Regional food of Shikoku

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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...

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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.

The confection commonly called Kanonji Manju is officially Hakueido's Meika Kanonji: a soft Western-style shell around mellow kimi-an, or egg-yolk...

Kagawa anmochi zoni puts sweet-azuki-filled round mochi and root vegetables into iriko dashi seasoned with white miso.

Iriko meshi cooks rice with cleaned dried anchovies, fried tofu, konnyaku, and vegetables so both the anchovy broth and softened fish are eaten.

Mamba no kenchan blanches and soaks Kagawa mamba greens, then stir-simmers them with crumbled tofu, fried tofu and seasonings such as iriko stock and...

Meibutsu Kamado wraps yellow bean paste made with white kidney beans and egg yolk in an egg-enriched baked shell shaped like a salt-making hearth.

Oshinuki-zushi layers vinegared rice and seasoned vegetables in a mold, tops it with vinegar-cured sawara, broad bean, egg and kinome, then presses it...

Sanuki udon is the wheat-noodle culture of old Sanuki Province, present-day Kagawa. Its identity joins a smooth surface and resilient bite with local...

Shippoku udon tops hot Sanuki udon with daikon, carrot, taro, fried tofu, tofu or chicken simmered in iriko and other dashi. Large autumn-and-winter...

Shoyu-mame is made by slowly roasting dried broad beans, then adding them hot to a soy sauce, sugar and chili liquid. Roasting before soaking gives a...

Kyu Man is Ishidanya's small baked bun shaped like a mound of traditional moxa, with a rounded base and pointed top enclosing smooth egg-yolk...

Oiri are pastel-colored, hollow rice sweets made by shaping, drying and puffing glutinous-rice dough. Their thin shells crack and dissolve almost...

Fushimen are the curved thicker ends cut from hand-stretched somen where the noodle strand loops around two hanging rods.

Tosa Nikki is Aoyagi's Kochi confection, wrapping smooth azuki paste in gyuhi and coating it with the maker's fine soboro crumbs.

Guruni slowly simmers evenly diced taro, daikon, carrot, burdock, konnyaku and fried tofu together.

Imo kenpi cuts sweet potato into slender sticks, fries them crisp, and coats them with sugar syrup. Thickness, potato variety, glaze, salt, and yuzu...

Itadori no abura-itame is a Kochi home dish of peeled and prepared young Japanese knotweed stems quickly stir-fried with oil, sugar and soy sauce. The...

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Sawachi cuisine arranges sashimi, seared bonito, sushi, simmered foods, fries, fish cakes and sometimes sweets on large decorated platters for guests...

Tsugani soup crushes Japanese mitten crab with water, strains out shell, then cooks the rich liquid with eggplant and hasuimo stalk.

Kochi cooks expertly deboned moray eel as tataki, karaage, nikogori, sukiyaki and dried fish, especially along its central and eastern coast.

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Mille Biscuits are small round biscuits fried in oil and salted in Kochi. Nomura's Majime Mille Biscuits have scalloped edges, tiny holes and a golden...

Shuto is made by salting and long-fermenting the stomach, intestines and related viscera of bonito. It is not a bonito-meat relish but an intensely...

Kanzashi is a Hamako confection launched in Kochi in 1962. Yuzu-scented white bean paste is enclosed in a moist soft shell and baked in foil, with a...

Dorome is Kochi's name and serving style for raw fry of anchovy and related sardines, usually about 2–3 cm long.

Budo Manju lines up five small pale-purple balls of milk-enriched white-kidney-bean paste on a short skewer, dusting each with wheat flour and potato...

Dekomawashi skewers small goshu potatoes, firm ishi-dofu, and konnyaku, brushes them with sweet miso, and turns them over charcoal in Iya, western...

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Awa uiro steams rice flour, azuki and sugar into Tokushima's dense, chewy reddish-brown cake. Azuki is blended through the batter rather than used...

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Handa somen is a hand-stretched noodle from the Handa district of Tsurugi, Tokushima. It is thicker than ordinary fine somen and combines a firm chew...

Kincho Manju is Hallelujah's Tokushima confection: a mildly bitter, cocoa-colored cake-like skin encloses light white bean paste.

Mame-tama is Tokushima okonomiyaki cooked with sweet-simmered kintoki beans, creating a sweet-savory contrast with dark sauce.

Saoshika steams rice flour, glutinous-rice flour and egg with tsukune yam's lifting power, scattering candied Dainagon beans like fawn spots and...

Sobagome zosui, also called sobagome-jiru, simmers hulled, dried buckwheat kernels with chicken, chikuwa, carrot, shiitake and konnyaku in broth. The...

Tarai udon places freshly boiled firm noodles and their hot water in a large wooden tub for diners to lift into individual dipping bowls.