kawadori MochiHiroshima

  Kawadori Mochi combines bite-size soft gyuhi with pieces of walnut and a coating of roasted soybean flour, balancing chewiness, nuttiness and gentle...

• Hiroshima Ko-iwashi CuisineHiroshima

  Hiroshima ko-iwashi refers to small anchovies prepared fresh as hand-opened sashimi with ginger soy, quick-fried tempura, salted or simmered side...

• Hiroshima NigomeHiroshima

  Nigome gently simmers adzuki with daikon, carrot, taro, burdock, konnyaku and fried tofu in soy- or miso-seasoned broth, keeping it free of meat and...

• Hiroshima ToyokaHiroshima

  Toyoka encloses a mixed sweet-bean filling in a baked dough containing glutinous-rice flour, giving the shell a moist, distinctly chewy texture.

• Hiroshima-Style OkonomiyakiHiroshima

  Hiroshima-style okonomiyaki layers a thin crepe, a large mound of cabbage and bean sprouts, pork, noodles, egg, and sauce on a hot griddle. The...

• HiroshimanaHiroshima

  Hiroshimana is a large brassica green with broad leaves, a crisp stem and mild mustard fragrance, cultivated especially around Kawauchi in Hiroshima's...

• Kure Kaiji CurryHiroshima

  Kure Kaiji Curry recreates curries served aboard Japan Maritime Self-Defense Force ships and at units through certified restaurants in Kure, with a...

• Momiji ManjuHiroshima

  Momiji manju is a maple-leaf-shaped cake from Hiroshima, especially associated with Miyajima. The classic version encloses smooth red bean paste in a...

• Onomichi RamenHiroshima

  Onomichi ramen typically combines a robust soy-sauce broth, stock from small Seto Inland Sea fish and chicken, floating pieces of pork back fat and...

• Saijo BishonabeHiroshima

  Bishonabe stir-simmers chicken, pork, offal and vegetables on an iron pan with generous Saijo sake, salt and pepper, producing an almost brothless...

• Setouchi Azuma-zushiHiroshima

  Azuma-zushi tops vinegared mamakari, gizzard shad or similar small fish with a compact bed of seasoned okara, or an okara-rice mixture, creating a...

• Setouchi Suigun-nabeHiroshima

  Suigun-nabe fills kombu-based broth with Seto Inland Sea fish, octopus, shellfish, shrimp and seaweed, then turns the remaining savory broth into...

• 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.

• Izumo BotebotechaShimane

  Botebotecha whisks hot bancha, traditionally infused with dried tea blossoms, into foam with a long chasen, then adds small amounts of rice, shiitake...

• Izumo SobaShimane

  Izumo soba is a dark, aromatic Shimane noodle traditionally made from buckwheat milled with more of the outer grain than many pale soba styles. It has...

• Izumo ZenzaiShimane

  Izumo zenzai is a warm sweet of simmered azuki beans and mochi associated with the Izumo area and visits to Izumo Taisha.

• Lake Shinji Shijimi SoupShimane

  Shijimi jiru is a clear or miso-seasoned soup filled with small freshwater clams. Shimane's version is closely associated with the dark-shelled Yamato...

• Matsue WakakusaShimane

  Wakakusa covers soft rectangular gyuhi with vivid green kanbaiko rice powder, suggesting fresh spring grass through its color and delicate sweetness.

• Matsue YamakawaShimane

  Yamakawa is a dry pressed sweet in irregular red and white pieces that dissolve quickly, balancing fine sugar with a subtle salty note.

• Shimane AkatenShimane

  Akaten is a red, mildly spicy fish cake from around Hamada in western Shimane, made by mixing chili into fish paste, coating it with breadcrumbs and...

• Tsuwano Genji MakiShimane

  Genji maki spreads smooth bean paste over a thin, softly baked oval sheet and rolls it into a long cylinder that is sliced for serving.

• Tsuwano Uzume-meshiShimane

  Uzume-meshi seasons diced shiitake, carrot, kamaboko and koya-dofu in light broth, hides them beneath rice and finishes the bowl with hot dashi...

• Aoya Igai MeshiTottori

  Igai meshi removes mussels from their shells and cooks the meat with rice in soy-seasoned dashi, letting the grains absorb the shellfish liquor and...

• Daisen OkowaTottori

  Daisen okowa is a savory glutinous-rice dish from communities around Mount Daisen in Tottori. Mountain vegetables, mushrooms, burdock, carrot...

• Inaba OiriTottori

  Inaba oiri toasts dried rice or puffed grains, coats them with mizuame and shapes the crisp mixture into clusters or balls. Brown rice, wheat flour...

• Kani JiruTottori

  Kani jiru is a Tottori winter soup made with female snow crab, locally called oyagani and also known as seikogani in parts of the Sea of Japan coast...

• Kurayoshi Utsubuki Park DangoTottori

  Utsubuki Park Dango presents three small dumplings covered in white, matcha-green and azuki-colored bean pastes on a skewer, giving each box a neat...

• Sanin Ago NoyakiTottori

  Ago noyaki seasons ground flying-fish meat with salt, sake, mirin and sometimes sugar, wraps the paste thickly around a rod and rotates it over heat...

• Tottori Dondoroke-meshiTottori

  Dondoroke-meshi is an eastern and central Tottori rice dish made by stir-frying crumbled tofu with vegetables such as burdock and carrot before...

• Tottori Furoshiki ManjuTottori

  Furoshiki Manju is a small square steamed bun with a moist brown-sugar dough around smooth azuki paste, evoking a tied wrapping cloth.

• Tottori Inaba no Shiro UsagiTottori

  Inaba no Shiro Usagi wraps mild yellow bean paste in a tender rabbit-shaped baked shell, often marking the ears and face in detail.

• Tottori Tofu ChikuwaTottori

  Tofu chikuwa combines tofu with fish paste to make a pale, tender Tottori specialty with gentle soybean sweetness and restrained seafood savor.

• Western Tottori Nonoko MeshiTottori

  Nonoko meshi fills large fried-tofu pouches with washed uncooked rice, burdock, carrot and other vegetables, closes them and slowly simmers the...

• Hagi Natsumikan SweetsYamaguchi

  Hagi natsumikan sweets preserve the peel or fruit of Japanese summer oranges with sugar, balancing bright citrus fragrance, sweetness and a...

• Iwakuni ChagayuYamaguchi

  Iwakuni chagayu cooks rice directly in brewed bancha, giving the loose porridge a clean roasted-tea fragrance and light brown color.

• Iwakuni ZushiYamaguchi

  Iwakuni zushi presses layers of vinegared rice, lotus root, seasoned fish, shiitake and egg in a large wooden mold.

• Kawara SobaYamaguchi

  Kawara soba is a Yamaguchi dish of green-tea noodles arranged on a heated roof tile with sweet-savory beef, shredded omelet, green onion, seaweed...

• Shimonoseki Fuku CuisineYamaguchi

  Shimonoseki is Japan's best-known center for pufferfish cuisine, locally called fuku, a name that also evokes good fortune. Meals may include...

• Yamaguchi Bari SobaYamaguchi

  Bari soba covers crisp thick Chinese noodles with cabbage, bamboo shoot, shiitake, wood ear and a lightly thickened chicken-stock sauce that gradually...

• Yamaguchi HiryozuYamaguchi

  Hiryozu drains and crumbles tofu, mixes it with minced small fish or vegetables, shapes round patties and deep-fries them. The name is used in western...

• Yamaguchi KenchoYamaguchi

  Kencho fries thin daikon and roughly crumbled tofu in oil, then simmers them with soy sauce, mirin, sake and sugar until nearly dry. Carrot, fried...

• Yamaguchi ObaikeYamaguchi

  Obaike refers to pale, collagen-rich tissue around a whale's tail fluke. It is commonly salt-cured, sliced, briefly blanched and chilled into...

• Yamaguchi ToshiroYamaguchi

  Toshiro is a tender steamed confection in Yamaguchi's uiro tradition, combining a smooth, softly elastic base with azuki beans, matcha or seasonal...

• Yamaguchi Tsuki de Hirotta TamagoYamaguchi

  Tsuki de Hirotta Tamago encloses smooth custard cream, often with small chestnut pieces, inside a pale, fluffy round steamed sponge.

• Yamaguchi UiroYamaguchi

  Yamaguchi uiro is a gently sweet steamed confection known for a soft, springy texture often created with bracken starch, with flavors such as azuki...

• Yamaguchi Uni CuisineYamaguchi

  Yamaguchi uni cuisine ranges from raw gonads as sashimi and sushi to shell-grilled uni, clear soup, fried preparations and Hagi-style uni rice...